What's new
Forums
Members
Resources
Whopper Club
Politics
Pics
Videos
Fishing Reports
Classifieds
Log in
Register
What's new
Search
Members
Resources
Whopper Club
Politics
Menu
Log in
Register
Install the app
Install
Forums
General
Recipes
NDSU Frisco Brisket
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="luvcatchingbass" data-source="post: 244155" data-attributes="member: 1979"><p>This is the first that I went in and removed a little bit of it, I went till I basically got scared of wrecking it maybe an inch or 2.</p><p>[ATTACH]31306[/ATTACH]</p><p></p><p><span style="color: silver"><span style="font-size: 9px">- - - Updated - - -</span></span></p><p></p><p></p><p></p><p>I used to have a marinade with Guiness Stout in it that was good but the past few I have just dry rubbed. I feel like at the very least going heavier on the Kosher Salt and lots or fresh cracked black pepper 12-24hrs gives me the best results. The Salt doesn't really get into or through the fat but at least on the meat side Kosher salt has time to soak in deeper beings it is bigger grains and there is so much meat it won't turn out salty</p></blockquote><p></p>
[QUOTE="luvcatchingbass, post: 244155, member: 1979"] This is the first that I went in and removed a little bit of it, I went till I basically got scared of wrecking it maybe an inch or 2. [ATTACH=CONFIG]31306._xfImport[/ATTACH] [COLOR="silver"][SIZE=1]- - - Updated - - -[/SIZE][/COLOR] I used to have a marinade with Guiness Stout in it that was good but the past few I have just dry rubbed. I feel like at the very least going heavier on the Kosher Salt and lots or fresh cracked black pepper 12-24hrs gives me the best results. The Salt doesn't really get into or through the fat but at least on the meat side Kosher salt has time to soak in deeper beings it is bigger grains and there is so much meat it won't turn out salty [/QUOTE]
Verification
What is the most common fish caught on this site?
Post reply
Recent Posts
Stupid
Latest: Obi-Wan
4 minutes ago
R
A.I. Are you Excited?
Latest: Reprobait
Today at 5:28 AM
Any welders out there?
Latest: Slappy
Yesterday at 11:34 PM
8
VSee or Super box for TV
Latest: 870XPRS
Yesterday at 10:42 PM
Essentials
Latest: TwoLabs
Yesterday at 7:29 PM
`/*%$ taxes
Latest: Rowdie
Yesterday at 6:22 PM
NWT Mobridge 2026
Latest: Rowdie
Yesterday at 6:21 PM
Teachers
Latest: Davy Crockett
Yesterday at 1:32 PM
Mule deer tag
Latest: Davy Crockett
Yesterday at 12:42 PM
NFL News (Vikings)
Latest: wslayer
Yesterday at 10:11 AM
How much line do you spool ?
Latest: wslayer
Yesterday at 9:57 AM
Having a bad day?
Latest: KDM
Yesterday at 8:43 AM
RR
Red River 7-29-26
Latest: KDM
Yesterday at 8:41 AM
Pronghorn
Latest: Davy Crockett
Wednesday at 11:01 PM
Polluting ND
Latest: Davy Crockett
Wednesday at 6:20 PM
80MPH Toon and Drinking
Latest: wslayer
Wednesday at 2:46 PM
Cool new Gadgets
Latest: wslayer
Wednesday at 2:35 PM
Natural gas electricity plant
Latest: Rowdie
Tuesday at 11:53 PM
'Smithing a "Trash" Shotgun YT
Latest: svnmag
Tuesday at 9:45 PM
W
Dakota Walleye Classic
Latest: walleyeman_1875
Tuesday at 9:36 PM
Power drive co pilot -I pilot
Latest: guywhofishes
Tuesday at 2:08 PM
Friends of NDA
Forums
General
Recipes
NDSU Frisco Brisket
Top
Bottom