I love brisket done Texas-style in a giant smoker; low and slow. Stuff
falls apart, is tender and juicy.
bp
<part15sbs{at}gmail{dot}com>
On 7/5/2018 10:50 AM, [email protected] wrote:
Brisket is good when half cooked in a smoker and then finished off by
wrapping in heavy duty saran wrap, then foil, then in the oven for
overnight at 275 degrees. Falls apart juicy and a bit smoky.
-----Original Message----- From: Robert Andrews
Sent: Thursday, July 5, 2018 11:46 AM
To: [email protected]
Subject: Re: [AFMUG] corn on the cob
We had wonderful grilled corn on the cob with our fourth dinner last
night. And I made my first Brisket!!! Ok, should that be a new
topic... After all one of the things I learned about cooking Brisket
is that Brisked cookers are insane!
Robert
On 07/05/2018 09:41 AM, Bill Prince wrote:
Yes. new topic.
I _LOVE_ corn on the cob. We had some too along with some very nice
salmon. Good friends. Good food.
Oh... And I learned about a "better way" to grill corn on the cob.
It's a multi-step process, but it looks like you can simplify the
silk removal process, and also get that slightly charred, yet
smokey/butter/garlic flavor too.
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