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Brisket Sunday
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nysportsfan
Posts: 241
I finally got around to making this 9lb whole brisket and additional point. Came out alright but definitely room for improvement as the ends were a bit overdone. Served with baked potatoes and grilled eggplant and peppers. Spring has finally arrived.
Comments
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Looks excellent!South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS
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Nice shot. Nothing wrong with improvement. I'm my own worst critic and am always up to improve my game. Good eats my friend.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Looks good
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Looks great!
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Thanks, guys.
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Duplicate post. Great job!Just a hack that makes some $hitty BBQ....
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Looks great! Point looks on point.
Ensure you cut everything against the grain. Your point slices in the last pic are with the grain and that can lead to stringy brisket and make it a lil less tender. When you see the grain turn, rotate the brisket and slice. Let me know if you have any questions.
Just a hack that makes some $hitty BBQ.... -
Man that looks great to me, nice job!XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500St. Louis, MO
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It sure does look good from here!
Louisville, GA - 2 Large BGE's -
Thanks, guys. Yeah, we realized after my brother cut it that it was not against the grain. Thankfully, no one even realized as they loved the taste. Thanks @cazzy.
Its ridiculous how good the point tastes. I really would rather cook 3/4 of those! -
Sorry I missed this post. Been working some weird hours the past few days. With that said, great looking grub brother. Enjoy!
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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