rikun
Full Fledged Farker
- Joined
- Jan 11, 2012
- Location
- Tampere...
Hi there,
Got my hands on a Creekstone brisket. Never seen them before here in Finland.
Quality stuff, the point is way bigger on these as the flat, whereas Australian brisket seems to be the other way around.
This one was a choice, around 8.8 pounds after trimming. For a change I did it low & slow without wrapping.
Took around 12 hours @ 250F. I didn't probe it until the 12 hour mark,
and I pulled it in a hurry since it probed way too smooth according to my experience.
I was actually expecting pulled beef by the probe feel.
It was pretty stiff and looked pretty dry also when I pulled it. I reasoned it had stiffened back up from cooking too long.
After slicing I wasn't sure anymore if I even overcooked it. Slices held up nicely, but it pulled in "chunks" without accordion effect.
And slices were (somewhat) dry. But on the other hand, it had a bit of resistance as you can see from the video.
Point was really good and silky smooth, that would also suggest overcooking to me. Usually points take longer for me.
Taste was pretty nice, I was even surprised it didn't taste too smoky.
What do you say?
[ame]https://youtu.be/2FTPFS-Yba8[/ame]
[ame]https://youtu.be/g6bB2zqNUkQ[/ame]
Got my hands on a Creekstone brisket. Never seen them before here in Finland.
Quality stuff, the point is way bigger on these as the flat, whereas Australian brisket seems to be the other way around.
This one was a choice, around 8.8 pounds after trimming. For a change I did it low & slow without wrapping.
Took around 12 hours @ 250F. I didn't probe it until the 12 hour mark,
and I pulled it in a hurry since it probed way too smooth according to my experience.
I was actually expecting pulled beef by the probe feel.
It was pretty stiff and looked pretty dry also when I pulled it. I reasoned it had stiffened back up from cooking too long.
After slicing I wasn't sure anymore if I even overcooked it. Slices held up nicely, but it pulled in "chunks" without accordion effect.
And slices were (somewhat) dry. But on the other hand, it had a bit of resistance as you can see from the video.
Point was really good and silky smooth, that would also suggest overcooking to me. Usually points take longer for me.
Taste was pretty nice, I was even surprised it didn't taste too smoky.
What do you say?
[ame]https://youtu.be/2FTPFS-Yba8[/ame]
[ame]https://youtu.be/g6bB2zqNUkQ[/ame]