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1st Brisket Done...Wow!

Grand Oeuf VertGrand Oeuf Vert Posts: 1,628
edited 7:17AM in EggHead Forum
It looked like this...
Brisket.jpg
Put it on at 225 for 8 hours. Spraying in apple juice on the hour. (wrapped in foil for the final hour)
Brisket001.jpg
The carved results...
Brisket002.jpg
Wow! Was it good! Beginners luck? I hope not!

Comments

  • SoDakEggerSoDakEgger Posts: 122
    I am nearly in tears. That is beautiful. I want some brisket. Maybe next weekend.
  • Looks like you did everything just right!
  • Little StevenLittle Steven Posts: 28,817
    Tim,

    They do tend to turn out OK

    Steve

    Steve 

    Caledon, ON

     

  • Thanks Steve. U know...Finding a Good Brisket up here in Canada is almost as tough to find as Peameal Beacon in the US!
  • No doubt, you are hooked now!
  • mikeb6109mikeb6109 Posts: 2,067
    Nice cook !! I made a 16 lbs the first time and it came out good but i like pulled pork better.Guess i need to get myself another brisket from my butcher and give it another try.
  • Little StevenLittle Steven Posts: 28,817
    Grand Oeuf Vert,

    Ther is a guy in St. Kits that is a butcher and an egghead. Can't remember the name right now but he is supposed to get incredible meats. When I think of the name I'll e-mail you.

    Steve

    Steve 

    Caledon, ON

     

  • KcLeafKcLeaf Posts: 62
    how long and what temp, what did you rub it with?
  • lowercasebilllowercasebill Posts: 5,218
    i am so glad it worked out ,,, it looks great ..
    excues the language but wtf is peameal bacon.
    bill
  • Must be something not available at H.E.B. in Houston.
    I bet it goes good with maple syrup
  • lowercasebilllowercasebill Posts: 5,218
    not available here and what is it ,,, two can play this game.. wait till i get going with the pennsylvania dutch stuff.... :laugh: :laugh: :laugh:
  • It's a Canuck thing. Often called "Canadian Beacon" down south but not really. It's a sour smoked cured pork loin coated in Peameal (like cornmeal). Really good stuff.
    I'll bring you some to Egglantic. Awesome on a burger or all by itself.
  • Have not been there yet. It's in Thorold but I hear they are quite good.
  • lowercasebilllowercasebill Posts: 5,218
    pork and cornmeal now you are talking my language ,,, scrapple and corn meal mush... i am intrigued
    i can feel my arteries clogging already
    bill
  • w/cheeze are you're a goner! :woohoo:
  • lowercasebilllowercasebill Posts: 5,218
    and happy to go !!!!!!!!!!!!!!!!
  • SLOandSteadySLOandSteady Posts: 210
    Did you use any wood in your cook?
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