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ssv3
03-20-2017, 12:15 AM
16Adams started a thread on briskets Friday that I clicked on latter part of the work day which got me thinking that it had been a while. Thank you sir!!

Quick detour on the way home and I picked up this baby for Sunday. A 12+ prime packer

http://i.imgur.com/KTr38M5h.jpg

Nice and floppy

http://i.imgur.com/eQAmtANh.jpg

Trimmed, S&P-ed

http://i.imgur.com/nTsAdJ1h.jpg

http://i.imgur.com/kP5UXsLh.jpg

Kamado hadn't had a workout in a while plus I needed sleep. It went on 2:30am at 250*.

http://i.imgur.com/nqX6DUYh.jpg

Pulled at 12:30pm after 10 hours no wrap. Vented for 5 mins, wrapped in double HD foil, towel and into the cooler for rest.

After 5 hours of rest I finally sliced it (company took a while to get here)

http://i.imgur.com/4XQ7sVmh.jpg

Dripping wet :biggrin1:

http://i.imgur.com/cKEp8lPh.jpg

Check

http://i.imgur.com/rZHdWIph.jpg

Lean

http://i.imgur.com/T1GlaPrh.jpg

Fatty

http://i.imgur.com/Wtsx39th.jpg

I rewarded myself for a job well done

http://i.imgur.com/IuH2hGGh.jpg

Thanks for looking!!

offshore_SoLA
03-20-2017, 01:04 AM
nice post, but why slice it all beforehand?

ssv3
03-20-2017, 01:33 AM
nice post, but why slice it all beforehand?

Thanks! 8 people plus nextdoor neighbors. About right and extras go with folks​ since I don't really like leftovers.

offshore_SoLA
03-20-2017, 03:14 AM
Thanks! 8 people plus nextdoor neighbors. About right and extras go with folks​ since I don't really like leftovers.

ahh gotcha.

leftover brisket is excellent ... chop it up and freeze it - save it for some beans and/or omelets.

great cook!

16Adams
03-20-2017, 03:33 AM
That looks fantastic- and inspirational. I need to cook a brisket. Nice floppy great color Brisket selected

cheez59
03-20-2017, 04:08 AM
You nailed that one sir. Seriously yummy looking beef right there.

SDAR
03-20-2017, 06:54 AM
Nice!

KevinJ
03-20-2017, 06:55 AM
Looks delicious Sako.

Big George's BBQ
03-20-2017, 07:47 AM
Very nice I like your choice in cigars too

Norm
03-20-2017, 07:51 AM
Ummm brisket!

Big-Joe
03-20-2017, 11:18 AM
That looks great Sako, I especially like the coarse grind and amount of pepper on that brisky!

gtr
03-20-2017, 11:45 AM
Now that's how to spend a Sunday! I have one of those Costco primes that's about to come out of the freezer. Looks great Sako!

Are you rendering tallow from the trimmed fat?

guptaknows
03-20-2017, 01:30 PM
Dang! Nice cook sir. Great looking bark and the shot of that slice of the point looks ridiculously good. Looks like you farking nailed that thing.

fwdiii
03-20-2017, 01:37 PM
Oh man.....that's some delicious looking brisket!!! Nice job!

THoey1963
03-20-2017, 02:02 PM
Looks great Sako! I have to do up 4 briskets next weekend. I'll be happy if they all come out like that...

ssv3
03-20-2017, 02:17 PM
ahh gotcha.

leftover brisket is excellent ... chop it up and freeze it - save it for some beans and/or omelets.

great cook!

I hear ya. I guess I should've said I don't want to keep leftovers as opposed to I don't like leftovers.

ssv3
03-20-2017, 02:37 PM
Thanks guys! I have to say it's a huge plus when you start with the right brisket. This was an excellent piece of beef.

That looks great Sako, I especially like the coarse grind and amount of pepper on that brisky!

Thanks Joe! I never cook one thing the same way with the exception of brisket. I like my briskets the same way, with a heavy coat of s&p and nothing else. Exactly the bark I like using s&p plus smoke and the meat just shines through. Nothing more to improve IMHO.

Now that's how to spend a Sunday! I have one of those Costco primes that's about to come out of the freezer. Looks great Sako!

Are you rendering tallow from the trimmed fat?

Thanks Greg! It had been a while and a brisket was in order. I haven't gotten around to rendering the beef fat but I do have a bunch in the freezer that I vacuum packed. I'm going to see if I can do that this weekend.

Springram
03-20-2017, 03:39 PM
I always go with prime when doing briskets. I just feel for the amount of effort and time involved, might as well start off with the best meat. Like many brisket guys, I enjoy the point more than the flat so I sometimes freeze the leftover flat and then use it for chili or chopped beef later.

Nice cook, Sako.

dannypat21
03-20-2017, 03:42 PM
Brisket looks great! I'm with you on the S&P on a brisket.

ssv3
03-20-2017, 03:56 PM
I always go with prime when doing briskets. I just feel for the amount of effort and time involved, might as well start off with the best meat. Like many brisket guys, I enjoy the point more than the flat so I sometimes freeze the leftover flat and then use it for chili or chopped beef later.

Nice cook, Sako.

Wholeheartedly agree John. Even more so when the difference in price is with about $0.20/lb if that. Point is definitely the business in brisket. I used to make burnt ends quite often which I still like but I just slice and serve now.

ssv3
03-20-2017, 04:00 PM
Brisket looks great! I'm with you on the S&P on a brisket.

Thank you! It's funny because on so many occasions people grill me because they don't believe it when I say I just used s&p. They think I'm holding something back. Lol

ronbrad62
03-20-2017, 04:57 PM
Great looking brisket, and I also like your choice in cigars. I need to do a little smoking of both types myself. Thanks for inspiring me:-D

pjtexas1
03-20-2017, 10:35 PM
I love it when you can see it starting to separate and it just barely stays together. :thumb:

cowgirl
03-20-2017, 11:48 PM
Another beautiful cook Neighbor! That brisket looks to die for. :mrgreen:
I imagine the cigar was outstanding too.. I'm not a cigar smoker, but I've used them to light fireworks on the 4th. :oops: :grin:

Just BS
03-21-2017, 12:11 AM
Wholeheartedly agree John. Even more so when the difference in price is with about $0.20/lb if that. Point is definitely the business in brisket. I used to make burnt ends quite often which I still like but I just slice and serve now.

I was gonna ask you about that. I have sliced the point when a serving brisket to lots of people...and it is pretty good. But I still love me some burnt ends. Unfortunately, by the time they're done I am usually so full from the sliced flat that I don't get to 'em until the next day. That is where the rendered down fat comes in.

ssv3
03-21-2017, 12:12 AM
Another beautiful cook Neighbor! That brisket looks to die for. :mrgreen:
I imagine the cigar was outstanding too.. I'm not a cigar smoker, but I've used them to light fireworks on the 4th. :oops: :grin:

Lol. Thanks Neighbor! You weren't home so shared it with the neighbors on the other side. :grin:

Hopefully the cigars weren't Cubans. :biggrin1:

ssv3
03-21-2017, 12:16 AM
I was gonna ask you about that. I have sliced the point when a serving brisket to lots of people...and it is pretty good. But I still love me some burnt ends. Unfortunately, by the time they're done I am usually so full from the sliced flat that I don't get to 'em until the next day. That is where the rendered down fat comes in.

Yep! Smaller crowd burnt ends but with bigger crowds which has been the case lately it's sliced. I'm about full from the smell all day and the bits and pieces I eat up during slicing. :mrgreen:

Smoke Dawg
03-21-2017, 07:50 AM
Prime cook there Neighbor!:hail:

My schedule has been twisted as of late but I need to take some time to enjoy some good food, drink, and cigar! I think I see a tiny little light way down there :clap2:

chargrill2369
03-24-2017, 07:55 PM
Looks great. I am new and going to do a brisket soon. After you let it sit for five hours do you heat it up again or see it cool?

ssv3
03-24-2017, 08:23 PM
Looks great. I am new and going to do a brisket soon. After you let it sit for five hours do you heat it up again or see it cool?

Thanks!!

No need to reheat. When I took it out to slice, it was still burning my fingers. Just make sure it doesn't dip below 140 IT during resting (for safety). You can leave a probe in during the rest to monitor temps if you're unsure. If you're resting only for a couple hours you def won't dip below but on longer rests it's possible. Mine was right at 140 when I sliced.

After I took it off the cooker, I let if vent for 5 mins or so to stop the cooking and avoid more carryover temps than I want. Next I double wrapped in HD foil to avoid leaks. After the foil I wrapped it in a beach towel and into the cooler that was pre warming under the sun at 80* ambient temps. If it's cold you can pre warms the cooler using warm water. Then I put it in the cooler and closed the lid. Stayed there for 5+ hours.

PS throw in more towels on top as insulation if it's too cold.

ssv3
03-24-2017, 08:28 PM
Prime cook there Neighbor!:hail:

My schedule has been twisted as of late but I need to take some time to enjoy some good food, drink, and cigar! I think I see a tiny little light way down there :clap2:


Thanks Neighbor! I'm barely starting to get a break so I know where you're coming from. :thumb: