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cazzy
05-18-2013, 09:54 PM
Wanted to make another brisket, so I picked up a tiny 9lb brisket. So cute when they're this small! :P

http://i4.photobucket.com/albums/y112/caz1604/IMG_3848_zpsc671a01d.jpg

I seasoned this lil guy with 50/50 Kosher Salt and 16 mesh black pepper...and used oak for smoke.

http://i4.photobucket.com/albums/y112/caz1604/IMG_3849_zps06487aa1.jpg

http://i4.photobucket.com/albums/y112/caz1604/IMG_3850_zps140c62a6.jpg

At 9 hours...looks so tiny on the large! lol

http://i4.photobucket.com/albums/y112/caz1604/IMG_3851_zps91331e93.jpg

http://i4.photobucket.com/albums/y112/caz1604/IMG_3852_zps8fefb1de.jpg

This brisket has sealed the deal, i'm no longer going to cook 225 grid...going to go 260 on all my briskets from here on out. The flat was trailing the finished point by about 10 degrees and was tough. So, I decided to separate the point and I wrapped the flat and threw it back on till it was fork tender. The only thing I can think is that the temp was too low...the point took 17 hours and the flat took 18 hours. So darn odd, around the same temp i've done all but one of my briskets and I usually buy 13-15lb packers. The brisket was very floppy and had a nice thick flat which is also no different than how I select all my packers.

Before I pulled the flat and threw it back on!

http://i4.photobucket.com/albums/y112/caz1604/e1f4d094-3c2e-44f3-a88a-1fb5967633a2_zpsd3217520.jpg

None the less, the flavor was spot on and was a pretty good lil brisket! :)

http://i4.photobucket.com/albums/y112/caz1604/9a8f1bc7-f47f-414f-bc98-012deedeecd6_zps7c777e99.jpg

Served with beans and esquites.

http://i4.photobucket.com/albums/y112/caz1604/20c56d39-6d8f-424f-90af-4bed8db122cc_zpsde86f5ad.jpg

J'ville Grill
05-18-2013, 10:02 PM
Looks good from here, I'd hit that.

Garrett
05-18-2013, 10:30 PM
Yes sir that looks good!

Mark Warren
05-18-2013, 10:32 PM
Nice!

marubozo
05-18-2013, 10:34 PM
I shouldn't visit this site so late at night. Now I'm craving brisket. Thanks a lot!

b182evrclear
05-18-2013, 10:58 PM
Those slices look awesome! Well done.

Johnny_Crunch
05-18-2013, 11:00 PM
Nice pr0n!

Sunra
05-18-2013, 11:25 PM
Looks great. :thumb:

Smoothsmoke
05-18-2013, 11:35 PM
Well done, nice cam work too.

Mrdeville
05-18-2013, 11:43 PM
That looks good!!

BobM
05-19-2013, 09:02 AM
That looks really good! :hungry:

FormulatedFire
05-19-2013, 09:10 AM
Me want brisket right meow! Looks great!

DerHusker
05-19-2013, 09:14 AM
Good looking meal :clap:

code3rrt
05-19-2013, 09:17 AM
Beautiful plate, looks A-1 from here!

KC

cazzy
05-19-2013, 10:09 AM
Thanks for the compliments guys! I know it doesn't really matter, but pretty excited about my smoke ring. Definitely the best I've gotten to date. :mrgreen:

Dirtbuddy
05-19-2013, 10:39 AM
Stellar looking brisky!

cowgirl
05-19-2013, 11:02 AM
Great looking brisket! Your whole feast looks delicious. :thumb:

R2Egg2Q
05-19-2013, 12:09 PM
Looks great Cazzy! I'd like a plate of the point please. :hungry:

cazzy
05-19-2013, 12:12 PM
Looks great Cazzy! I'd like a plate of the point please. :hungry:

Thanks boss! I'll mail it to you lol

ajstrider
05-19-2013, 12:16 PM
Brisket is one of the best bbqed meats out when it gets done properly. Only thing I do that I like better is prime rib roasts.

cazzy
05-19-2013, 01:13 PM
Got to love some BBQ leftovers!!

http://i4.photobucket.com/albums/y112/caz1604/6da9f8d0-79b8-410b-8f60-f112d6acf211_zps1a25e780.jpg (http://s4.photobucket.com/user/caz1604/media/6da9f8d0-79b8-410b-8f60-f112d6acf211_zps1a25e780.jpg.html)

JS-TX
05-19-2013, 02:08 PM
Great lookin brisket!... and leftover sammich!

Red Valley BBQ
05-19-2013, 02:24 PM
The only thing I can think is that the temp was too low...the point took 17 hours and the flat took 18 hours. So darn odd, around the same temp i've done all but one of my briskets and I usually buy 13-15lb packers.

That must have been one tough piece of meat. I cook my briskets at 225* religiously and never had one go longer than 12 hours. Even the monster 23lb wagyu I cooked in competition last summer only took 10 hours.

cazzy
05-19-2013, 02:27 PM
That must have been one tough piece of meat. I cook my briskets at 225* religiously and never had one go longer than 12 hours. Even the monster 23lb wagyu I cooked in competition last summer only took 10 hours.

It was really strange. I wasn't in a hurry so it's all good but still...I was shocked. In the end, the results where great so I have no complaints. Lol

Banjoe
05-19-2013, 05:05 PM
Beautiful work. Hope the taste matched the photos.

Mason Dixon Bowhunta
05-19-2013, 05:17 PM
Looks great :thumb: