Gadragonfly
02-27-2012, 02:43 PM
Well, I'd planned my brisket to coincide with the NASCAR race and we enjoyed it even if we didn't get to watch the race as we ate. We'll have leftovers tonight while we watch the rescheduled race. Everything went really well with my first Egg brisket. Meat went on the Egg at 11 pm Saturday night and flat hit 190 around 11 am. I decided I wouldn't foil and while it istn't the prettiest piece of brisket I've ever seen it would have passed the judges' test for tenderness and the taste was very good (although not a 9):
Immediately off the Egg before separating point
http://i952.photobucket.com/albums/ae10/gadragonfly/OfftheEgg.jpg
Sliced:
http://i952.photobucket.com/albums/ae10/gadragonfly/Sliced.jpg
The "bend test":
http://i952.photobucket.com/albums/ae10/gadragonfly/singleslice.jpg
Burnt ends before being burnt:
http://i952.photobucket.com/albums/ae10/gadragonfly/burntends.jpg
Burnt ends probably a little too burnt but I like the way they taste:
http://i952.photobucket.com/albums/ae10/gadragonfly/finalburntends.jpg
Thanks for your encouragement on Saturday and for taking the time to look today.
Julie
Immediately off the Egg before separating point
http://i952.photobucket.com/albums/ae10/gadragonfly/OfftheEgg.jpg
Sliced:
http://i952.photobucket.com/albums/ae10/gadragonfly/Sliced.jpg
The "bend test":
http://i952.photobucket.com/albums/ae10/gadragonfly/singleslice.jpg
Burnt ends before being burnt:
http://i952.photobucket.com/albums/ae10/gadragonfly/burntends.jpg
Burnt ends probably a little too burnt but I like the way they taste:
http://i952.photobucket.com/albums/ae10/gadragonfly/finalburntends.jpg
Thanks for your encouragement on Saturday and for taking the time to look today.
Julie