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2nd Brisket

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On the Fritz
On the Fritz Posts: 2
edited November -1 in EggHead Forum
A little over a month ago, I bought a hunk of top-sirloin (grass-fed longhorn) from a fellow at the local farmers market. This was pre-Egg, so I threw it on the ol' Weber an torched it well-done (not my intention, but I'm rather inept at grilling steak). It was the best steak I've ever cooked -- fork tender, delicious.

With some egging confidence under my belt, I went back and looked over his selection of brisket. Two puny hunks, with caps removed. (Apparently, he can't move the larger briskets, and when someone special ordered a full brisket, they didn't show up for a month.) I took the 2 pounder and crossed my fingers, since my previous experience was good.

Well, the results are in. I cooked for about 3.5 hours @ 250 and it started looking a little dry, so I foiled it and let it cook for another 2 hours (about 195 internal).

Absolutely incredible. Fork-tender, succulent, fantastic. My previous brisket was good, but this one was much better! Hopefully, the picture is worth a thousand words.

IMG_0411.jpg

For any Eggers in the south SF-bay area, I highly recommend visiting the Mountain View farmers market on Sundays and buy a hunk-o-longhorn from Jim. No affiliation, just a very satisfied customer.

http://www.pamperoranch.com

Kent.
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