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Post by hook on Jul 11, 2019 12:57:48 GMT -6
ha! I remember that commercial. Pace picante wasn’t it |
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Post by fence on Jul 11, 2019 13:20:47 GMT -6
ha! I remember that commercial. Pace picante wasn’t it Salt and pepper only . STATE LAW |
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Post by 1982vett on Jul 11, 2019 13:26:47 GMT -6
ha! I remember that commercial. Pace picante wasn’t it Shoulda used that rope on Campbell’s when the started messing with Pace.... |
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Post by 1982vett on Jul 11, 2019 13:30:45 GMT -6
ha! I remember that commercial. Pace picante wasn’t it Salt and pepper only . STATE LAW North of the Brazos....  I haven’t been arrested for using Tones Cajun Spice as a rub after salting and peppering. |
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Post by fence on Jul 11, 2019 13:35:39 GMT -6
Salt and pepper only . STATE LAW North of the Brazos.... I haven’t been arrested for using Tones Cajun Spice as a rub after salting and peppering. I'm well south of the Brazos... And you just confessed to a ranger....  |
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Post by hook on Jul 11, 2019 14:03:48 GMT -6
I just figured out whats wrong with texans
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Post by 1982vett on Jul 11, 2019 16:47:20 GMT -6
North of the Brazos.... I haven’t been arrested for using Tones Cajun Spice as a rub after salting and peppering. I'm well south of the Brazos... And you just confessed to a ranger....  For some reason I though you were on the other side.....maybe just been out in the sun to much lately. |
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Post by jehosofat on Jul 11, 2019 16:50:13 GMT -6
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Post by hughespieds on Jul 11, 2019 17:45:27 GMT -6
Been smoking meats a long time now and I'm convinced smoke and an injection are the only way to get flavor deep inside of a brisket. No telling how many different rubs I've used over the years, but those flavors can only penetrate so far. Something was said earlier about cooking with the fat cap up and I agree, but not for the reason of the fat penetrating the roast. If you think about it, when you heat meats the liquids inside start rolling out. You can see that in the bottom of a pan you've cooked in. When you cool the roast the flavors start absorbing after the cooling starts and I'm convinced that adds a little more flavor to the meat. Also, I've never wrapped a brisket or ribs, but I might have to try it one day.
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Post by silverback on Jul 11, 2019 19:48:09 GMT -6
Thanks Fence. Im going to try your method very soon. Appreciate the info. |
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Post by silverback on Jul 11, 2019 19:51:44 GMT -6
Been smoking meats a long time now and I'm convinced smoke and an injection are the only way to get flavor deep inside of a brisket. No telling how many different rubs I've used over the years, but those flavors can only penetrate so far. Something was said earlier about cooking with the fat cap up and I agree, but not for the reason of the fat penetrating the roast. If you think about it, when you heat meats the liquids inside start rolling out. You can see that in the bottom of a pan you've cooked in. When you cool the roast the flavors start absorbing after the cooling starts and I'm convinced that adds a little more flavor to the meat. Also, I've never wrapped a brisket or ribs, but I might have to try it one day. What flavors have you injected into a brisket Slick that you really preferred? |
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Post by hook on Jul 11, 2019 19:52:37 GMT -6
Im telling you all, try that recipe. Ive jsed it several times for parties and there hasnt been a bite left
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Post by hughespieds on Jul 12, 2019 7:09:16 GMT -6
Been smoking meats a long time now and I'm convinced smoke and an injection are the only way to get flavor deep inside of a brisket. No telling how many different rubs I've used over the years, but those flavors can only penetrate so far. Something was said earlier about cooking with the fat cap up and I agree, but not for the reason of the fat penetrating the roast. If you think about it, when you heat meats the liquids inside start rolling out. You can see that in the bottom of a pan you've cooked in. When you cool the roast the flavors start absorbing after the cooling starts and I'm convinced that adds a little more flavor to the meat. Also, I've never wrapped a brisket or ribs, but I might have to try it one day. What flavors have you injected into a brisket Slick that you really preferred? I use a concentrated beef base, which I thin down a pretty good bit (no recipe) and haven't messed around with anything else. I just want a little extra beef flavor in mine. |
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For some reason I though you were on the other side.....maybe just been out in the sun to much lately. 
