Wneill20
is one Smokin' Farker
Looks outstanding. Prime brisket for 2:49 lb I would be all over that
First brisket...temp log and lots of pics
- Thread starter pc132
- Start date
V-wiz
is Blowin Smoke!
Whats goin on budd.. Doing well thanks. Ya i agree about Sevan chicken. OP you should have Zankou chicken or even better get a rotisserie kit and do it at home
Probe placement is very important. That probe should be placed horizontally in the thickest part of the flat till probe tender.
You sure did a lot better than I did on my first tries. :clap2:
sliding_billy
somebody shut me the fark up.
Great cook.
pc132
Knows what a fatty is.
Thanks everbody!
BevoBurn96
Full Fledged Farker
Nice job!
sbshaveice
Knows what a fatty is.
How does 13.5 lbs of meat at $2.50/lb work out to $35?
2.59×13.59=35.20 that's how:biggrin1:
sbshaveice
Knows what a fatty is.
sheesh. senility is a terrible thing.
SmokinJohn
Babbling Farker
Excellent score, and nice looking brisket!
I had to settle for Smart and Final @ 2.36/lb. Angus Prime for .20 cents more? I'm hating on you.....
I had to settle for Smart and Final @ 2.36/lb. Angus Prime for .20 cents more? I'm hating on you.....
KaiserKrebs
Got Wood.
Awesome brisket cook! My Farking Costco and SAM's clubs do not carry full Farking packer briskets. I do not know why the fark they don't, I'm obviously not Farking happy about that, I have to get either selects from Smart and Final, or I can get Choice from Albertsons but pay more than I'd like to. Glad you were able to find what you needed, great cook!
bananablack
Full Fledged Farker
nice looking meat...that's also a nice price for prime
BASSER
Full Fledged Farker
Looks awesome. Thank you for posting such a detailed description and pictures. I've yet to smoke my first brisket but was wondering....Would the fact that the bottom of the flat having a thick layer of fat cause it not to get as tender. Or, would you just have to smoke it longer due the the insulating properties of the fat? Just wonderin'.
pc132
Knows what a fatty is.
I was thinking that exact thing, that the thick fat cap on the bottom may have contributed to the flat being not as tender. Next time I'm going to be more aggressive on trimming the fat off, erring on the side of trimming too much rather than too little.
BadInfBob
Found some matches.
Great job cooking the brisket and documenting your cook. Beautiful job all around.
speers90
is Blowin Smoke!
The "thick" layer of fat has virtually no impact on how tender that flat becomes, it is just a layer of fat that sits there. The difference between the tenderness of the flat compared to the point has everything to do with the structure of each muscle. The important thing to remember is that you need to cook each packer until it is probe tender in the thickest part of the flat, the point will be perfect don't worry about it at all.
As far as trimming, I do very little and I never trim anything from the fat cap. I only take out the hunk of fat separating the flat and point, that is mostly because it is easy to take out and it makes it simpler to separate them after cooking to make sure each gets sliced properly.
