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Finished Brisket

Bordello
Bordello Posts: 5,926
edited November -0001 in EggHead Forum
My small brisket, in the egg at 9 a.m, :)

BrisketDec2008001.jpg

Now about 11:20 p.m. Just a little over 200 degrees. Now sitting in a cooler for an hour or so. Will remove as much fat as possibe after the rest and before putting it in fridge for tomorrow. :lol: :silly: :woohoo:

BrisketDec2008003.jpg


Cheers to all,
Bordello
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Comments

  • Bordello
    Bordello Posts: 5,926
    Just got through trimming some of the fat off it, this came out as tender as can be. I could have shred it just like pork butt. :lol:

    I've done a few others, some O.K. some not but this one is a total sucess. Great help here on the forum and of course I got to attend Molly Sharks brisket class at the Tempe fest. :)

    The people here are the best. :)

    Regards,
    Bodello

    I couldn't even taste a piece as I'm fasting for blood work in the morning. :angry:
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  • bubba tim
    bubba tim Posts: 3,216
    Nice looking beast Mr Bordello. Shinny bark and all. Can you do it again? :woohoo: :woohoo: :woohoo:
    I envy you for your lunch today. Nice Pics too!
    You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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  • Bordello
    Bordello Posts: 5,926
    Thanks Bubba,
    Can I do it again??? :silly: Only time will tell but if my re-heat goes well I will be looking forward to doing it again soon.

    Thanks,
    Bordello
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  • Shiff
    Shiff Posts: 1,835
    How do you store it in the fridge? Keep it wrapped in the foil with some broth added? How do you plan on reheating it?

    I am going to be cooking my second brisket this weekend for some company and having it done ahead of time will reduce some of the stress of having it ready on time.

    Barry
    Large BGE
    Barry, Lancaster, PA
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  • Beli
    Beli Posts: 10,751
    What a beauty!!!!
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  • Bordello
    Bordello Posts: 5,926
    After the rest in my cooler for an hour and a half (I had run hot water in it at the bath tub and let it sit for about 30 min at it was in the garage and cold) I opened the foil being careful not to spill the juice, was surprise at how little there was.

    After cutting off what fat I could I wrapped it back in the foil and into the fridge. I could not find unsalted beef broth so will just try adding a little water to the existing juice, wrap tight in the foil and heat in the oven at about 225.

    Will place it in a pan in case of a leak and have my thermometer probe in to monitor the temp, only looking to get it warm enough to eat as it's fully cooked. Not sure how this will work as I've never done it before.
    Good Luck with yours this weekend.

    Bordello
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  • Bordello
    Bordello Posts: 5,926
    Thanks,
    My best one yet. Hope to be able to do the same on the nest one. Started this one at 225 for about half the cook then 250 later on. So it did cook longer then expected but maybe that's why it's so good.

    Regards,
    Bordello
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