Not the greatest but back to the past- a Brisket cook- sometimes a protein thread is merited

lousubcap

 Anyhow- The original (1/3) thaw and wet aging start was aligned for a Super Bowl Sunday cook.  So much for advance planning.  One thing after another to the point where the latest reasonable option became today (2/4).
So here is where I landed with a Heartbrand Beef akaushi brisket: Definitely liking the bark and being lazy (an old) ran nekked to the finish.

Tastes way better than it looks.  BTW- I have been reading a lot of Rodney Scott's articles (he of pig/pork fame- and he extolls the virtues of cayenne-he is on to something!)

Tighter shot for the finish.

Thanks for lookin'.  The pics do not do this justice.
Stay healthy and safe out there.

Photo Egg

Ha Ha, I have lots of cooks that look better than they taste. So we are on opposite sides. 

SciAggie

@lousubcap That looks magnificent. The last time I cooked brisket the cow won. It looks like you won this one. 

GrateEggspectations

Looks great from here. Congrats on a successful cook. The rare times I cook brisket or pork butt, I also generally run naked. I recently had good success wrapping once it was through the stall. The finished product had a nice bark that wasn’t too dry. Will probably try again soon. What sort of seasoning did you use on this bad boy? Salt? Pepper? Cayenne? Also, how long did you wet age? I used to love doing that, but have been turned off since creating a few cryo-blimps. 😟 

SGH

Brother Cap, this more than deserves the SGH Double Seal Of Approval as well as the Cesar Hernandez and Guy Gronquist thumbs up. Awesome my friend. 

dmchicago

Outstanding, Cap't.

lousubcap

GrateEggspectations said:

Looks great from here. Congrats on a successful cook. The rare times I cook brisket or pork butt, I also generally run naked. I recently had good success wrapping once it was through the stall. The finished product had a nice bark that wasn’t too dry. Will probably try again soon. What sort of seasoning did you use on this bad boy? Salt? Pepper? Cayenne? Also, how long did you wet age? I used to love doing that, but have been turned off since creating a few cryo-blimps. 😟 

@GrateEggspectations Every time I wet age (which is every brisket cook) I recall your balloon wet-age outcome.  Fortunately I have not had that experience.  I like to wet age for 3-4 weeks and this was around 3 weeks post-thaw.  
Regarding wrapping-my criteria is how does it look and  where is the temperature.  If wrapping , it is only with butcher paper to preserve the bark but whenever I just run with it nekked it seems to work out just fine.  The wrap does speed the cook to the finish-line so there is great value to that if pushing up against an almost mandatory minimum  2 hour FTC for me.
Seasoning-this was an amalgamation of rubs designed for beef with an added heavy dose of fresh ground pepper and the Rodney Scott suggested cayenne. Too bad I have no chance of recreating the bulk of the rub but the pepper and cayenne are in for the duration.
FWIW-

lousubcap

@SGH- Thanks for that but I know you can crank out one even better with your eyes closed!  
Stay healthy and safe out there-

lousubcap

SciAggie said:

@lousubcap That looks magnificent. The last time I cooked brisket the cow won. It looks like you won this one. 

With your prowess I would bet against the cow every time.  Too modest fits right here.  Thanks.

GrateEggspectations

I apologize for having saddled you with that memory!

paqman

😳😳😳

Mattman3969

Very nice meteorite you have there @lousubcap

gmanrva

Great looking brisket Cap!

Gamecockeggman

Amen Brother Cap.  Good eats right there 

lkapigian

That's pure beauty @lousubcap

blind99

Damn. That’s something!

Foghorn

Great cook.

Not that you didn't deserve it, but I have to wonder if @SGH added the second seal because you said you "ran nekkid".

DonWW

Now that's a fine lookin' brisket.  Well done for sure. 

SGH

lousubcap said:

 I have been reading a lot of Rodney Scott's articles (he of pig/pork fame- and he extolls the virtues of cayenne-he is on to something!)

Brother Cap I put a little cayenne on just about everything I cook. That goes for fried, baked, broiled, boiled, grilled or smoked. Somethings I smother in it. 

SGH

To the top^^^^

Ozzie_Isaac

Any brisket cookis a good cook