Reply to "1st Brisket. Suggestions please."

Former Member

quote:
Originally posted by SmokinOkie:
shadow,

You live in Oklahoma, a beef state, do NOT settle for a 6lb'er, that basically a flat with a little point or a REAL small packer.

If you're wanting a beefy brisket, I don't like that recipe. It's more of a braised beef with all those ingredients, etc. A lot of people like it, but it's not one Tom and I think is a real brisket taste, but as I said it has it's fans.

Okay you talked me out of it, and saved me a trip to the store for a couple of items. I'm going to use your method. After reading a bunch of posts here, I'll probably probe the flat taking it to 165'ish and then foil it with a bit of beef broth and a touch of worchester, and take it till the flat pokes easy. At least I'll have some juices to use when it's dry.

Like I said, the wife dragged this one home. I'm like you, a brisket ain't a brisket unless it's at least 10 lbs.!!!

6/20/0912:55 PM

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