EricDevlin
TVWBB Member
Hi!
So, I usually cook my brisket pretty much the way it's usually smoked for comps. I trim, inject, rest, pat dry, rub and smoke.
I was cooking (casual) w/ a friend a while back and when the brisket was ready (early) we decided to vent it and throw it in the cooler.
We did one thing different in crushing a few cloves of garlic and keeping them in the foil w/ the brisket.
I didn't think that there would be much of a flavor difference, but it was fantastic.
I'm thinking about doing this for comps and maybe including slices of vidalia onions as well. My concern is that the flavor moves from the realm of BBQ brisket and into the realm of pot roast.
Any thoughts?
Eric
So, I usually cook my brisket pretty much the way it's usually smoked for comps. I trim, inject, rest, pat dry, rub and smoke.
I was cooking (casual) w/ a friend a while back and when the brisket was ready (early) we decided to vent it and throw it in the cooler.
We did one thing different in crushing a few cloves of garlic and keeping them in the foil w/ the brisket.
I didn't think that there would be much of a flavor difference, but it was fantastic.
I'm thinking about doing this for comps and maybe including slices of vidalia onions as well. My concern is that the flavor moves from the realm of BBQ brisket and into the realm of pot roast.
Any thoughts?
Eric