Brisket a la Chef Wil

Lawn Ranger

<p />After speaking with Chef Wil early this morning I decided to try a different tactic with a brisket. I took a packer brisket and made a clean separation between the point and the flat portions and froze the flat for a future cook. Covered with mustard, Grilla Shaker and fresh ground pepper. Elevated grid with foil drip pan at approx 260 - 270 until 190 internal. Wrapped and did the cooler thing....probably the best brisket I've ever cooked. [p]Man, it's great to have a direct line to a great chef to get pointers. Even greater is that Chef Wil makes himself available to anyone on this Forum. What a great perk to being an Egger![p]Good weekend to all,[p]Mike

mollyshark

Lawn Ranger,[p]I've heard a lot about this grilla stuff. From whence does it come???[p]mShark

TRex

Lawn Ranger,[p]First of all, awesome picture. Does the point have a "fat cap" on it - I've never cooked a point, just the flat. If so, did you cook it fat side up or fat side down?[p]Glad to hear the results were to your liking,[p]TRex

Nature Boy

Howdy Mike!
Chef Wil is a good man who is as enthusiastic about cooking as he is generous with his knowledge![p]I'm wondering, it looks like you have a section of BOTH the point and the flat. I see two distinct muscles with a layer of fat in between. How did you cut the thing?? The flat actually runs nearly the full length of the brisket, and the point is kind of "pasted" on top. So the cut you make is a diagonal, and the knife is more paralell to the cutting surface than it is perpendicular (I am sure there is an easier way to say this!)[p]Either way, looks great. I'd eat it! Have a good Sunday!
Chris

Lawn Ranger

Nature Boy,[p]
Chris:[p]I know that I most certainly flunk "Meat Cutting 101".
I guess technically I did get a section of the flat in the cut. After I cut it in two pieces, the cut reminded me of a lot of South Texas Q that utilizes "shoulder clod" in brisket cooks. I really like the more fatty brisket because I hate it dry and I think it has better flavor. This was about an 8 pounder that was overall about 20 inches from end to end with just about 1/2 of it being 1 1/2 to 2 inches thick with the other being more like 3 1/2 to 4 1/2 inches thick. Because I always tend to end up with the flat being considerablly more done that the point in a typical cook,...I called Chef Wil to see how appropriate it would be to cut the meat into two uniform, distinct cuts. He said go for it,,,so I did (He also shared some other tricks so as not to overcook the flat when doing the whole thing) [p]I now have remaining about an 8" x 10" flat with a real uniform thickness and about 1/8" of fat cap covering the entire piece. He suggested cooking it exactly trhe same way only with the temp about 30 degrees lower.[p]Anyway, it was very, very good.[p]Good Sunday to you. Gotta go get some Tung Oil on my hands.[p]Mike

Lawn Ranger

TRex,
Yep...this was a "packer" brisket, cryovaced and 97 cents a pound at HEB. It had a good fat cap over the entire cut. I did it fat cap up. These are all I ever do. See my post to Chris above.[p]Take care.[p]Mike

Lawn Ranger

mollyshark,
Where you been, Girl? Don't you remember all of the Great Chef Wil rubs given away at Temple last year? I'll bet if you ask him real nice you might get a sample. If not, I've got some that I will share with you. It's awesome.[p]Mike