dwfisk
Quintessential Chatty Farker
So I'm firing up the pit last Sunday to do Easter turkey and my son asked me to cook a brisket because he had a pot luck dinner with his graduating large animal vet class at UF. Not one to question, I said sure trimmed & seasoned one up and threw in on? About mid-cook Sunday afternoon he informs me the pot luck is on the following Friday! I can't take it out and uncook it, so I finish the cook, let it cool a little then wrap it in plastic wrap (I mean really wrap it) and put it in my shop/BBQ fridge a 35* for a WEEK! Took it out of the fridge this morning at 8:30 AM, put it in a 225* convection oven on a rack in a tightly covered aluminum pan with about 1/4 inch of apple juice under the rack. Did same St Louis rib trim in a separate pan the same way. Warmed them until 11:30 put them into a cooler and delivered to the UF Vet School at 12:00 noon for lunch. Wife and I ran away to have a nice lunch together with a friend and I disclaimed any responsibility for the outcome.
Well, the report from my son was "the point was moist & juicy, the flat a little dry, but everybody said best brisket they ever had". My initial though was these folks have had to eat some really chitty brisket. But then we had the leftovers for dinner sandwiches and I've gotta say "not bad", not great but not bad!
The way I'm lookin at it: cheated death again! And, I'm wondering what it tasted like when it first cam out of the cooker???
Well, the report from my son was "the point was moist & juicy, the flat a little dry, but everybody said best brisket they ever had". My initial though was these folks have had to eat some really chitty brisket. But then we had the leftovers for dinner sandwiches and I've gotta say "not bad", not great but not bad!
The way I'm lookin at it: cheated death again! And, I'm wondering what it tasted like when it first cam out of the cooker???