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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-15-2013, 06:17 PM
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#31 | |
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somebody shut me the fark up.
  
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Quote:
Coming up to 10hours now Thanks! Bill
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A butterflies wings. About to bring down everything... |
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06-15-2013, 06:41 PM
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#32 |
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somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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I've taken it off now... wrapped in 3 layers of foil and 3 towels. It is extremely moist!
Should I do burnt ends??? I got hours and hours before we eat! I'm wondering how long I can keep this in the cooler. Bill
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A butterflies wings. About to bring down everything... |
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06-15-2013, 06:45 PM
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#33 |
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somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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The point is the very best part of the brisket. Wasting it on faux burnt ends is a crime in nearly every part of Texas.
You can hold it up to 5-6 hours if you don't open the cooler to peek, but I would eat when that brisket is ready and rested properly, no matter what the time of night or day.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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06-15-2013, 06:47 PM
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#34 |
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somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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That's good enough for me then....
I'll leave it alone. Let it have a rest i the cooler... It's been up all night!! Cheers! Bill
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A butterflies wings. About to bring down everything... |
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06-15-2013, 06:53 PM
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#35 |
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Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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If you're concerned about the long rest you can stick a remote thermometer in the brisket and monitor the temp. If it gets close to 140 you can stick it in a low oven (180-ish) to finish holding.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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06-15-2013, 06:58 PM
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#36 |
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somebody shut me the fark up.
  
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Mighty Fine Bill! I can't believe the great marbling on that cut. Looks Fantastic on the WSM too!
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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06-15-2013, 07:06 PM
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#37 |
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somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Woot!
Looking a beaut Bill! 
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Hold my dang beer... |
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06-15-2013, 07:14 PM
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#38 |
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Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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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!!!
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"You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL] |
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06-15-2013, 07:23 PM
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#39 |
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somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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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.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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06-15-2013, 07:23 PM
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#40 |
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somebody shut me the fark up.
 Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Gorgeous.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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06-15-2013, 07:38 PM
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#41 |
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somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Looking great Bruce, I add a hot water bottle to my Esky, helps hold heat a lot longer
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky: |
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06-15-2013, 07:51 PM
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#42 | ||
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somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Quote:
Quote:
So, I slice it like a Tri Tip!  Cheers! Bill
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A butterflies wings. About to bring down everything... |
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06-15-2013, 08:05 PM
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#43 |
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Full Fledged Farker
Join Date: 03-30-13
Location: Lake City, FL
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Just like a tri-tip. I hope it tastes as good as it looks! Well done.
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48" Brinkman off-set, Model A1 RF trailer, Bradley Smoker Luck= preparation + hard work |
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06-15-2013, 08:07 PM
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#44 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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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.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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06-15-2013, 08:15 PM
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#45 | |
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Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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Just take the back side of a thin knife and slide it between the 2 though the fat layer Bill. Sounds harder than it actually is. Good luck!
__________________
"You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL] |
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