Grilling & Recipes: Beef Brisket Recipe

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	Name:	Pontoonfisher -
	Subject:	Beef Brisket Recipe
	Date:	8/20/2009 7:24:24 AM

I think the key with brisket is how much fat is left on the cut of meat. The meat in the store leaves almost no fat on them. I have seen cuts that have almost an inch of fat on one side of the brisket. It is smoked with the fat side up so the fat drippings baste the meat and keep it moist during smoking. You may have to get a custom cut from a butcher and tell him what your doing and to leave that outer layer of fat on it.

Other messages in this thread:

View Entire Thread

Beef Brisket Recipe - WarEggle - 8/17/2009 8:25:38 PM

Beef Brisket Recipe - Mack - 8/18/2009 10:02:08 AM

Beef Brisket Recipe - Pontoonfisher - 8/20/2009 7:24:24 AM

Beef Brisket Recipe - roswellric - 8/20/2009 9:23:02 AM

Beef Brisket Recipe - roswellric - 8/20/2009 9:26:28 AM

3 Hours total?? - Mack - 8/20/2009 7:21:10 PM

3 Hours total?? - roswellric - 8/27/2009 10:37:46 AM

roswellric - WarEggle - 8/24/2009 10:09:48 AM

roswellric - roswellric - 8/27/2009 10:40:24 AM

roswellric - Tall Cotton - 8/31/2009 8:30:14 PM

roswellric - roswellric - 9/27/2009 8:46:32 PM

Beef Brisket Recipe - RickC - 3/11/2010 8:08:08 PM

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