DirtyDirty00
is one Smokin' Farker
Ok so last weekend i set out to do the night train and i farked up. Wasnt tender. so this week i did it again. One thing i tested was my oven. it was 10 degrees less than i set it at when reading the temp at the grate level. so instead of setting the oven to 175, i set it to 185. my thermometer read 175 at grate level the whole cook.
got my 5 lb brisket flat....
rubbed it down with salt and pepper...
foiled it up and sealed the edges tight....
put a sign on the oven so nobody went snooping around and opened it.
broiling the fat cap to make it crispy!!! u can see the little bubbles on it from teh sizzling.
resting for 15 minutes...
probed it... sliced it... felt it... pulled on it... plucked it... tried to remember...
sliced a few pieces at 1" to play with it... the rest i sliced thinner to have for dinner the way i like it.
dinner plate...
RESULTS AND THOUGHTS:
the brisket was juicy. the brisket was nice and fork tender. i sliced it perfectly. when tugging it came apart. i think this was the tenderness i was looking for.
HOWEVER:
when i was probing it, by no means did i feel that the probe was just sliding in. it might slide in for a 1/4 inch but after that it had resistance. i guess i will look for this.
bc in the past i have made briskets and i keep them on until that probe will slide into the brisket as if it was sliding into thin air but when i slice em up they are dryer than a boot. uck... and not very tender... i think they were underdone. but at the same time, the probe slide in easier than it did here.
so i will look for the probe to feel like it did here (even though i dont feel taht this was sliding in like butter)
any thoughts? tips? thanks for looking.
got my 5 lb brisket flat....
rubbed it down with salt and pepper...
foiled it up and sealed the edges tight....
put a sign on the oven so nobody went snooping around and opened it.
broiling the fat cap to make it crispy!!! u can see the little bubbles on it from teh sizzling.
resting for 15 minutes...
probed it... sliced it... felt it... pulled on it... plucked it... tried to remember...
sliced a few pieces at 1" to play with it... the rest i sliced thinner to have for dinner the way i like it.
dinner plate...
RESULTS AND THOUGHTS:
the brisket was juicy. the brisket was nice and fork tender. i sliced it perfectly. when tugging it came apart. i think this was the tenderness i was looking for.
HOWEVER:
when i was probing it, by no means did i feel that the probe was just sliding in. it might slide in for a 1/4 inch but after that it had resistance. i guess i will look for this.
bc in the past i have made briskets and i keep them on until that probe will slide into the brisket as if it was sliding into thin air but when i slice em up they are dryer than a boot. uck... and not very tender... i think they were underdone. but at the same time, the probe slide in easier than it did here.
so i will look for the probe to feel like it did here (even though i dont feel taht this was sliding in like butter)
any thoughts? tips? thanks for looking.