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tadsmalley

Member since May 2011

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Reviewed Texas Brisket

May 26, 2011 in Food Network Community Toolbox on FoodNetwork.com

If you cook it this way don't call it "Texas" I question trimming the fat at all until the smoking is done, I would score it with diamond shape cuts as to keep the fat on top of the meat while cooking and acting as a self basting creation that it is. If you trim off any fat its after the smoking is done for goodness sake. I like to smoke mine a lo"

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