Prime Brisket

Brisket_Fanatic · July 2014

I picked up this Prime USDA brisket at Sam's last week for $3.69 per pound. Started with my normal homemade rub and sprinkled onto a rub down of Worchester. Put on the large egg at 250 dome with a mix of pecan and navel orange wood. Went for a little over 12 hours for this 11 pounder (Trimmed), then foiled with nothing else and into the cooler until supper time 2 hours later. This was by far the best brisket I have cooked. It was crazy moist, you could squeeze the flat slices and ring out moisture. The burnt ends were a symphony in your mouth. It was 330 am when I went outside so I forgot to take a picture of the beast on the egg. Plated it up with some fresh steamed out of the garden green beans.

Slice:

Burnt End!

Plated:

Dessert: Knock You Naked Brownies

johnmitchell · July 2014

That is a Symphony...Congratulations on a great result..I thought that Dessert was going to spill onto my keyboard..Awesome and well done..

<:-P

RAC · July 2014

Outstanding! ^:)^

Brisket_Fanatic · July 2014

Thanks @johnmitchell even the next morning when I snatched a cold burnt end for my lunch box it was still moist and amazing.

Brisket_Fanatic · July 2014

Thanks @RAC it was

SmokeyPitt · July 2014

Wow- that is outstanding! The brownies look great as well. My wife loves brownies. I will report back if they live up to the title

.

Brisket_Fanatic · July 2014

@SmokeyPitt - Thanks, the inlaws were sittting at the table with us when we ate them and even later in the evening they still not live up to their name. I think the wife was already beyond satisfied after the burnt end and then the brownies. That and it was a litlle hard to breath with the tad overeating that took place.

minniemoh · July 2014

Looks phenomenal! Nice work.

Thatgrimguy · July 2014

Those brownies make my mouth water!!

Brisket_Fanatic · July 2014

minniemoh said:
Looks phenomenal! Nice work.

Thanks

Brisket_Fanatic · July 2014

@Thatgrimguy said:
Those brownies make my mouth water!!

Me too!

SPRIGS · July 2014

Looks outstanding! Wish my recent brisket had turned out half that good. If you don't mind me asking, what temp did you pull it at?

Brisket_Fanatic · July 2014

@SPRIGS‌ Thanks Starting at 185 for tenderness checking at 5 degree increments until it probed with very little resistance as it will continue to cook in the cooler. This one probed tender at 203.

fence0407 · July 2014

Fantastic looking brisket! Those burnt ends :-O

Brisket_Fanatic · July 2014

@fence0407‌ Thanks

jerryb78 · July 2014

That looks incredible. I really need to figure out when to do my first brisket.

Brisket_Fanatic · July 2014

Thanks @jerryb78, I would say,...,....... Saturday

SpartanPride · July 2014

@Brisket_Fanatic‌ - do you separate the tip from the flat and cook the burnt ends differently, or do you cook it all the same and separate when the whole thing is done? Nice job by the way, great pics.

Brisket_Fanatic · July 2014

Thanks @SpartanPride‌ This time left the flat and the point intact until done and time to eat. You can definitely separate and render out more fat from the point or cut up and mix with some BBQ sauce and smoke another hour.

jerryb78 · July 2014

@Brisket_Fanatic If we weren't heading out of town on Sunday I probably would. No way am I abandoning those leftovers! It'll have to wait a couple weeks, but that'll give me some time to see if one of the butchers around here will order me a prime.

Grillinois · July 2014

Had prime tenderloin from Costco last week...it was definitely more moist than choice. Could you tell that much of a difference with brisket?

caliking · July 2014

Daaaaayyyyuuuum! You knocked that outta the park

Brisket_Fanatic · July 2014

Grillinois said:
Had prime tenderloin from Costco last week...it was definitely more moist than choice. Could you tell that much of a difference with brisket?

I could definitely tell the difference in the meat, both by looks and taste.

Brisket_Fanatic · July 2014

@caliking‌ Thanks!

tjv · July 2014

gotta dig a fantastic brisket......very nice

t

Brisket_Fanatic · July 2014

Thanks T!

Dobie · July 2014

I had to look at this thread with a user name like @Brisket_Fanatic - it looks awesome.
I'm a newb and brisket is my biggest fear so trying to learn as much on this site before taking the plunge. Can someone point me to some pics of the different parts of the brisket described commonly please? Point, flat, where the burnt ends are harvested?

cook861 · July 2014

looks great good way to impres the in laws

Brisket_Fanatic · July 2014

@Dobie‌ here are a couple sites to look at.

http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html?m=1

http://bubbatim.com/Bubba_s_Brisket.php?no_redirect=true

Any questions just ask

Brisket_Fanatic · July 2014

@cook861‌ Thanks they are used as guinea pigs regularly

Dobie · July 2014

Thank you @Brisket_Fanatic those pages are what I needed.

Prime Brisket

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