Grilling & Recipes: Beef Brisket Recipe

Smith Lake Topics

(Smith Lake Specific)

2,151 messages

Updated 4/15/2024 11:02:13 PM

Off-Topic

Lakes Online Forum

83,623 messages

Updated 5/13/2024 10:35:33 PM

Boat Maintenance

Lakes Online Forum

5,193 messages

Updated 4/3/2024 3:47:36 AM

Smith Lake Fishing

(Smith Lake Specific)

61 messages

Updated 11/13/2022 9:38:51 PM

Jokes

Lakes Online Forum

4,169 messages

Updated 4/15/2024 11:05:05 PM

Sports

Lakes Online Forum

4,260 messages

Updated 3/24/2024 9:24:45 AM

Grilling & Recipes

Lakes Online Forum

2,976 messages

Updated 3/20/2024 11:53:43 PM

Tallapoosa River Topics

Lakes Online Forum

98 messages

Updated 4/15/2024 1:00:58 AM

Forum Usage Rules

Welcome, Guest

Select View Mode: [ classic | beta | recent ]

	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

Quick Links
Smith Lake News
Smith Lake Photos
Smith Lake Videos