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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 06-15-2013, 06:17 PM   #31
SmokinAussie
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Originally Posted by landarc View Post
I assume you pulled it by now? Wrapped and resting for at least 2 hours before cutting
I'm about to check that tougher bit again. If no change I will pull it.

Coming up to 10hours now

Thanks!

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Old 06-15-2013, 06:41 PM   #32
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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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Old 06-15-2013, 06:45 PM   #33
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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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Old 06-15-2013, 06:47 PM   #34
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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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Old 06-15-2013, 06:53 PM   #35
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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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Old 06-15-2013, 06:58 PM   #36
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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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Old 06-15-2013, 07:06 PM   #37
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Woot!
Looking a beaut Bill!
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Old 06-15-2013, 07:14 PM   #38
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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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Old 06-15-2013, 07:23 PM   #39
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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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Old 06-15-2013, 07:23 PM   #40
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Gorgeous.
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Old 06-15-2013, 07:38 PM   #41
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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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Old 06-15-2013, 07:51 PM   #42
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Quote:
Originally Posted by bbqbull View Post
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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Originally Posted by HeSmellsLikeSmoke View Post
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.

So, I slice it like a Tri Tip!

Cheers!
Bill
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Old 06-15-2013, 08:05 PM   #43
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Just like a tri-tip. I hope it tastes as good as it looks! Well done.
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Old 06-15-2013, 08:07 PM   #44
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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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Old 06-15-2013, 08:15 PM   #45
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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.
You can seperate the point from the flat very very easy.
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!
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