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Brisket OK Potatoes awesome

BashBash Posts: 1,011
edited 7:00PM in EggHead Forum
Not quite sure what I did wrong with the brisket. It was still pretty tough (definitely not tender) when I pulled it at 196-197.

Here it is before rest. Not too appetizing.


Foiled, let rest 4 hours in some beef broth. Was a little dry, but the kids all raved about it. They really liked it. I was disappointed.


For the highlight of the meal. Crash hot potatoes. Best potatoes ever. I could eat those every day. Two full cookie racks on the XL


And for desert :blush: :blink: :woohoo:


Did over 20 hours with a load of lump, and still plenty left over.



  • Jupiter JimJupiter Jim Posts: 2,200
    Bash, If the kids liked it I don't think you could have done any better. It all looks great and thanks for posting.
    Jupiter Jim
    I'm only hungry when I'm awake!
  • what did you start with? was it a whole packer or just a flat. Also, how big was it when you started?
  • BashBash Posts: 1,011
    Gene, it was a whole brisket. It was 10 lbs.

  • That looks very small for 10 lbs. Was there much fat cap on the bottom or was it mostly trimmed away
  • PopsiclePopsicle Posts: 518
    That sure looks like a flat to me. Slices look great from here and if the kids liked it, your good to go.
    Willis Tx.
  • BashBash Posts: 1,011
    The fat cap was pretty thick. I covered the entire bottom, probably an inch under the point, tapering to 1/4 to 1/2 at the end of the flat. I was suprised how much fat there was.

    It was mostly cooked away. I didn't have to cut any fat off the pieces I ate.
  • BashBash Posts: 1,011
    Well, this was my first brisket, so all I know about it is what I have read online.

    It did have a thicker piece that pulled off cleanly after the rest, so I assume that was the point. I could be wrong though.

    Kroger did sell whole briskets and flats. The whole ones were 10 to 12 lbs, the flats were in the 4 lb range.

    But again, this is my first brisket, so I could have it all wrong.

    I appreciate the responses. I was disappointed. Had read it was real tricky, but read so many good reviews I gave it a shot. I'll probably try again someday, but not until I read more.
  • Love doing potatoes that way. Try using a pizza stone instead of the metal pan next time - they get nice and crispy. Especially if you brush with a little garlic butter... :whistle:
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