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Sandbagger you got those briskets done yet?

Car Wash Mike
Car Wash Mike Posts: 11,244
edited November -0001 in EggHead Forum
I'm especailly interested in the brisket burger?[p]Mike
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  • YB
    YB Posts: 3,861
    Car Wash Mike,
    I talked to Tom and he said the briskets were done a couple of hours early.He put them in a cooler and is ready for dinner.
    Larry
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    YB,
    Thanks, see you in Hotlanta.[p]Mike
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  • Sandbagger
    Sandbagger Posts: 977
    120_2091.jpg
    <p />Car Wash Mike, Like YB said, 9 hours for two 7 pound flats. I caught one in time but the other got a little ahead of me.[p]120_2096.jpg[p]I tried something new, adding beef broth when I foiled around seven hours into the cook. I used just about a full 14 ounce can for both. Holy crap, the broth with the rub made this incredible juice. No accident, as both briskets produced it. As the picture shows I lost the bark but holy crap, did I mention how fantastic this juice is? Next time, I'll foil the brisket with the fat cap down and see if that saves the bark. Right now, I'll take the juice over the bark. [p]The briskets have already been divided up, part to friends, my neighbor and our dinner. My neighbor just got home from triple bypass surgery. Hey, his family needs to eat! [p]Damn that juice is good. T

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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    Sandbagger,
    See what I mean. Placing bacon strips lost me bark but gave me great results.
    I'm a little confused though. Was the juice any good? LOL
    Just simple burgers on the mini tonight.[p]Mike

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  • YB
    YB Posts: 3,861
    Car Wash Mike,
    I hope you can make the trip to Atlanta Mike it is a blast and well worth the trip.The after partys are a lot of fun also.
    Larry
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  • ChrisC
    ChrisC Posts: 107
    Sandbagger,[p]Did adding all of the liquid change the texture of the meat at all??? [p]It looks great and sliced well - when I add liquid mine seem to take on a pot roast type texture and crumble apart. Still taste great but they crumble...
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  • Sandbagger
    Sandbagger Posts: 977
    Howdy Chris, I can't really say about the texture, as the internal temps on both went above 200. I got surprised on how fast both cooked. The one pictured sliced nicely. The other was more like pot roast. I had to slice than one with the grain. I am going to try this again, but with the fat cap down in the broth and maybe pull between 190-195 degrees interal. tom

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