BryanMaloney
Premium Member
I moved down here in Spring of 2010 and discovered that I had left the land of plentiful pork with generously cut slabs of ribs (Indiana) and entered the land of over-trimmed pork but pulchtritudinous, whole brisket. Since that time I have attempted to gain proficiency in smoking this beast. So far, I have either one of two results: Not enough magic, so the brisket is tough or too much smoke, so the brisket won't be touched by any but the crustiest of individuals. I have a basic side-box drum-shaped smoker.
So, gentlemen who I hope to call brothers, what is the Craft Mystery of the Brisket?
So, gentlemen who I hope to call brothers, what is the Craft Mystery of the Brisket?