MMMM.. BRISKET..
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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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Old 05-05-2013, 02:07 PM   #1
speers90
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Default Jiggly Brisket
Nothing to fancy on this brisket cook. I did almost no trimming, used seasoning salt, black pepper, granulated garlic and kosher salt for my rub. Fat cap down (towards the radiant heat) at 275 for 5 hours, wrapped in butcher paper fat cap down and cooked another 1.5 - 2 hours. Let it rest in the cambro for 3.5-4 hours before slicing. Forgot to mention, this was just a choice packer from Wal-Mart.

Let time and temp do there magic.

From this:


To this:


This one was jiggling and gurgling while I was cutting, please forgive the poor cutting skills displayed I was in a hurry!
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Old 05-05-2013, 02:46 PM   #2
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Nicely done, simple is always a good option
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Old 05-05-2013, 02:55 PM   #3
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Looks allot like the one I cooked yesterday, no mater how you slice it it's nothing but Good
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Old 05-05-2013, 03:49 PM   #4
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That's looks mighty good. Seems like it cooked pretty quick at only 7 hours. You ever do restaurant depot briskests
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Old 05-05-2013, 03:55 PM   #5
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Mouth...Watering...can't...take...
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Old 05-05-2013, 03:56 PM   #6
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Nice Ryan. How big was it?
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Old 05-05-2013, 04:20 PM   #7
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Actually I cook almost exclusively restaurant depot briskets, I just got a last second request for it and only had time to go to Walmart.

6-8 hours is pretty much my default time anymore with briskets. This one was 13.5 lbs. probably trimmed less than a half a pound off.
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Old 05-05-2013, 04:48 PM   #8
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Looks good. How'd it taste?
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Old 05-05-2013, 04:50 PM   #9
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looks good from here!
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Old 05-05-2013, 05:27 PM   #10
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Quote:
Originally Posted by LMAJ View Post
Looks good. How'd it taste?
Honestly, the whole brisket was spoken for so I only had a tiny little bit, but it was fantastic.
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Old 05-05-2013, 05:30 PM   #11
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Looks fine from here. nice looking meat
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Old 05-05-2013, 05:40 PM   #12
Robert Yuras
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Quote:
Originally Posted by speers90 View Post
6-8 hours is pretty much my default time anymore with briskets. This one was 13.5 lbs. probably trimmed less than a half a pound off.
I'm with you. It 6-8 tops.
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Old 05-05-2013, 05:44 PM   #13
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yummm. I'm hungry now...
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Old 05-05-2013, 06:10 PM   #14
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nice looking briskie.
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Old 05-05-2013, 06:42 PM   #15
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Very Nicely Done !!
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