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Ron_L 04-21-2013 10:37 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.

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

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

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

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)...

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...

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 10:43 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 10:44 PM

Very nice, looks tasty!

Ron_L 04-21-2013 10:53 PM


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 10:54 PM

Looks beautiful, Ron! :hungry:

martyleach 04-21-2013 11:40 PM

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

Daggs 04-21-2013 11:43 PM

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

SA_Scorpio 04-21-2013 11:50 PM

Looks great, nice work Ron.

BobBrisket 04-21-2013 11:54 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!


CharredApron 04-22-2013 12:05 AM

Where is the Pickle?

HeSmellsLikeSmoke 04-22-2013 12:07 AM

Sure looks like it turned out well Ron.

1911Ron 04-22-2013 12:24 AM

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

landarc 04-22-2013 12:47 AM

Way to make that come back Captain Ron. Nice cook

Phrasty 04-22-2013 12:50 AM

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


Arlin_MacRae 04-22-2013 12:52 AM

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

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