Charlotte, NC area: hate on OP, houses, boats & hoes

Yeah all the divorced Soccer Moms driving 7 series BMW's

 

In some cases I would take peaceful protestors over them

 

I'm doing my first full brisket this weekend, hoping I don't ruin it....

 

low and slow

 

https://www.youtube.com/watch?v=Dn5ZJz2Ta78&list=PL_J0sqLHukU0lo2o-5lWW_rjbCvOAbMts&index=9

 

I’ve only done one, came out well. I’ve heard they’re easy to dry out though. Here’s what I did, sliced and burnt ends:

https://www.tacomaworld.com/threads...winners-announced.660248/page-4#post-23131062

 

That looks awesome. It has been theorized that Aaron Franklin uses beef tallow on his when he wraps it, so I am going to try that. I did a very small flat once, and it was delicious but very dry.

 

Hot n fast at 300 on my stick burner.
Done in 6 hours.

 

Damn. That meat's moister than @McRib mom

 

There could be a lot of truth to this...

 

And better tasting

 

Did it have a good bark? Seems like it wouldn't after just 3 hours at high heat?

 

Don't forget about mid-town too

This is the way. Follow his directions and it will turn out great.

 

Yea, bark always turns out fine.

 

Id fuck her for some of that brisket! Try me!

 

Think I should do first low smoke at 195 like he said or 180?

 

Why not, everyone else already has.

 

Just make sure you trim the fat and remove the hard fat also check the fat cap and trim to about 1/4 inch....

 

195-200 should be fine. Wrap it then crank heat up to 225-250 to finsh it. I’ve found that the flat is usually most tender around 210-212F internal