Easter Brisket.

[BALloyd]

Made my first brisket today. Caught me off guard as it end up finishing a couple hours earlier than I expected, but it pulls apart easily and is damn tasty, so for my first shot I will call it a win.

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[2sac]

The host of the gathering I'm going to is smoking a ham and a brisket.

[Zamoramax]

Made my first brisket today. Caught me off guard as it end up finishing a couple hours earlier than I expected, but it pulls apart easily and is damn tasty, so for my first shot I will call it a win.

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That looks good. Just separate the 2 muscles and serve the upper. The lower is juicier and tastier. They are called the point and the shelf but I forget which is which. Good on ya though bro.

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[BALloyd]

That looks good. Just separate the 2 muscles and serve the upper. The lower is juicier and tastier. They are called the point and the shelf but I forget which is which. Good on ya though bro.

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Lol...I watched something like 3 hours of videos last night on how to prep and cook it properly.

The side to the to the left in the picture is the flat....that part runs under the top part on the right aka the point. The flat is supposed to be leaner and the point has that fat seam between the muscles as you mentioned. Apparently the point is separated to make burnt ends.

Just happy it turned out. A lot of what I watched mentioned brisket can be tricky and is easy to under or over cook.

The bark came out decent. I used butcher paper for the last part of the cook. Might see if I can get more bark next time as I like it that way.

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[BALloyd]

The host of the gathering I'm going to is smoking a ham and a brisket.

I have a small turkey breast to smoke tomorrow that has been in a brine for two days.

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[2sac]

Had smoked ham and the brisket he made was not smoked, he made a brisket pot roast in the crock pot. It was very good but I was up all night with heartburn.

How did the turkey go over?

[BALloyd]

Had smoked ham and the brisket he made was not smoked, he made a brisket pot roast in the crock pot. It was very good but I was up all night with heartburn.

How did the turkey go over?

Cooking the turkey today now. Ate brisket for dinner again last night.

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[BNME8EZ]

I didn't do anything that ambitious, I cooked bacon on the smoker for Easter brunch. It tasted wonderful and had a great texture between crispy and floppy greasy. The thing that got me was it took about an hour for a 1 lb pan at 400 degrees but what I read about it said about 20 minutes.

[2sac]

I didn't do anything that ambitious, I cooked bacon on the smoker for Easter brunch. It tasted wonderful and had a great texture between crispy and floppy greasy. The thing that got me was it took about an hour for a 1 lb pan at 400 degrees but what I read about it said about 20 minutes.

I've heard of ordering crispy bacon. Not floppy...

"Squuuze me, can you make my bacon floppy?"

[BNME8EZ]

I've heard of ordering crispy bacon. Not floppy...

"Squuuze me, can you make my bacon floppy?"

Well you know you over cook bacon and it gets stiff and crumbles when you bite it, or it’s under cooked and it’s limp and greasy but you cook it just right and it’s firm yet doesn’t break apart when you bite it.

Reminds me of when I was in trade school. We took a field trip, stopped at a truck stop for lunch. One of the guys ordered a BLT then said and burn the bacon. Waitress said you want it crispy , he said no I want it burnt. That’s how he got it too.

[2sac]

Bacon is not always as it seems. Has to have the perfect combination of fat and meat. Too much fat or too much lean and it's difficult to get the perfect strip.

[BALloyd]

Turkey was excellent. Brined and smoked was a great combo.

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