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NYC ‘Que
06-02-2018, 06:54 PM
After last weekend’s brisket disaster, I was back at it again today. Once again hot and fast, 275 for 10 hours. Much better than last weeks but only a respectable brisket by my standards. Certainly not my best. Maybe I’ll go back to low and slow for brisket. https://uploads.tapatalk-cdn.com/20180602/aae96c7db737513c9b4fc10382c5a365.jpghttps://uploads.tapatalk-cdn.com/20180602/08af0df0e5dcf77dcbeaeb57470602cb.jpghttps://uploads.tapatalk-cdn.com/20180602/bd42a907537b603a49bd6d496ebdfaa0.jpghttps://uploads.tapatalk-cdn.com/20180602/2b5e74dec3e0e6332a7905e668cb1150.jpg


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Clay-b-que
06-02-2018, 06:56 PM
Looks okay to me! Can’t wait to see you do better than that! I might eat my iPad.

aks801
06-02-2018, 06:58 PM
Yeah, looks good. I bet it was undercooked.

NYC ‘Que
06-02-2018, 07:36 PM
Yeah, looks good. I bet it was undercooked.



The flat was fairly thin, so the end was pretty dry. As I sliced closer to the point it got better. The point was money. A problem I’m having is probing for tenderness in the flat while wrapped in paper. When I pulled it off the cooker the whole thing wobbled nicely so I thought I nailed it. Brisket is a fickle thing, at least for me.
Maybe next time out instead of wrapping in paper I’ll put the packer in a pan and cover with foil. That way it’s easier to probe the flat for tenderness.


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ronbrad62
06-02-2018, 08:07 PM
Happy to see you back on. That is one fine looking cook. If you keep improving like that, watch out Aaron Franklin.

NYC ‘Que
06-02-2018, 08:12 PM
Happy to see you back on. That is one fine looking cook. If you keep improving like that, watch out Aaron Franklin.



🤣🤣


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ElQueTraz
06-02-2018, 08:15 PM
I'd take a plate now!

pjtexas1
06-02-2018, 08:21 PM
I cut a slit in the paper to probe easier.

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Hoss
06-02-2018, 09:38 PM
It looks Tastee to me.I would never bash hot n fast but there is a reason that low n slow has been around a few centuries.

AKMIMNAK
06-02-2018, 10:24 PM
Speaking of horse brisket........[I mean, I'd try it. Wouldn't you???]

BillN
06-03-2018, 01:37 PM
Looks good from my perspective. I agree with you in that do what works for you and if that is low and slow stick with low and slow.

hurricanedavid
06-03-2018, 03:46 PM
Looks pretty good from here....:thumb:

WareZdaBeef
06-03-2018, 04:01 PM
Never had horse brisket before. I assume its a lot leaner then beef brisket.

Burnt at Both Endz
06-03-2018, 06:45 PM
Never had horse brisket before. I assume its a lot leaner then beef brisket.

It's close to mule brisket if smoked correctly....:sick:

Czarbecue
06-03-2018, 08:27 PM
How long did you hold it? I did a 12 hour hold once and the flat was pure tenderness. My first 24 hour brisket.

WareZdaBeef
06-03-2018, 08:53 PM
It's close to mule brisket if smoked correctly....:sick:

Interesting. Never had Mule brisket. Is it similar to Zebra brisket?

pjtexas1
06-03-2018, 09:10 PM
Interesting. Never had Mule brisket. Is it similar to Zebra brisket?Can't believe nobody mentioned unicorn brisket...

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WareZdaBeef
06-03-2018, 09:15 PM
Can't believe nobody mentioned unicorn brisket...

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Unicorn brisket would put Aaron Franklin out of business.

ShadowDriver
06-03-2018, 09:35 PM
Way to get back after it!

'Fraid I wimped out and went the way of the beef shorty.

pjtexas1
06-03-2018, 09:42 PM
Way to get back after it!

'Fraid I wimped out and went the way of the beef shorty.If that's how it works then I'm a wimp more often than I realized.

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LordRiffenstein
06-04-2018, 06:21 AM
That looks good, def better than most of my attempts.
My best have always been low n slow start, wrap in butcher paper and turn up the heat to 300. 4 hour rest when done.

NYC ‘Que
06-04-2018, 07:59 PM
How long did you hold it? I did a 12 hour hold once and the flat was pure tenderness. My first 24 hour brisket.



About 3 hours


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JEStucker
06-04-2018, 08:04 PM
I get nervous every time I prep a brisket... and I know I shouldn't... no one ever complains, and I'm my harshest critic, but it can be an expensive chunk of meat to get dialed in.
I miss the days of getting the Memorial Day, 4th of July, and Labor Day fliers with whole cryovac briskets for $.79-$.99 per pound... a couple of buddies and used to buy out our limits at stores across town filling our freezers...