PDA

View Full Version : Yesterday's Brisket and Wood Pron


Corky
08-17-2017, 04:15 PM
Did a Walmart discounted Select with a scary thin flat. Oakridge Competition Beef and Pork Rub with Butchers Prime Dust injection. I use that for the mop adding Worcestershire and Apple Juice. Hickory splits in the offset.

As I cook my shop is about fifteen feet away so I got going on a patio bench project for my wife. Nice to work while smelling the pit in action.

https://uploads.tapatalk-cdn.com/20170817/4ea07d5918eddea8e7c662b92cd2d837.jpg

https://uploads.tapatalk-cdn.com/20170817/d532acee2749a55269ea236fb8ba5a37.jpg

Point and flat separated for rest.
https://uploads.tapatalk-cdn.com/20170817/2de2d44c10044a62e39404c71d69b0c2.jpg

Point sliced. It tasted good. This one is for a friend so I just had a bit.
https://uploads.tapatalk-cdn.com/20170817/fc0029e31176033f9b0ffea9028f9bec.jpg
https://uploads.tapatalk-cdn.com/20170817/09a2100f136ea4f71b832992309a1d29.jpg

Cypress Wood project:

https://uploads.tapatalk-cdn.com/20170817/663cb97bbfe376be6f3cb899f1f64e16.jpg
https://uploads.tapatalk-cdn.com/20170817/4761544f32f36b8b4b4737cbd15731e2.jpg
https://uploads.tapatalk-cdn.com/20170817/6719a0f05a60f016c672a2d2633390c0.jpg

Czarbecue
08-17-2017, 06:20 PM
Nice job separating the point and flat via the fat layer! I see too many people just chop right down the middle and defend themselves on it too.

jsperk
08-17-2017, 06:23 PM
Awesome looking brisket.

SmittyJonz
08-17-2017, 06:27 PM
:thumb:

blazinfire
08-17-2017, 06:48 PM
That brisket looks great! I love Oakridge beef and pork comp!

Nice job separating the point and flat via the fat layer! I see too many people just chop right down the middle and defend themselves on it too.

I also am one of those who separate the point and flat by the fat layer. I thought that's how everybody did it. Until I seen people cutting it down the middle. I don't like the point and flat cut together as the grain is cut differently.

Corky
08-17-2017, 07:45 PM
Nice job separating the point and flat via the fat layer! I see too many people just chop right down the middle and defend themselves on it too.



Yeah. I like to split it about an hour before taking it off so the newly revealed part can pick up a bit of bark.

Corky
08-17-2017, 07:46 PM
That brisket looks great! I love Oakridge beef and pork comp!



I also am one of those who separate the point and flat by the fat layer. I thought that's how everybody did it. Until I seen people cutting it down the middle. I don't like the point and flat cut together as the grain is cut differently.



I usually use Black Ops but was out. I use the Comp for ribs. Love it on those, as well as butts.

Titch
08-17-2017, 11:30 PM
Yeah. I like to split it about an hour before taking it off so the newly revealed part can pick up a bit of bark.

Nice Cook and Handyman skills.
Thanks for the Hint on separation mates:thumb:

cheez59
08-18-2017, 05:29 AM
That brisky doesn't look scary to me. It looks absolutely delicious.:thumb:

RJ_Make
08-18-2017, 05:50 AM
Wow that brisket sure looks pretty.

ncmoose
08-18-2017, 07:14 AM
The internet killed woods pr0n:sad:

BillN
08-18-2017, 12:35 PM
Nice work.