Big Brisket Yesterday
A choice 16# packer. Some call it a brisket, I call it Beef Critter! This thing was huge! :grin:
http://i41.tinypic.com/333ikd0.jpg Set the coals and wood up Friday nighty for an early start Saturday. 3 chunks of white oak and kingsford blue.: http://i39.tinypic.com/34hxxlt.jpg About 5 AM Saturday: http://i44.tinypic.com/2njwl93.jpg And it's on! http://i44.tinypic.com/x5uvzs.jpg Went back to bed for a couple of hours with temp alarm set on the Mighty ET-732. All ran smooth. Here's a pic 4 hours in. I used the Aaron Franklin super secret Dalmatian brisket rub. 1/2 cup kosher salt and 1/2 cup course ground black pepper. This beast measured 22" long. How is that going to work on a 18.5" WSM? The answer was supplied right here by one of the Mods in a previous post (apologys for not remember which one) and Thanks! The solution was to place a SS bowl upside down on the grill. http://i39.tinypic.com/11943o6.jpg I cooked this brisket 5 hours till I hit the stall at approx. 178*F. At that time, I foiled the brisket. It might have taken 20 hours to do otherwise eventhough I was running between 250-270*F. It was 12 hours to probe tender and into a blanket it went for a 2 hour rest: http://i39.tinypic.com/34g3fwj.jpg Here's a shot of it opened after the rest. I should have sliced it right then: http://i39.tinypic.com/2iqbblz.jpg I had some other things happening so I had to put her in the fridge overnight. Pulled out today and heated up just till 100*F and sliced. When I put it on the cutting board, it split along the grain because it was so tender: http://i39.tinypic.com/2n87dit.jpg Did manage to slice it some and show some smoke ring: http://i43.tinypic.com/2z5t0ec.jpg It is delicious and turned out about as tender a one can I guess. Next time I'll be doing one around 10 lbs. I learned a lot from this cook! Forgot to add that this was the maiden voyage of the Saints WSM. Thanks to Marty Leach! http://i42.tinypic.com/ixbea9.jpg Thanks for lookin'! :grin: |
OK, I'll bite.:becky::thumb::thumb:
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Dayum that looks good! That's a big ol' hunk of meat for sure.
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Very nice tong bender!
I really liked the charcoal chimney photo. |
That's gonna make some good sammiches!!
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Mighty fine Sir! :clap:
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Very nice!
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I wish I could afford brisket that size,currently £5.20 per pound or $7.80
dont get me started on gas and just about everything else |
Nice Job! Looks Great.
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That really turned out nice Toast!:thumb:
And 16# of meat. That thing is HUGE! |
Wow! That looks awesome!
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Nice dang job there Toast! Lookin mighty fine.
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Is that your wifes good quilt?
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I was very happy with it but of course hindsight is 20/20. What to do to improve next time etc. Still a ways to go for this brisket pilgrim. On a taste and tenderness level, Good Stuff! :grin:
Thanks to all for the Kind Words! |
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