My Profile


Member since May 2011

Flag This ProfileFlag as Inappropriate

Reviewed Texas Brisket

May 26, 2011 in Food Network Community Toolbox on

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"

Not what you're looking for? Try: