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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 01-05-2013, 01:11 PM   #1
Porcine Perfection
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Default Playoff Game Day Brisket Pron...

I started off last night by giving it a clean shave.



Then a massage and a good nights rest.


In the stall after six hours.

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Last edited by Porcine Perfection; 01-05-2013 at 01:16 PM.. Reason: 1:16 PM
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Old 01-05-2013, 02:27 PM   #2
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Looks good so far.
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Old 01-05-2013, 02:39 PM   #3
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I'll bring bread and some fine beer............what time do you want me over.....

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Old 01-05-2013, 07:48 PM   #4
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Resting for a bit.


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Old 01-05-2013, 07:56 PM   #5
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Sweet!
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Old 01-05-2013, 08:19 PM   #6
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Damn fine brisket there! Go Pack GO!!!
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Old 01-05-2013, 09:00 PM   #7
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A bit dry but tasty all the same.




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Old 01-05-2013, 09:44 PM   #8
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Nice looking cook, good job!

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Old 01-05-2013, 10:51 PM   #9
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Quote:
Originally Posted by JP7794 View Post
A bit dry but tasty all the same.
Looks pretty good!

You might have given it a little too close of a shave though. Try leaving about 1/4" of fat.
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Old 01-05-2013, 10:56 PM   #10
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Quote:
Originally Posted by Harbormaster View Post

Looks pretty good!

You might have given it a little too close of a shave though. Try leaving about 1/4" of fat.
Looks good. I would agree with Harbormaster on the fat layer. It keeps it moist.
I've seen a few BBQ joints where they simply fold the fat layer back when they slice the brisket. Then lay it back down to keep it moist and warm. Kind of an insulated blanket of goodness.
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Old 01-05-2013, 10:58 PM   #11
Porcine Perfection
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Yep, I left that on the fat cap but probably too close.

And it wouldn't be KC BBQ without burnt ends.




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