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11lb Packer Brisket

2

Comments

  • loveTheEgg
    loveTheEgg Posts: 573
    Jeremiah said:
    Never picked up meat from Walmart. Do you have good experiences? The one by my house doesn't have the best selection.
    That's what I'm worried about.
    I have done about 8-10 Briskets and they all came from Walmart and have been the best I have ever had/done. should be awesome!
    Brandon, MS
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  • Sammi
    Sammi Posts: 598
    Now you're making me hungry. Looking good!
    Sudbury, Ontario
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  • Gman2
    Gman2 Posts: 421
    Wow, nicely done!!
    LBGE, Mechanicsville, Va., LBGE, Duck, NC, XLBGE Wake, Va.
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Dayumn Son!!! I'd give a plate of that there a serious beat down! :-bd
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • blind99
    blind99 Posts: 4,974
    Awesome! I heard that every time someone does their first brisket an angel gets it's wings [-O< I hope to join the club someday!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • Jeremiah
    Jeremiah Posts: 6,412
    Well here it is plated. Still not overly impressed. Don't know what I'm doing wrong. But for the money I'd rather have a couple ribeyes and a chuck roast. image
    Slumming it in Aiken, SC. 
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  • grege345
    grege345 Posts: 3,515
    Maybe brisket just isn't your thing? I love it but if I never had it again I'd be ok with that. Now if I could never have rib-eye again just kill me now. All that said it looks perfect and I'd eat the hell out of that plate right there!
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • johnmitchell
    johnmitchell Posts: 7,366
    Yes Sir.... =D>
    Greensboro North Carolina
    When in doubt Accelerate....
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  • anton
    anton Posts: 1,813
    Looks delicious from here sir! How did you like the burnt ends done in the drippings? Inquiring stomachs want to know.
    :-B :D
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • Jeremiah
    Jeremiah Posts: 6,412
    grege345 said:

    Maybe brisket just isn't your thing? I love it but if I never had it again I'd be ok with that. Now if I could never have rib-eye again just kill me now. All that said it looks perfect and I'd eat the hell out of that plate right there!

    Yeah maybe so. Oh well
    Slumming it in Aiken, SC. 
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  • Jeremiah
    Jeremiah Posts: 6,412
    anton said:

    Looks delicious from here sir! How did you like the burnt ends done in the drippings? Inquiring stomachs want to know.
    :-B :D

    Thanks. The burnt end were awesome while I was cutting them up but frankly just bad after. Too greasy.
    Slumming it in Aiken, SC. 
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  • DMW
    DMW Posts: 13,836
    Skip the burnt ends. Sliced brisket point is where it's at. Save the flat for chili. 
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Jeremiah
    Jeremiah Posts: 6,412
    DMW said:

    Skip the burnt ends. Sliced brisket point is where it's at. Save the flat for chili. 

    I'm doing just that. Have about 2.5 lbs to go in the chili sometime this week. :D
    Slumming it in Aiken, SC. 
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  • anton
    anton Posts: 1,813
    Well thanks for the honesty! I have never done them like that, so that's why I asked. I too, like the dryish ends with a little sauce, mostly no sauce at all. Your slices look perfect, nice smoke ring and it looks tender.
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • anzyegg
    anzyegg Posts: 1,104
    Looks delicious my friend....Enjoy!
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  • Ladeback69
    Ladeback69 Posts: 4,484
    Jeremiah said:

    Well here it is plated. Still not overly impressed. Don't know what I'm doing wrong. But for the money I'd rather have a couple ribeyes and a chuck roast. image

    They look good to me, but maybe your right they just aren't for you. Sometimes you have to trim some of fat off the ends. What temp did you cook them at and for how long? If you ever come to KC, PM me and I will take you to some places with great burnt ends.

    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • minniemoh
    minniemoh Posts: 2,145
    Jeremiah said:
    Skip the burnt ends. Sliced brisket point is where it's at. Save the flat for chili. 
    I'm doing just that. Have about 2.5 lbs to go in the chili sometime this week. :D
    I just made a batch of the brisket chili yesterday. It truly is amazing. I'm used to adding onions, cheese, crackers, etc to a bowl of chili as that's how it's done up North here. The brisket chili recipe is so good you just can't put anything in it.
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • Jeremiah
    Jeremiah Posts: 6,412
    @Ladeback69‌ yeah that's where I went wrong I think. When I put them back on they were basically soaking in grease. I'm blaming this stupidity on my head cold. If I could have a do-over I'd never put them back in the egg. Thanks for the invite. I'll definitely give you a holler if we ever make it up there!
    Slumming it in Aiken, SC. 
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  • Ladeback69
    Ladeback69 Posts: 4,484
    @Jeremiah‌, ya sometimes they are good enough after you cut them up. I like a little fat on mine. Head colds can interfere with our thought process. It was fun trYing I bet.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • Sammi
    Sammi Posts: 598
    Brisket is my nemesis. Not sure where what I'm missing but if I figure it out I'll let you know.
    Your results look similar to mine, has good flavor but not pull apart tender.

    Any Brisket Champs, please chime in.
    Sudbury, Ontario
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  • lousubcap
    lousubcap Posts: 36,866
    Rather than F... with the point and the burnt ends, forget the hassle and eat it as it is the best part of the brisket.  Just an opinion and we all know what those are worth...And to automatically offer brisket to chili is just not right.  And I'm not even from Texas!  YMMV-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    grege345 said:

    Maybe brisket just isn't your thing? I love it but if I never had it again I'd be ok with that. Now if I could never have rib-eye again just kill me now. All that said it looks perfect and I'd eat the hell out of that plate right there!

    That's like a wife saying "hey maybe sex isn't your thing". #-o
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Jeremiah
    Jeremiah Posts: 6,412
    NPHuskerFL said:

    grege345 said:

    Maybe brisket just isn't your thing? I love it but if I never had it again I'd be ok with that. Now if I could never have rib-eye again just kill me now. All that said it looks perfect and I'd eat the hell out of that plate right there!

    That's like a wife saying "hey maybe sex isn't your thing". #-o
    She's never said that. B-) :D
    Slumming it in Aiken, SC. 
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  • johnkitchens
    johnkitchens Posts: 5,234
    I am sorry it wasn't great Jeremiah. I am scared that is the way I would feel as well. 

    I am hoping to try one soon, but every weekend for the next month or so is booked solid so I won't have time. 

    Louisville, GA - 2 Large BGE's
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Jeremiah FWIW I'm personally not a big fan of burnt ends. I've had them and made them before but, I rather slice or cube it up without the burnt end hassle. The point is delicious all by itself imho.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Jeremiah
    Jeremiah Posts: 6,412
    @johnkitchens‌ yeah I really had high hopes oh well. Don't let it break your stride though. Give it a shot when you get time maybe you'll love it. :-??
    Slumming it in Aiken, SC. 
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Not every brisket will be the best especially when coming from Wally World. Quality of the meat is at least half the battle.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    It looks so good. Sorry you were disappointed. I'm in the same boat as @johnkitchens‌ I want to try and based on your post I was going to do ends, now not so much.
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  • evie1370
    evie1370 Posts: 506
    OMG! You are making me want to do another brisket! Excellent job!

    Medium BGE in Cincinnati OH.

    "

    "I don't know what effect these men will have upon the enemy, but, by God, they frighten me. " Duke of Wellington, Battle of Waterloo.
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  • Jeremiah
    Jeremiah Posts: 6,412
    theyolksonyou said:

    It looks so good. Sorry you were disappointed. I'm in the same boat as @johnkitchens‌ I want to try and based on your post I was going to do ends, now not so much.

    Don't let me sway you. If it can be completely and totally effed up, I can usually manage to do so.
    Slumming it in Aiken, SC. 
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