Brisket on Nostr: And we're smoking. This is the other side showing (the fatty side). I never trim a ...
And we're smoking.
This is the other side showing (the fatty side). I never trim a brisket because I value the fat & just hope that i get decent smoke penetration.
Seasoned simply with lots of salt & enough pepper to give me RSI from grinding it.
Doing the math - my biggest risk will be around timing it. I should have 9.5hrs to play with. It's way fatter than I thought it was 😅
Putting my name on the line for you freaks 😉
This is the other side showing (the fatty side). I never trim a brisket because I value the fat & just hope that i get decent smoke penetration.
Seasoned simply with lots of salt & enough pepper to give me RSI from grinding it.
Doing the math - my biggest risk will be around timing it. I should have 9.5hrs to play with. It's way fatter than I thought it was 😅
Putting my name on the line for you freaks 😉