select packer brisket

i wasn't too thrilled when my sponsor got me a select brisket, but i figured, what the heck.

turbinado sugar and dizzy pig cow lick













18 hours on the egg! holy cow! :biggrin:

as usual, very nice! I'm curious what you mean be sponsor as well.

MilitantSquatter said:

Looks great... surprised though in that there doesn't appear to even be a hint of a smoke ring although I'm sure it tasted smokey.

The photographer here must not know how to take good pics. :biggrin:

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yeah, i was a little surprised there was no smoke ring. i used hickory chunks in the lump

jacob said:

Looks a little dry Rick and the color is off just a little don't you think. Kind of looks tough too. I'll Pass this time I guess.

Now with that being said, Oh Brother, that is awesome. I'm so jealous I think I just might crack up.

I have never known you to get a negative comment and thought you might just appreciate one from a friend. All in fun though and a complete falsehood. :biggrin::biggrin::biggrin: Just noticed Vinnys reply, I guess he beat me to the punch.

Your still the man to beat.

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yep, the flat was a little dry, but it wasn't very tough. the slices pulled apart nicely. i'm still not totally happy with the flat results, but omg, the point was fantabulous! dunking the flat slices in the juices in the bottom of the foil really helped. thanks for the honest opinion, cause you are right

QansasjayhawQ said:

OK - I know I've read it before, but remind me (and enlighten the new folks), who is your sponsor? Seems like it was your day job employer . . . or something like that.

That's a delicious looking brisket!

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i'm calling my friend with the bar/restaurant/carryout my sponsor since he had agreed to buy all the meat i need for my first competition. i wanted to try some of his supplier's meat so i'd know what to expect come comp time. i've asked him to get me some chicken thighs so i can check them out......

vinny's

bigabyte said:

Isn't that what BBQ really truly is all about though? Taking a sub-par piece of meat and making it so that people say it's wonderful?

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exactly! i think the supplier told my friend if i was going to low-n-slow it, he'd get me a select instead of cab or choice. it came out pretty dang good so i reckon i should be a little happy. one of the problems is i'm not exactly sure how it is supposed to come out. i mean, i've not tasted an award winning brisket, so until i do, i'm just shooting in the dark, ya know?

this guy sat at in the 160's forever all morning and afternoon. the race had started, so i flipped it fat cap up and foiled it and bumped up the temp to 300. it started to rise up to 190 pretty quickly after that.

i need more practice, practice, practice :biggrin: