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Brisket...I think

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Comments

  • SGH
    SGH Posts: 28,989
    Looks like a winner to me brother W. Enjoy sir.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • lousubcap
    lousubcap Posts: 36,814

    Brisket PSA-Snake River Farms (SRF) has very recently overhauled their shipping terms and conditions.  Much more reasonable than the previous version.  That said, along with that change their meat prices went up.  But you owe it to yourself if serious about brisket to give it a try at least once.  And full disclosure-I do not work for SRF.  FWIW-

    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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  • DMW
    DMW Posts: 13,836
    OK, everyone has left and I can give a proper review.

    @lousubcap - Yes, it did seem to cook a bit faster. I put it on 250* grid at 8:30PM and pulled it at 9:45 AM aprox. 

    The thing was incredible. Some of the comments were "I have never had anything like that in my life", etc. I did some slices thicker than normal and they still draped over the knife perfectly. 

    @cazzy I think you are right, with the fat content of the these things, I think it would be difficult to screw up.

    Oh, I forgot to mention the flavor. Absolutely amazing. It had a buttery tone to it. The melting fat was amazing. I was grinning like a kid the first time he....shot a BB gun.

    I'm really glad I have another on in the freezer, just need to find the occasion.


    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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  • JRWhitee
    JRWhitee Posts: 5,678
    Nice job @DMW that is a great feeling when you hit a home run.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • lousubcap
    lousubcap Posts: 36,814
    @DMW-thanks for the info and congrats again.  If you are looking for the next window to cook the side-kick, think about having it ready the Sunday after Thanksgiving.  Tired of turkey and a great change of pace but I can understand if you want to spread out the goodness.  I am aiming for that date as it sounds like a good excuse to me.  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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  • Mattman3969
    Mattman3969 Posts: 10,458
    Dayum is all I got!!

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • minniemoh
    minniemoh Posts: 2,145
    Great looking cook @DMW! Gotta love it when things turn out. Nice job and congrats on wow'ing the co-workers.
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • SGH
    SGH Posts: 28,989
    @DMW- Question brother W. How did you like the taste compared to traditional brisket? Not texture or feel, just the taste. I ask because most seem to prefer the texture of the Waygu but it seems to be a pretty even split on taste. Just curious as to your thoughts brother W.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • yzzi
    yzzi Posts: 1,843
    The only thing that could have made this thread better is watching you separate the flat and point and scrape all the fat off!
    Dunedin, FL
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  • PNWFoodie
    PNWFoodie Posts: 1,046
    DMW said:
    I think this is brisket. Not sure, I've never seen one with marbling like this...

    image

    So I figured I should probably put a good rub on it.
    image

    Nah, that's not right...How about this?

    image

    Hmmm, wait turn that bottle to the other side...

    image

    OK, maybe this was filled with this fresh ground pepper and salt:
    image

    No way I'm going to try to add anything to this:
    image

    And it's on:
    image

    In anticipation of potential failure scenarios, I have 3 probes in the brisket, one on the grid, and the PartyQ is holding temp at 250* grid. Call me anal, but I design redundancy into systems whenever possible. ;)

    image

    Ok, I'm going to try to get some sleep now, hope everything looks just like this when I wake up.

    image



    Your first post actually made me chuckle out loud. :) The pictures are awesome! I can only imagine, but how did it compare with the stuff you normally get at local stores? Worth the price? Your view is awesome and that's not the first time I've thought that. How much land are you sitting on?
    XL, JR, and more accessories than anyone would ever need near Olympia, WA
    Sandy
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  • DMW
    DMW Posts: 13,836
    @SGH‌ The flavor was amazing. I mentioned it once earlier, but it had a buttery tone that I'm still not exactly sure how else to describe. @PNWFoodie‌ Thanks! The view was one of the big selling points of this property for us. However the view is deceiving, our property is just less than 1/4 acre. As far as comparing to briskets I can buy locally around here, not even fair to compare. Like a different product completely. If I had Prime grade available local, maybe it would be different. I want to try a Prime brisket from Creekstone at some point and compare.
    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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  • PNWFoodie
    PNWFoodie Posts: 1,046
    Okay, so this is newbie me asking...why would I pay the same or more for specialty brisket (traditionally a cheaper cut of meat) when I can get the "higher quality" cuts of meat for equally or cheaper price? I honestly am not trying to be snotty when I ask that...I am trying to learn the finesse of the egg. :)
    XL, JR, and more accessories than anyone would ever need near Olympia, WA
    Sandy
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  • DMW
    DMW Posts: 13,836
    @PNWFoodie‌ Certainly a valid question. I prefer brisket to steak when properly prepared.
    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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  • PNWFoodie
    PNWFoodie Posts: 1,046
    Can you tell me why? I usually enjoy my steak medium-rare and brisket goes far beyond....what is the draw? Again, not trying to be snooty...I'd love to find something else to L&S cook....just trying to understand....
    XL, JR, and more accessories than anyone would ever need near Olympia, WA
    Sandy
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  • blind99
    blind99 Posts: 4,974
    That looks amazing. I've never seen a brisket marbled like that. And the finished product looks killer. Nice job!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • JohnInCarolina
    JohnInCarolina Posts: 34,752
    PNWFoodie said:

    Okay, so this is newbie me asking...why would I pay the same or more for specialty brisket (traditionally a cheaper cut of meat) when I can get the "higher quality" cuts of meat for equally or cheaper price? I honestly am not trying to be snotty when I ask that...I am trying to learn the finesse of the egg. :)

    I think for many people here, brisket simply represents a challenge. I think that's a big part of it.

    And it's also just a lot of fun to prepare and cook a big hunk of meat.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Foghorn
    Foghorn Posts: 10,228

    @PNWFoodie,

    Like @DMW, I enjoy a GREAT brisket at least as much as I enjoy a great steak.  With the right combination of bark, meat flavor, tenderness, and moisture it is as good as any food I have ever had. 

    However, a decent brisket is not as good (for me at least) as a decent steak. 

    That's where @JohnInCarolina's comment about enjoying the challenge of it comes in.  When you eat a great brisket you know you are eating something special - and that feeling is magnified if you are the one who made it.

    With that being said, my wife will choose to eat any beef that is red or pink (meaning steak that is anywhere from rare to medium) over any beef that is cooked until it is brown - so it is not for everybody.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • KiterTodd
    KiterTodd Posts: 2,466
    Nice pictures and story.  Thanks for sharing.
    Brisket and that MacNCheese looked killer.
    LBGE/Maryland
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  • BRush00
    BRush00 Posts: 367

    @PNWFoodie ,

    Everyone's going to like their own thing, and I'm with you, I Love a great rare/med rare steak.  Add some blue cheese butter board sauce, and I'm in heaven.  That being said, I loved Brisket the 1 and only time I've had/cooked it too.

    I think there's even a simpler way to look at a Brisket vs. Steak debate:

    Have you had Pork Tenderloin, or Bacon, or Pork Chops, and Pulled Pork?  They're all totally different aren't they?  Same animal, different meals.  

    Brisket may be beef, but I'd compare it to a pork butt/pulled pork meal before I compared it to a steak dinner.

    [Insert clever signature line here]
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  • YEMTrey
    YEMTrey Posts: 6,835
    I actually prefer a good brisket to a good steak.  That's just me though.
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    BRush00 said:

    @PNWFoodie ,

    Everyone's going to like their own thing, and I'm with you, I Love a great rare/med rare steak.  Add some blue cheese butter board sauce, and I'm in heaven.  That being said, I loved Brisket the 1 and only time I've had/cooked it too.

    I think there's even a simpler way to look at a Brisket vs. Steak debate:

    Have you had Pork Tenderloin, or Bacon, or Pork Chops, and Pulled Pork?  They're all totally different aren't they?  Same animal, different meals.  

    Brisket may be beef, but I'd compare it to a pork butt/pulled pork meal before I compared it to a steak dinner.

    This. It's two completely different types of meat aside from the fact they're both beef. Cooked in completely different ways.
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  • thirdeye
    thirdeye Posts: 7,428
    Lookin' good.  Is that a black or a gold?
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • DMW
    DMW Posts: 13,836
    @thirdeye Thanks, this was black.
    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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