This is definitely my brisket opus magnum. I'm not one that cooks many briskets, and when I do, it's just as likely ground up into burgers, or corned beef or pastrami. I've cooked more than a few, but have never been that excited about cooking them because, although I'll get some good point meat, I always end up with some complaint - dry flat usually. I've only had brisket a few times that was at that top level, and you don't have to be a connoisseur to identify it. Cen-Tex brought some to Salado.
When I was cooking this brisket, I had that feeling that's hard to describe, but a good analogy might be, you shoot a basket and long before you see the ball score, you have that feeling that everything is right about it, and you don't even need to watch it go in.
Anyway, this cook resulted in the best brisky I've ever cooked, and I think I've ever eaten. Even the flat was fall apart tender and moist. The flavor was phenomenal. SWMBO who normally isn't crazy about brisket said it was "special". I was so excited, I wanted to share with some friends and neighbors, so I made a few calls and packaged up some to share the spoils.
Details to follow.
This is my signature line just so you're not confused.
Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
New Orleans, LA - we know how to eat