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Date Posted: 10:05:33 07/01/02 Mon
Author: Ron
Author Host/IP: 55-67-dialup-mtl.axess.com / 216.162.67.55
Subject: Re: Pulled Brisket ???
In reply to: John M 's message, "Pulled Brisket ???" on 16:50:08 06/30/02 Sun

Although i'm still struggling to come up with a tender brisket from the smoker, I recall that a few years ago before I bought my WSM I did a Texas-style marinated slow oven brisket and it came out in shreds as well. I loved it. And to concur with Reg, for I have been eating more than my fare share of Montreal Smoked Meat sandwiches, cutting with the grain will do that. That's how the cutters in the smoked meat joints do it here. They start cutting their brisket at the knob.

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  • Re: Pulled Brisket ??? -- John M, 14:40:40 07/01/02 Mon
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