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Summer of John Brisket

drano
drano Posts: 39
in EggHead Forum
Recently moved to Owensboro KY and have been frequenting a local butcher very close to me. The guy and wife only sell beef from their personal cattle (along with some other locally raised pork). Up until now all I have tried was various cuts of steak. Had some strips and filets and am fairly sure I have never cooked better beef. Oh, and a couple of trip-tips (holy smokes those were good). I have been patiently awaiting summer break (i am a first year teacher) to go for one of their briskets. 

Picked up a 13.5# that was fresh of the hoof, 50/50 Kosher salt and fresh ground black pepper, Cherry and Hickory mix, 250F, on a raised grid for 14 hours. 

Brisket1.JPG

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Had high hopes after my previous beef experiences and the brisket did not disappoint! It was very good. Invited over a couple of fellow Dad/teachers and their kids and we all had a great lunch while all the moms where at work. Pretty great way to kick off summer.

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