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Unread 10-07-2012, 05:33 AM   #1
This is not your pork!
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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Smile 19th Q: Yet Another Pre-Separated Brisket On White Oak [w/ pron]

Yes, I know, totally obsessed with producing the perfect brisket, but we just love the beef.

As we don't really have any choice selecting the perfect cut of "breast core of young Austrian bull", like you have over there (that thing with "Prime" or "Choice" packer or whatever; we can just choose on different weights from about 2 to 13 lbs), there will never be a perfect jiggling Austrian brisket (point yes, flat no).

So here is my next try with 9.61 lbs of beef

Trimmed and separated flat and point (that small piece in the upper right corner became the cook's treat)

My last 5 pieces of white oak on natural lemon tree lump

Brisket rubbed with just Sal Marina Natural + Black & White Pepper + Light Brown Sugar

Ready for foiling after about 4 hours and IT 165F with some Worcestershire Water (50:50)

Ready after hitting IT 203F and resting for several hours in the oven at 200F

I swear I saw the point jiggle, the flat not so much. This pretty much is the best I can do with the kind of meat we have available here.

Hungry now?

Guess what I'll have for dinner today, it starts with self-made rye bread and a layer of our "Essence of Q" sauce and ends with a huge pile of thin sliced beef on top! Pr0n to follow.
WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal
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