Grilling & Recipes: Time to get the Grill/Smoker Ready>>>
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Name:   Tall Cotton The author of this post is registered as a member - Email Member
Subject:   Time to get the Grill/Smoker Ready>>>
Date:   3/19/2010 6:52:53 PM

One more tip. I take the brisket off, let it cool in the foil, then slice it, put it back in the foil so it stays with the juice and reheat at 200 for 1.5 hours. If you try to slice it warm you get hash. Usually I try to cook one day, cool that night in the fridge and slice and reheat just before serving. It's worth the extra effort!
Other messages in this thread:View Entire Thread
Time to get the Grill/Smoker Ready>>> - Mack - 3/18/2010 7:17:42 PM
     Time to get the Grill/Smoker Ready>>> - Tall Cotton - 3/19/2010 6:52:53 PM
          What is it about a Brisket?? - Mack - 3/19/2010 7:58:17 PM
               Same way with skirt steaks - Tall Cotton - 3/20/2010 5:01:34 PM
                    Same way with.... - crappyattitude - 3/20/2010 9:36:50 PM
                         Hey Crappy?? - Mack - 3/23/2010 7:16:14 PM
                              Hey Mack... - crappyattitude - 3/24/2010 5:47:29 PM
                         Wings are too... - roswellric - 3/25/2010 3:58:01 PM
               Brisket... - roswellric - 3/25/2010 3:54:47 PM
                    Unfortunately... - Mack - 3/25/2010 6:09:20 PM
                         Fortunately... - roswellric - 3/25/2010 10:27:53 PM
                              Fortunately... - Tall Cotton - 3/26/2010 4:28:34 PM
                                   Fortunately... - Mack - 3/26/2010 8:19:23 PM
     Time to get the Grill/Smoker Ready>>> - Tall Cotton - 3/22/2010 7:40:55 PM
          I Wimped-Out Big Time>> - Mack - 3/23/2010 6:56:01 PM
               I Wimped-Out Big Time>> - Tall Cotton - 3/23/2010 8:47:09 PM
          Good Brisket, But>>> - Mack - 3/28/2010 8:37:58 PM
               OK then try this.... - roswellric - 3/29/2010 10:17:01 PM


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