Aggressively Trimmed USDA Choice Brisket

16Adams

16Adams

somebody shut me the fark up.

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Got after it. Neighbors putting up a new fence, music was good- I just kept trimming. The end of my Rockwood Lump with about a tall boy size mix of mesquite hickory and maple. Rub is Kosher Salt and Cracked Black pepper. That's it. Next up Cowboy Southern Blend. Three bags to work thru. That's my Lump stash and only two bags of briquettes.
 
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Massacred that brisket. :heh:

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I think the strong south wind is carryin' your brisket smoke this way. Smells mighty fine from here. :grin:
 
Looks great, anxious to see some amazing dishes you concoct using the brisket meat.
 
I guarantee some of this will be Chili. Bride mentioned a green Chile Brisket pizza with garden tomato and basil on a spelt flour tortilla. I'm kind of yearning for kimchi coleslaw slaw with xtra pickled ginger. Lots of ways to go with this one.
 
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Neither rain nor wind nor....Dark of night stops Adams from his appointed Brisket rounds. Mighty Fine!
 
Call me crazy but I think I like the more aggressively trimmed briskets better.....:shocked:

Looks good Adams! :thumb:
 
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