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Mosby

(19,340 posts)

8. First time?

Reply to Behind the Aegis (Reply #7)

Thu May 7, 2020, 02:16 PM

May 2020

I need to learn how to do that, I even have a hand me down smoker. What kind of wood do you use?

Me and the wife are putting in a garden right now, wish I started a month ago, it's been hot here.

Click here to purchase valentine hearts!

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Skip the steak, buy the brisket: Consumers need to be flexible amid beef bottlenecks [View all] Yo_Mama_Been_Loggin May 2020 OP

what about the cannoli? qazplm135 May 2020 #1

Or, simpler yet..... DFW May 2020 #2

Why? Nature Man May 2020 #3

Damned if I know. rsdsharp May 2020 #5

To cook roasts, you need to know how to cook, have the tools maxsolomon May 2020 #4

This lost art will make a comeback lunatica May 2020 #12

Huh? jayfish May 2020 #14

Yes, I know how. maxsolomon May 2020 #15

I Know You Know. jayfish May 2020 #18

Buy a Joy of Cooking or an equivalent PufPuf23 May 2020 #17

I taught myself to be a good cook with them. And love mine. But... GulfCoast66 May 2020 #26

Ok. I'm a good cook. Ringing my own bell, a very good cook. Even my wife admits it. GulfCoast66 May 2020 #24

Agreed. But you have to have motivation or a teacher. maxsolomon May 2020 #31

When I get a brisket it's usually the whole, untrimmed cut... SeattleVet May 2020 #6

just visited mine in Denver, I usually get the vacuumed sealed steaks but today I found the kirkland Demonaut May 2020 #11

Thank you very much. One in Orlando. GulfCoast66 May 2020 #27

Smoking a brisket today. Behind the Aegis May 2020 #7

First time? Mosby May 2020 #8

We have smoked brisket a few times. Behind the Aegis May 2020 #9

"Sit"? JustABozoOnThisBus May 2020 #21

When cooking beef, it is better to let it come close to room temp. Behind the Aegis May 2020 #22

The key to brisket is to get a whole one with the fat cap intact. GulfCoast66 May 2020 #28

Youtube! Of course! Thanks. It's hard to find good food these days ... JustABozoOnThisBus May 2020 #30

It's actually pretty easy mercuryblues May 2020 #16

I find that after about 8 hours the smoke is about where I like it. GulfCoast66 May 2020 #29

Beef is too expensive, and has been for a long time Politicub May 2020 #10

I usually buy steak tips Marrah_Goodman May 2020 #13

We like Cauliflower sliced into large steaks, roasted with barbeque sauce GumboYaYa May 2020 #19

Speak for yourself Yo_Mama_Been_Loggin May 2020 #20

This article was in the LA Times this morning. I haven't cooked a beef roast in forever... Hekate May 2020 #23

Brisket isn't cheap where I live xmas74 May 2020 #25