Bperkins01
Full Fledged Farker
- Joined
- Sep 7, 2013
- Location
- Mass
All,
After many tries (ok - less than 10 briskets) I finally have one that I'm proud of.. I think I'm getting it..
Over the past few months I got lucky and had the opportunity to have truly great brisket at Franklin's and Smoque in Chicago.. Finally something to aspire to. (say what you want about the wait and hype at Franklin's - best I've ever had. They work hard at consistency - you can tell)
This cook started with a 15Lb brisket from Restaurant Depot. It was their Certified Angus Choice.. I picked through them all and found one with pretty good marbling in the flat... I actually felt like I new what I was looking for!
Fast forward.. it spent 9 hours at ~275.
For anyone else that is looking for that sound bite that makes sense to them.... I watched the brisket temps with a probe, but also watched it..
You can see the fat rendering out.. little bubbles on the surface basting, squirting and sizzling away.. It reminds me of frying...
That said - it is how I tell things are going well.. Just as they started to subside.. I thought I'm either done or very close to it.. The guys who are really good can tell when they are done by feeling them... So I picked it up and gave it a jiggle.. It still felt a little "rubbery" like there was more rendering to go... So I let it sizzle away a while longer...
I tried again in 20 minutes, jiggled, probed and decided to call it done. Really I was trying to get the "feel" everyone talks about..
The result.. Best brisket (by a lot) that I've ever made..
A slice from the point and view of the flat.
A couple year+ ago - on a visit through Napa Valley - this bottle was earmarked for the first "Perfect Brisket".. It tastes great - but not as good as the BBQ.
A good day!
After many tries (ok - less than 10 briskets) I finally have one that I'm proud of.. I think I'm getting it..
Over the past few months I got lucky and had the opportunity to have truly great brisket at Franklin's and Smoque in Chicago.. Finally something to aspire to. (say what you want about the wait and hype at Franklin's - best I've ever had. They work hard at consistency - you can tell)
This cook started with a 15Lb brisket from Restaurant Depot. It was their Certified Angus Choice.. I picked through them all and found one with pretty good marbling in the flat... I actually felt like I new what I was looking for!
Fast forward.. it spent 9 hours at ~275.
For anyone else that is looking for that sound bite that makes sense to them.... I watched the brisket temps with a probe, but also watched it..
You can see the fat rendering out.. little bubbles on the surface basting, squirting and sizzling away.. It reminds me of frying...
That said - it is how I tell things are going well.. Just as they started to subside.. I thought I'm either done or very close to it.. The guys who are really good can tell when they are done by feeling them... So I picked it up and gave it a jiggle.. It still felt a little "rubbery" like there was more rendering to go... So I let it sizzle away a while longer...
I tried again in 20 minutes, jiggled, probed and decided to call it done. Really I was trying to get the "feel" everyone talks about..
The result.. Best brisket (by a lot) that I've ever made..
A slice from the point and view of the flat.
A couple year+ ago - on a visit through Napa Valley - this bottle was earmarked for the first "Perfect Brisket".. It tastes great - but not as good as the BBQ.
A good day!
