Smoked a brisket for the first time, imported an American brisket to Sweden because our cows aren’t fatty enough
Smoked a brisket for the first time, imported an American brisket to Sweden because our cows aren’t fatty enough
by Lindkvist15
9 Comments
mbb1989
Came out a lot better than my first brisket. Congrats.
No_Use1529
Nice job!!!!
ThorThulu
Thats a solid looking brisket, man! You should invite us all over next time though
milk4all
Looks good, nice color, good ring. Looks like you had it in a pan/tray, to protect your smoker i presume. If you can, dont do that. Suspent it over a drip pan if youd like, but in any case thats probably hust my personal preference – i find it less appealing visually and you have to work more or not end up with even ring and bark
But i know it tasted delicious and still looks pretty. I find i get a nice full bark my using a little honey and cooking oil and slathering all surfaces, massage it in, then apply a thick rub and rub that in so that the moisture and herbs/spices are all one. I dont know the science exactly but the bark occurs as a result of science and science likes the way i do it and you will too if you would like a more prominent, even bark
hazyperspective
Damn, even our cows are fatter than other nations?
phirestorm
Hey my Swedish brother, your brisket actually looks like you did an amazing job. Smoke ring is beautiful and it doesn’t look like it is over cooked. The bark looks really good as well.
Can you give us a little more detail on how you prepped and smoked it?
PoochMaGooch
Humble brag Swedes, even your cows are healthier.
wobblingwheeb
$250 for a 15lb those that didn’t do the conversion. We pay about a 1/3rd of that here in the states give or take where you are at
Rascal_Rogue
You mean you guys don’t just feed your cows candy?
9 Comments
Came out a lot better than my first brisket. Congrats.
Nice job!!!!
Thats a solid looking brisket, man! You should invite us all over next time though
Looks good, nice color, good ring. Looks like you had it in a pan/tray, to protect your smoker i presume. If you can, dont do that. Suspent it over a drip pan if youd like, but in any case thats probably hust my personal preference – i find it less appealing visually and you have to work more or not end up with even ring and bark
But i know it tasted delicious and still looks pretty. I find i get a nice full bark my using a little honey and cooking oil and slathering all surfaces, massage it in, then apply a thick rub and rub that in so that the moisture and herbs/spices are all one. I dont know the science exactly but the bark occurs as a result of science and science likes the way i do it and you will too if you would like a more prominent, even bark
Damn, even our cows are fatter than other nations?
Hey my Swedish brother, your brisket actually looks like you did an amazing job. Smoke ring is beautiful and it doesn’t look like it is over cooked. The bark looks really good as well.
Can you give us a little more detail on how you prepped and smoked it?
Humble brag Swedes, even your cows are healthier.
$250 for a 15lb those that didn’t do the conversion. We pay about a 1/3rd of that here in the states give or take where you are at
You mean you guys don’t just feed your cows candy?