Discussion in 'Food & Wine' started by ConHog, Dec 11, 2010.
Tomorrow I shall make that dream come true.
Low and slow, bro.
Shall you ConHog? Shall you?
Absolutely, a nice big beef brisket will be entering ConHog's smoker around 6 AM and when ConHog is ready for lunch.............
Do you like mustard on your brisket?
No mustard, just delicious homemade BBQ sauce
Beef brisket is one dry piece of beef.
It's not a steak Sarah, it is meant to be enjoyed with a fine BBQ sauce on it. When I want a nice juicy piece of meat. I pull out the 2" thick 180 day dry aged Porterhouses and grill them to a barely medium rare.
that depends on where you come from....in NYC brisket is eaten the way is should be- spicy mustard.
Or a chuck roast. I'm just saying, I never really cared for the brisket because it's too dry.
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