Not sure why, but I cooked a brisket on Sunday

[Groundhog66]

As you can see in my sig line, I am not a fan of brisket. Before you go saying "That's because you've never had a good brisket", I have...quite a few times. The flavor is okay, but after a few bites, I'm done...it just doesn't thrill me.


So anyway, I picked up a prime packer a few weeks ago, and decided to give it a whirl. Rubbed with Black Ops, and rested for an hour or so.

https://c2.staticflickr.com/6/5521/29612105473_0c16a7fda0_b.jpg


While the packer was getting happy, I fired up the BWSPG2. The plan was to run it at 275, and the Guru held temps pretty steady. I did have a bit of an issue, but that's for another thread.

https://c2.staticflickr.com/6/5551/30156247081_3c8f57cc67_b.jpg


Just through the stall, which was pretty much nonexistent.

https://c2.staticflickr.com/6/5744/30126763672_51be663c6a_b.jpg


Here we are after about 7 hrs, probing tender at just over 200 degrees.

https://c2.staticflickr.com/6/5571/30126760722_b7ce804e15_b.jpg


Separated the flat and point, and cubed up the burnt ends. Flat got wrapped, and put into the cooler. BE's got a bit more rub, topped with a bit of Bart's Blazin' Q Spicy sauce, and back on the BWS.

https://c1.staticflickr.com/9/8608/29945144030_7b5884c6d3_b.jpg


Sliced up some flat, it had a pretty good taste & texture. Had half a slick, and was pretty much over it.

https://c1.staticflickr.com/9/8271/29612096193_9852579e44_b.jpg


The BE's were less than fantastic, not enough texture IMO. Since this was a prime cut, I think they were just too much like gelatin.

https://c2.staticflickr.com/6/5616/29612105423_c86b390162_b.jpg


So what do you make for dinner, when you really don't care for brisket? Well, we had quesadillas for dinner, while watching the Packers roll to victory out on the patio.

https://c1.staticflickr.com/9/8270/30156245501_caa1326633_b.jpg

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[Inthewoods]

Looks good from here lol.

Did you roll with the brisket for company, or just to punish yer self?

-D

[Groundhog66]

Looks good from here lol.

Did you roll with the brisket for company, or just to punish yer self?

-D

Just wanted to be cooking something, while watching football all day. glutton for punishment I guess, but never again.:biggrin1:

[hurricanedavid]

I'm with you on brisket, it just doesn't do much for me as compared to smoked pork products. I guess that's why they make Neapolitan ice cream.

[ShadowDriver]

Looks delicious, Tim!

Do you ever really NEED a reason to cook a brisket? :wink: :mrgreen:

[KevinJ]

Looks like a good cook, I'm with you on the Brisket, I only cook one or two a year and I'd much rather eat Beef Short Ribs or smoked Chuckie if I want to smoke beef. I will say Brisket Chili is pretty dang good though :wink:

[Bigr314]

Nice way to spend the day. Brisket looks pretty darn good. Nice bark.

[PatAttack]

Next time just ship it here for consumption.

I'll keep you from being punished.

[pjtexas1]

Sorry about the brisket but at least the Giants lost. :thumb:

[frognot]

As you can see in my sig line, I am not a fan of brisket.

At this point you lost me.

Kind of a shame you don't care for brisket because it looks like you did a great job on that one.

[pigville porkers]

Looks great to me, I am more of a Beef fan than pork anyday.

[BobBrisket]

This is gonna sound blasphemous when you consider I go by BobBrisket, but I can identify with your sentiments. I don't make it as much as I once did. After we have some initial slices, as is, we then end up using it for something like chili, stew, or burrito filling. Heck, some slices in those quesadillas might have given em a new liking.

I now prefer chuckroll. IMO, on another level,in terms of the beer flavor profile, way more internal marbeling, and lends itself to shredding much better if you wanted it in a shred.

I still enjoy a good brisket from time to time, but I hear ya. Give a chuckroll a try.

Bob

Still looked like a nice way to spend the day!

[Groundhog66]

This is gonna sound blasphemous when you consider I go by BobBrisket, but I can identify with your sentiments. I don't make it as much as I once did. After we have some initial slices, as is, we then end up using it for something like chili, stew, or burrito filling. Heck, some slices in those quesadillas might have given em a new liking.

I now prefer chuckroll. IMO, on another level,in terms of the beer flavor profile, way more internal marbeling, and lends itself to shredding much better if you wanted it in a shred.

I still enjoy a good brisket from time to time, but I hear ya. Give a chuckroll a try.

Bob

Still looked like a nice way to spend the day!


Bob,

I guess I wan't specific enough, but there was chopped brisket flat in the quesadilla...and it was pretty tasty, but that's a lot of trouble for quesadilla filling. :biggrin1:

Can't say that I've ever tried chuckroll, but I will certainly have a look into it.

[mikemci]

Just send it C.O.D.......my dog loves brisket ;-)

[BobBrisket]

Bob,

I guess I wan't specific enough, but there was chopped brisket flat in the quesadilla...and it was pretty tasty, but that's a lot of trouble for quesadilla filling. :biggrin1:

Can't say that I've ever tried chuckroll, but I will certainly have a look into it.

LoL. I thought the quesadillas were minus brisket. But, yes, we end up using in something else the same way.

Search for Chuckroll on the forum. BBQBubba is the guy that got me hooked on em.

Bob

[gtr]

You cook 'em, I eat 'em - problem solved. :thumb:

[martyleach]

Looks like you cooked it right. But like I say.... the only good brisket is a pastrami :)

[ShadowDriver]

Looks like you cooked it right. But like I say.... the only good brisket is a pastrami :)

I've only ever made pastrami from a pre-corned flat... but what if I corned the whole thing (or just the point :shocked:)!?

Oh, that would be terrible, and we'd be forced to eat it all just to hide the evidence! Nevermind. :tape:

[Groundhog66]

LoL. I thought the quesadillas were minus brisket. But, yes, we end up using in something else the same way.

Search for Chuckroll on the forum. BBQBubba is the guy that got me hooked on em.

Bob

Okay, I'm on a chuckroll mission, hopefully it's a cut I can get locally.

You cook 'em, I eat 'em - problem solved. :thumb:

I'll freeze the leftovers for your next visit. :wink:

Looks like you cooked it right. But like I say.... the only good brisket is a pastrami :)

You know how I feel about pastrami...:hungry:

[BobBrisket]

I get mine at SAMs. Don't know if Costco has em. If they don't have any in the case, ask for em. Way less external fat than brisket and more meat for the price. It is also my go to for PSB.

Bob

[smoke ninja]

Man i just love brisket. The fat and the beef and the pepper. Its so rich i can only eat so much at one sitting..

I like the fatty parts, if no one eats the lean i chop it fir subs and tacos.

Leftover brisket in the fridge. Quesadilla sounds good

[cheez59]

Tim, for someone who doesn't like brisket you sure did a good job cooking it. You must be like me. Even though I'm not crazy about some things I still do my best to cook it right.

I like brisket pretty well and if it was available here at the prices they pay in Texas we would eat a lot more of it.

[NickTheGreat]

I also love brisket, and would make more if I had more time.

But my wife would say that eating brisket straight up isn't the way to do it. She almost likes the leftover meat (brisket, pork, chix, etc) better than the first go round. Chili's, tacos, quesadillas, nachos, etc.

[Groundhog66]

Tim, for someone who doesn't like brisket you sure did a good job cooking it. You must be like me. Even though I'm not crazy about some things I still do my best to cook it right.

I like brisket pretty well and if it was available here at the prices they pay in Texas we would eat a lot more of it.


Thank you, I always like to challenge myself when cooking. Whether I really like the cut or not, it's just fun to cook it sometimes. I brought all the leftovers into work today, hopefully they like it.:biggrin1:

[cowgirl]

Looks great Tim!

[Groundhog66]

Looks great Tim!

Thanks, Jeanie! :wink: