Brisket is off

henapple · April 2014

Picked up a 13.5 lb'er at Sam's yesterday. Got it on around 7 last night and she rode till 10 this morning. Digiq, 215 overnight and bumped to 250 around 7. This cut had very little fat to trim and was floppy...difficult to get off the egg. Simple "s&p" rub. Post oak chunks and oo. A pic of the lump after the 15 hr run. Eggs and brisket in a while.

nolaegghead · April 2014

Looks good! Now lets see some pictures of the inside....

henapple · April 2014

I'm not a huge fan of brisket. I guess growing up here pork rules. This is my 5th brisket and by far the best. I'm not a purist so I don't get caught up in pull test or smoke rings..I pretty much just go by taste. I'm also not too concerned about bark (blasphemy) but this was like spicy candy. No white bread so wheat and pasta salad. Nice brunch. Now to carve and seal. Most will be shipped out yo some friends in need of comfort food.

SpanishMoon · April 2014

Did you get a flat or full packer? Everywhere i've looked in Nashville only carries flats.

henapple · April 2014

Full packer. Try Sam's club or Restaurant Depot.

henapple · April 2014

Well I sliced the flat. I always cube it for stews. This one was pretty damn tender so it's being delivered also.

nolaegghead · April 2014

Looks like it came out a winner!

NPHuskerFL · April 2014

@henapple‌ Looks good! Is that packer rubbed with mustard then S & P? Looks nice and moist. How was the flat? Looks like the OO did great low and slow. I've been burning WGWW on my low and slows. And actually gave Cowboy lump another shot last PM on Spatchcock. Large pieces with no plastic. Had 4 bags that were less than impressive (this one was A ok). I still prefer the WGWW and have never found OO local or I'd give it a whirl.
@SpanishMoon‌ this is a packer. Largest flat I've found has been 8# but, most flats are 5#-7# (that's been my experience at least).

henapple · April 2014

Mustard and s&p.. The flat was the best I've had come out.

NPHuskerFL · April 2014

@henapple‌...did you slice the point or do burnt ends?

henapple · April 2014

Slice...@Cazzy would kick my ass if I did burnt ends.

[-X

Chris_Wang · April 2014

Looks like a moist hunk of meat there. Nicely done sir!

caliking · April 2014

That looks terrible. Send it to me for proper disposal. And how dare you take pics with your cellphone!

saluki2007 · April 2014

Very nice sir

jls9595 · April 2014

saluki2007 said:

Very nice sir

I love this gif, can't believe I haven't ever used it on this forum before

) well done.

NPHuskerFL · April 2014

henapple said:

Slice...@Cazzy would kick my ass if I did burnt ends. [-X

@henapple‌ yep 4sure [-X @cazzy‌ +3 no bueno on burnt ends ;-)

jls9595 · April 2014

Looks like you nailed it. I have only done one brisket so far, didn't achieve a smoke ring but it was good. I will use less salt and more pepper next time. The frozen leftovers make great sandwiches. I plan to make some chili with it next week before it gets too warm outside. I am used to using pork mostly for BBQ but the brisket is a pretty versatile cut of beef and very tasty.