[homemade] 2 Texas Briskets and a Pulled Pork. Zoom in on that fat.
Greetings from Texas
by FreshWarmSocks
17 Comments
FreshWarmSocks
Trimmed and rested
Salt-Pepper-Garlic powder-Onion powder
Oak Blend Logs
Between 225 and 275 for 12 hours
Flipped every 3 hours
Spritzed every 1.5 hours
Butcher Paper when Color Achieved
Rested for 2hours in cooler
Sliced lean till point, separated point and flat, slice remaining lean meat side up then plate skin side up, slice point thick meat side up then plate skin side up
Jaimz22
that’s quite the smoker set up for “homemade”
arongoss
Thank goodness you have the black gloves
roy20050
Don’t mind if I do. *Sucks brisket off finger*
JonesyOnReddit
Looks fantastic
bmcasler
My desire to buy a well-built offset for my backyard isn’t being helped looking at your setup.
aalexAtlanta
That’s the most Texas way to present your brisket I’ve ever seen lol 🤘🏻⤵️
fossilnews
And… now I’m hungry.
Amadeus_1978
I can’t afford a full brisket any more. My first brisket was $0.25 a pound. Now it’s $11.99 a pound. Used to be garbage meat only edible after hours of slow roasting. Now it’s prime meat only edible after hours of smoking.
ltb11
What time’s dinner? I’ll be there.
pdzbw
Thank God you didn’t post this before midnight ~
widare
Looks dry.
Jk I’d demolish this. 🤤Just mad I can’t have it 😡
TheGauchoAmigo84
Worth the zoom
moviestim
Limp Briskit
johnh2005
That last photo was quite shocking! I would take that all day long! Looks so delicious!
fictionalized_freak
woww, looks fantastic, im drooling
bacchusku2
Can you explain what makes it “Texas” and how that differs from other briskets?
17 Comments
Trimmed and rested
Salt-Pepper-Garlic powder-Onion powder
Oak Blend Logs
Between 225 and 275 for 12 hours
Flipped every 3 hours
Spritzed every 1.5 hours
Butcher Paper when Color Achieved
Rested for 2hours in cooler
Sliced lean till point, separated point and flat, slice remaining lean meat side up then plate skin side up, slice point thick meat side up then plate skin side up
that’s quite the smoker set up for “homemade”
Thank goodness you have the black gloves
Don’t mind if I do. *Sucks brisket off finger*
Looks fantastic
My desire to buy a well-built offset for my backyard isn’t being helped looking at your setup.
That’s the most Texas way to present your brisket I’ve ever seen lol 🤘🏻⤵️
And… now I’m hungry.
I can’t afford a full brisket any more. My first brisket was $0.25 a pound. Now it’s $11.99 a pound. Used to be garbage meat only edible after hours of slow roasting. Now it’s prime meat only edible after hours of smoking.
What time’s dinner? I’ll be there.
Thank God you didn’t post this before midnight ~
Looks dry.
Jk I’d demolish this. 🤤Just mad I can’t have it 😡
Worth the zoom
Limp Briskit
That last photo was quite shocking! I would take that all day long! Looks so delicious!
woww, looks fantastic, im drooling
Can you explain what makes it “Texas” and how that differs from other briskets?