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-   -   Nailed it!! First Succesful Brisket! (http://www.bbq-brethren.com/forum/showthread.php?t=164164)

Evilsports 06-24-2013 02:24 PM

Nailed it!! First Succesful Brisket!
 
Now I get it! I've flubbed my previous two attempts at brisket and to be honest when I ate them I didn't understand what the fuss was about. Now I understand the fuss 100%. :)

My last two tries I'd cooked at 225 for 16-20hrs and both times the meat was dry and somewhat tough. The flavor on the first one was not good, the second one was just ok. This one went out of the park (probably luck, I'll see if I can back it up next time).

I figured why not try a different approach with this guy. I injected it last night and rubbed it this morning with Plowboys Beef. Put it on the egg with some smoke at 300. It powered through to 180 degrees and I cooled the egg down to 250. It worked its way up to 201 internal and I pulled and wrapped it. I set it in our toaster oven for two and a half hours at 180 degrees because it was too big to fit in my cooler.

Pulled it out and just ate lunch with some Blues Red Sauce to dip. My good Lord this thing was phenomenal. My wife and I were both blown away. All we ate was flat, I cubed the point for burnt ends later on down the road.

Didn't get any cooking pics but I have a few of the finished meat:

Flat:
http://i291.photobucket.com/albums/l...ps895754ab.jpg

Cubed up point for burnt ends:

http://i291.photobucket.com/albums/l...ps03200254.jpg


It might not be the prettiest brisket, but I'm telling you guys, this thing is delicious, moist, and tender.
http://s291.photobucket.com/user/Evi...754ab.jpg.html

Evilsports 06-24-2013 02:27 PM

I should add, I wet aged the meat for 30 days so that might have helped?

cowgirl 06-24-2013 02:45 PM

Looks great from here!

Bludawg 06-24-2013 02:57 PM

Once you get it it all makes sense. Ya went and made me hongry!

cazzy 06-24-2013 02:57 PM

That looks amazing! Great job! Nice job slicing it too!

cholloway 06-24-2013 06:08 PM

Glad it all worked out for you this time but...
You don't have a cooler larger than a toaster oven???:twitch:

HeSmellsLikeSmoke 06-24-2013 06:19 PM

Lot of variables, but I bet the higher heat was the key. Great job :thumb:

code3rrt 06-24-2013 06:24 PM

Looks great, and yes.........a brisket done right is tough to beat!

Great cook,
KC

EWizza 06-24-2013 06:24 PM

What was the total cook time doing it this way?

smokeinthenoke 06-24-2013 06:27 PM

I have been thinking about brisket all day. Now I feel like the only kid who didn't get the red power ranger for Christmas! lol. Thanks a lot!! Seriously though, that looks delicious. Great job! Sounds like you're getting the hang of it pretty quick. There's nothing like a tender juicy brisket!

ironmanerik 06-24-2013 06:33 PM

Quote:

Originally Posted by cholloway (Post 2527658)
Glad it all worked out for you this time but...
You don't have a cooler larger than a toaster oven???:twitch:

amen

Teamfour 06-24-2013 06:51 PM

Nice job!

AussieTitch 06-24-2013 06:57 PM

Awesome work mate it looks delish

jemezspring 06-24-2013 07:08 PM

Brisket done right is a small slice of heaven. Out of the dozen+ I have done only about 3-4 have come out really good. Just remember what you did and try to repeat the process. Brisket done right is sooooo good.

Evilsports 06-24-2013 07:22 PM

Quote:

Originally Posted by cholloway (Post 2527658)
Glad it all worked out for you this time but...
You don't have a cooler larger than a toaster oven???:twitch:

Ok, maybe I was too lazy to go out to my truck to get a bigger one. :)


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