cab packer brisket

  • Thread starter Rick's Tropical Delight
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Rick's Tropical Delight

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this is my second brisket attempt ever. 9.94 pound @ 230 grid temp for 15:15 till 193 internal. 50/50 dizzy pig cow lick & turbinado sugar. chopped up the point, foiled, and put it back on for another 2:30​

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not too bad, but i need more practice :wink:​

HAPPY NEW YEAR, FARKERS! :icon_clown​
 
did you re-rub and sauce the burnt ends? That's the one time I like to actually sauce the brisket a bit for myself. Looks good.

Which do you prefer on the eggs.. just the nest or the wood structure?
 
cmcadams said:
did you re-rub and sauce the burnt ends? That's the one time I like to actually sauce the brisket a bit for myself. Looks good.

Which do you prefer on the eggs.. just the nest or the wood structure?
Click to expand...

i put some sweet baby rays in the foil pack then took it over to the neighbor's to watch the ball drop at midnight.

i kinda like the wood table, but it's a little small. i've got two sets of the egg mates (wood shelves) that attach to the eggs when they're in the nest, but they can only handle so much weight. that little white table comes in pretty handy
 
:|




That's all I have to say about that.
Now I'm hungry.

ps - great photos. I really like the first one.
And the shadows on your mannequin in the second make her very ....... mysterious .........and alluring.
 
Looks great.

I did a CAB packer the other day and it was awesome.
 
Harbormaster said:
:|




That's all I have to say about that.
Now I'm hungry.

ps - great photos. I really like the first one.
And the shadows on your mannequin in the second make her very ....... mysterious .........and alluring.
Click to expand...

thanks man!
i added that lens flare in the first pic in photoshop, althought there was a little flare in the original. betty is kinda sexy, isn't she? she kinda adds that 'classic' look to the compound. :biggrin:

anybody have any tips on how i can better my brisket? like no sugar? maybe not chop up the point prior to foiling? i didn't read thirdeye's page very closley cause i got it out of order a little
 
You cooked a 10 lb brisket for 15 hours? That's more than twice as long as I cook mine. Not saying that there's anything wrong with that (obviously it turned out great), I'm just surprised it worked.
 
ole'e said:
Who is your pit assitant, in the picture.
Eric
Click to expand...

that's venus de betty! *L*

JamesTX said:
You cooked a 10 lb brisket for 15 hours? That's more than twice as long as I cook mine. Not saying that there's anything wrong with that (obviously it turned out great), I'm just surprised it worked.
Click to expand...

that's how long it took to reach 190 degrees. the thinner part of the flat might have been a little dry. i had way too much rum yesterday, so i think it turned out ok for my second brisket. :biggrin:
 
Harbormaster said:
:|




That's all I have to say about that.
Now I'm hungry.

ps - great photos. I really like the first one.
And the shadows on your mannequin in the second make her very ....... mysterious .........and alluring.
Click to expand...


Harbormaster thinks Ricks mannequin is hot:icon_blush: pass it on:biggrin:

Brisket looks great too Rick:cool:
 
Rick's Tropical Delight said:
anybody have any tips on how i can better my brisket? like no sugar? maybe not chop up the point prior to foiling? i didn't read thirdeye's page very closley cause i got it out of order a little
Click to expand...
Rick, the best brisket I ever did was half DP CL and turbinado sugar. It was also a packer like yours and I never foiled. I tried to duplicate it last week with a flat, and it was almost as good, but not quite. I foiled the last one, and the bark wasn't quite as good.

I think the next one I try will be simple salt and pepper, with maybe a little garlic powder. I'm not an expert on brisket by any means, but yours looks pretty good. :eusa_clap
 
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