Perfect seasoning and perfect color on your first brisket Bill!
I await your report on your first taste.
P.S. Not hammering you at all but my son cooked one last year for a family gig. His Mother in law sliced it with the grain. Flavor was awesome. Like chewing on rubber bands.
Cut it across the grain into like pencil thick or 1/4 inch slices and enjoy brother!!!
To add to Bull's reminder to slice across the grain, the direction of the grain on the flat is not the same as that of the point. Look very carefully before you start to slice. The point can be the opposite direction.
Yes, if you don't, you have ruined it.
I separate the point and flat just before slicing, and make sure to slice each across the grain. There are a couple of other ways to do it, but, that is the easiest, plus, folks can choose which cut they want.
I poured mine back over the meat before wrapping, about a cup full.No problem..
I did know that, but I realise as this is my first effort, I might screw that up in my excitement.
Ahhh one other question. I've now got about 3 cups of rendered fat drom the dripping pan. Seems too good to throw out. Any uses for this???
Cheers!
Bill
Ahhh one other question. I've now got about 3 cups of rendered fat drom the dripping pan. Seems too good to throw out. Any uses for this???
Bill