Had Moe's BBQ for lunch. Anyone in Denver have an opinion on Moes vs. Brothers?
I think Moe's sides are better but Brothers has better sauce & meat.
Had Moe's BBQ for lunch. Anyone in Denver have an opinion on Moes vs. Brothers?
I think Moe's sides are better but Brothers has better sauce & meat.
Bumped for Slim.
Brisket secrets.
#1 - Get a good piece of meat. At least Choice, if not Prime. Don't fall victim to one of the "Select" graded briskets you find at the local Wal-Mart or discount grocer. Choice graded should be good. Prime is really hard to find unless you go to a butcher, and then it's going to cost you. So, I always look for Choice, and then look for the best marbling out of the bunch.
#2 - Dry Rub - Don't worry about getting too fancy. Beef Brisket loves good old Kosher Salt and freshly ground black pepper. Equal portions (about 1/3 cup each). That's all you really need. But if you feel like it you can add other herbals/spices. I've done dozens of different rubs. I just do kosher salt and pepper now. To me, not much return on getting any more complicated than that.
#3 - The Cook - You want a reliable smoker that can keep a steady temp around 220. I spray my brisket about once an hour after putting it on with a 1/2 Apple Cider Vinegar & 1/2 Apple Juice mixture as it cooks. When the internal temp gets to 170 or so I will wrap it in foil. Pull it off the smoker when internal temp gets to 195.
#4 - Rest - After I pull it off, I put the still-wrapped brisket into a cooler. You want to let it rest like this for at least an hour. I've let some rest for 3-4 hours depending on when I was planning to serve it. The cooler will keep it hot.
Buff, Davii, Hawgdriver, MOtorboat, PatriotsGuy, Poet, slim
I miss nikka and Zam
"I may not be a mathematician, but I can count to a million." - Shannon Sharpe
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