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-   -   I cooked a brisket... (http://www.bbq-brethren.com/forum/showthread.php?t=159229)

Ron_L 04-21-2013 09:37 PM

I cooked a brisket...
 
It's been about 10 months since I've cooked a brisket.

I started out with a 15 lb. brisket that was aged for 30 days. When I took it out of the cryo it wasn't pretty, with a strange shaped point and some random pices that needed to be trimmed off.

http://i35.photobucket.com/albums/d1...ps6d321d07.jpg

http://i35.photobucket.com/albums/d1...psd746fab5.jpg

The fat cap was also pretty thick in some areas...

http://i35.photobucket.com/albums/d1...pse92839dd.jpg

It cleaned up pretty well and I gave it a nice coating of Plowboys Bovine Bold...

http://i35.photobucket.com/albums/d1...ps415e1f83.jpg

I put it into the FEC-100 at 6:00am...

http://i35.photobucket.com/albums/d1...psf397f8dd.jpg

Once the bark was the color that I like I foiled it with some Basic Beer Mop from Smoke and Spice (for those who like to foil by internal temp, it happened to be 160)...

http://i35.photobucket.com/albums/d1...psfbb18c30.jpg

It probed tender a couple of hours later (the internal temp was 195 for you internal temp fans :-D). I let it rest in a cooler for a couple of hours and then sliced it for dinner. I didn't get a pic of the finished brisket but I built a mock competition box...

http://i35.photobucket.com/albums/d1...psc85bd2db.jpg

It was juicy and tender and had a great flavor. It may have been a hair past perfect, but I was very happy with the result.

Mark Warren 04-21-2013 09:43 PM

I like to rub a vinegar/oil blend on my fat before the seasoning. It helps the fat break down and hold the spice on.
Looks good!

93vpmod 04-21-2013 09:44 PM

Very nice, looks tasty!

Ron_L 04-21-2013 09:53 PM

Quote:

Originally Posted by Mark Warren (Post 2455949)
I like to rub a vinegar/oil blend on my fat before the seasoning. It helps the fat break down and hold the spice on.
Looks good!

Interesting... I trimmed off most external fat except a 1/4" fat cap.

I've played with all sorts of slathers, oils, etc. and find that I get the best flavor and bark by rubbing in advance (a couple of hours) and letting the rub rehydrate on the meat directly.

Gore 04-21-2013 09:54 PM

Looks beautiful, Ron! :hungry:

martyleach 04-21-2013 10:40 PM

Nice looking Brisky Ron! That thing sure was ugly out of the cryo.....

Daggs 04-21-2013 10:43 PM

Wow, gotta say you turned a turd into a snickers bar there. Well done, love the bark!

SA_Scorpio 04-21-2013 10:50 PM

Looks great, nice work Ron.

BobBrisket 04-21-2013 10:54 PM

I'm letting mine rest as I type. Wanted to try out a couple things. It will make for dinner plates for the week. Brisket has gotten crazy expensive here.

That looks great Ron! I'd hit it!

Bob

CharredApron 04-21-2013 11:05 PM

Where is the Pickle?

HeSmellsLikeSmoke 04-21-2013 11:07 PM

Sure looks like it turned out well Ron.

1911Ron 04-21-2013 11:24 PM

Looks good Ron, i need to do another one myself.

landarc 04-21-2013 11:47 PM

Way to make that come back Captain Ron. Nice cook

Phrasty 04-21-2013 11:50 PM

Ron you just convinced me to do one too.... :becky: That looks awesome!

Cheers

Arlin_MacRae 04-21-2013 11:52 PM

Ten months? To the Penalty Box wi' ya!
Drop that brisky off if you pass by, eh?
Beauty!


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