Brisket

Simcan

Moved off my creative plan involving braising when I got my brisket, which was a beautiful, 100% grass-fed, antibiotic free organic post-trim 10 pounder.  Here it is with rub about to go on, went with mostly kosher salt and cracked black pepper, with some beef rub (from a steak house in Toronto called Barberians).  Plan is 225 to 250 with apple and oak.  It is about six hours in and stalled at 171.

Simcan

Here it is about to go on.

Simcan

On

EggHead_Bubba

Nice! Can't wait to see the sliced, finished product.

Simcan

And here it is around 6 hours in...will wait for it to break stall, wrap with a mix of beer, worchestershire, barbecue sauce, rub and ACV, bring to 200, and FTC flat while I make the point into burnt ends.  I have the Maverick in there and stalled at 171.  Hoping to eat around 6pm.

Ladeback69

Looks good.  You should be ok on time.  Just remember to let it rest a little bit before slicing after you take it from FTC.

TexanOfTheNorth

If you made 8:00 you should be having seconds about now.

Simcan

Guests just waddled out of here.  It was fantastic, I am pleased to report. So, here we go (I can't seem to post multiple pics in one message).  This is it at 203:

Simcan

And point removed...weird angle but you get the idea.

Simcan

Simcan

That was the point. Here it is chopped up for brunt ends.

Simcan

And just a couple more...here are the burnt ends, pretty close to pulling, and next is the sliced flat.  Incredibly soft and juicy,

Simcan

Raymont

Looks like you nailed it! I'm starting to become a firm believer that high quality meat is key.

TN_Sister_State

@Raymont since you are in the Nashville area you should check out peaceful pastures farm. They have excellent product and a wide variety to choose from. 

http://www.peacefulpastures.com/

Simcan

Thanks, Raymont.  I am feeling pretty good about it, considering it was my first one.  I am thinking the quality of the meat definitely played a role.  It wasn't cheap but the outcome was amazing and I won't be doing it often.  Only 4 adults for dinner so lots of leftovers I am looking forward to.

Adrock

Wow - that looks unbelievably tasty - well done sir.

Raymont

TN_Sister_State I sent you a PM.

Dredger

@Simcan, thank you for posting the link to this on my brisket post. Not sure how I overlooked it and it didn't show in the search function when I was searching for grass-fed brisket threads. That is one fantastic cook and a job well done! Bookmarking this one.

byrne092

Looks awesome! That cubed up pre-burnt ends shot is great.

GATraveller

I'm drooling.  Great looking brisket.  Thanks for sharing!!!

Tinyfish

Looks great and I love that rub and use it all the time since I live in Toronto.