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Well here's the brisket that started, stopped, started, stopped then started again.

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Scottborasjr
Scottborasjr Posts: 3,494
in EggHead Forum
As some of you know my fire went out overnight.  Re lit the grill, about 7 am, ran out of lump about 11. So after a very unsuccessful cook execution wise, the product wasn't half bad.
I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • JRWhitee
    JRWhitee Posts: 5,678
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    It looks juicy was it tasty and tender?
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • chris123stock
    chris123stock Posts: 664
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    Looks very tasty, awsome cook.
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  • Scottborasjr
    Scottborasjr Posts: 3,494
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    It had a good flavor and was tender.  Used Bad Byron's rub cut with some turbinado sugar. Wish I would have executed the cook a little better as it was supposed to be lunch and not a afterthought for dinner.  SWMBO liked it and the boy liked it so I guess it was a success.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • JRWhitee
    JRWhitee Posts: 5,678
    edited March 2013
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    It was a win in the box score thats all that matters, we can call it a rain delay...
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    It actually looks really good but.........If the texture wasn't what you were after it's because you sliced most that I can see WITH the grain of the meat. That can make for a very stringy, tough bite. Always slice brisket AGAINST the grain on the meat. it will make a huge difference in the texture (which is a huge part of what brisket is about).Looks like you could have had a home run to me if you sliced it right

     I have some pics of how to and how not to if you need them

     

     

    Keepin' It Weird in The ATX FBTX
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  • JRWhitee
    JRWhitee Posts: 5,678
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    You have a sharp eye Cen-tex, I didn't notice.

                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • Solson005
    Solson005 Posts: 1,911
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    Always nice to have a good meal even after some difficulties during the cook. 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    It actually looks like the flat was sliced right but the point was not. That's pretty common in people that don't do a lot of briskets. it's a shame because the point is the best part. You can either separate the point from the flat (what I do) and turn it upside down to slice so you can see the grain or if you slice it whole, once you reach the point/flat combo, you turn it a 1/4 turn and slice it that way. I don't love that because then you have the point done right but the flat is cut with the grain. This is the way Franklin's and all the famous places down here do it, but I like to separte the point so I ave perfect slices of each.

    on top of that, the grain changes even in the point itself so if you turn it upside down to slice it, you can always follow the grain

    The point and fat are separated by a layer of fat and goo that become very soft during the cook. You can easily see it:




    image
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    Take a long knife and just allow it to slip right thoguh. If you meet any resistance, you are cutting into the meat.

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    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    then turn your point upside down so you can see the grain to slice it:Notice how the grain changes direction. This is why I like to slice it upside down.




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    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    sorry for the horrible pic aove. I was cutting with one hand, drinking with the other and taking the picture on my iPhone with my mouth.


    Keepin' It Weird in The ATX FBTX
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  • henapple
    henapple Posts: 16,025
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    The Cen-Tex Smoker said:

    sorry for the horrible pic aove. I was cutting with one hand, drinking with the other and taking the picture on my iPhone with my mouth.



    I'm just glad you said " your mouth"...I was getting scared.... and impressed.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    so if you ever see that your brisket looks like this when you are cutting it, turn it 1/4 turn and you'll be good




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    Keepin' It Weird in The ATX FBTX
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  • Egghead_Daron
    Egghead_Daron Posts: 862
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    @Cen-Tex this was very helpful. Thanks! I am planning my first brisket for Thursday.
    LBGE 2013, SBGE 2014, Mini 2015
    Columbus IN
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    Egghead_Daron said:
    @Cen-Tex this was very helpful. Thanks! I am planning my first brisket for Thursday.
    let us know if you need any help.


    Keepin' It Weird in The ATX FBTX
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  • Scottborasjr
    Scottborasjr Posts: 3,494
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    Thanks Cen-Tex, you are absolutely correct.  It was my first whole packer and after all the difficulty during the cook didn't even think about cutting it properly.  Thanks for the tips!!!!!
    ^:)^
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    Scottborasjr said:
    Thanks Cen-Tex, you are absolutely correct.  It was my first whole packer and after all the difficulty during the cook didn't even think about cutting it properly.  Thanks for the tips!!!!!
    ^:)^
    any time man. Looks like a really good one. Some of my best have been the cooks where the fire went out or something goofy happened. You'll get it after a few and you'll be off and running. Slicing is critical to good brisket so next time, follow these steps or hop on youtube and check out the bbq with Franklin videos for how he does it. It's easy once you've done a few.


    Keepin' It Weird in The ATX FBTX
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  • BigGreenBBQ
    BigGreenBBQ Posts: 109
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    The delay just allowed for more beer drinking!
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