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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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Unread 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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Unread 01-05-2013, 02:27 PM   #2
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Looks good so far.
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Unread 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.....

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


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




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

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Unread 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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Unread 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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Unread 01-05-2013, 10:58 PM   #11
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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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