I love that phrase.
…and it describes a properly-smoked brisket perfectly. This is the first one I’ve gotten just right. An 8 pound brisket. Two hours of hickory smoke and 11 more hours of low and slow at 220 degrees. A 13 hour cook. Fall-apart tender. Instead of slicing, I took it apart with the Bear Paws I use for pulling pork.
Shredded brisket.
A nice pile of food.
…and it describes a properly-smoked brisket perfectly. This is the first one I’ve gotten just right. An 8 pound brisket. Two hours of hickory smoke and 11 more hours of low and slow at 220 degrees. A 13 hour cook. Fall-apart tender. Instead of slicing, I took it apart with the Bear Paws I use for pulling pork. Shredded brisket. A nice pile of food.