15
My buddy swore by the snake method for brisket and I thought he was crazy
He told me to wrap a whole packer in butcher paper at 165 and let it ride, so I tried it last weekend and that thing came out like butter. Has anyone else had a tip from a buddy that actually surprised you?
2 comments
Log in to join the discussion
Log In2 Comments
barbara_baker5719d ago
Did you start with the salt and pepper only?
8
laura18919d ago
Honestly, I gotta push back a little on that "salt and pepper only" idea. I've tried it both ways more times than I can count, and starting with just those two never gave me the depth I was after. I usually hit it with a good dose of garlic powder and a tiny bit of smoked paprika right from the start, then season more as I go. Might just be me though, I like a lot of layers of flavor building up.
2