My First Brisket with Pron

[TnBob]

Merry Christmas Everyone,

I hope all of you dreams came true today. I had a simple request from Santa this year. I wanted an edible brisket for Christmas dinner. That was plan A. Plan B was frozen pizza.

I used Raichlin's coffee-cardemom rub, no injection but it was sealed in the rub for about three days. I cooked it hot and fast. 350 degrees for a little over 4 hours. The first bite was incredible. Tender and juicy. Excellent flavor.

Attached are the results and the sides. I also baked the onion rolls for the first time. They were a nice compliment to the brisket. I am not much of a photographer so please forgive.

[Cigarbque]

Bob,

Great job. I'd hit it for sure. Merry Christmas.

[deguerre]

Excellent spread you got there!

[Harbormaster]

I'm 1300 miles from home for Christmas, jonesin' for a really good brisket.

I will live vicariously through your nice lookin brisket tonight if you don't mind.

Congratulations on your first successful brisket! It's a beautiful thing when it happens, eh?

[BBQ Grail]

It looks good, sure does.

One question: Did you trim the brisket into that perfect block shape?

[chambersuac]

Looks good!

[cdollar]

Congrats. That don't look like no first time brisket fer sure. And the sides look great.


Chuck

[Midnight Smoke]

Hello and Welcome!

[txschutte]

I assume proscuitto wrapped around the asparagus? How were the onion rolls? Care to share the know how?

[Norcoredneck]

Looks very tasty. Congrats on the cook.

[nolaman]

You've done your homework! A+ Nice job! Merry Christmas!

[deguerre]

I assume proscuitto wrapped around the asparagus? How were the onion rolls? Care to share the know how?
Yah. Me too.

[Desert Dweller]

Good job amigo!

[Kosmo's Q]

Great job on the whole dang thing! Nice looking grub, great presentation, and pictures as we'll!

[TnBob]

Thanks for the kind words everyone. I would not have attempted the brisket without the advice and encouragment of everyone here. You guys have no idea how much you have expanded my knowledge of Barbecue.

Yes, that is proscuitto wrapped around the asparagas. I sprayed them with a little olive oil then grilled them in a basket then added the proscuitto.

The carrots were grilled till tender, then covered with a lime and honey sauce.

The rolls were excellent. First time I've made this recipe. I got it from the link below.

http://www.thefreshloaf.com/node/6245/another-one-norm-onion-rolls#comment-31799

This site is to bread, what BBQ-Brethern is to Barbecue. Lots of good people there too. Next time, I will add a little of the onion and poppy mix to the dough mix to add a little more depth to the roll.

Overall, I was very pleased with the outcome. The Brisket was only trimmed of excess fat and I did separate the flat and the point before cooking. I have another packer in the freezer and 12 more days before going back to work. hehe.

Happy New Year everyone. Thanks again for the kind words.

[deguerre]

Thanks for the link neighbor!

[Jay Bird]

Hope my first brisket turns out so well. There is a Santa. Will have to explore the bread site.

[big brother smoke]

Mighty fine lookin eats!

[landarc]

Great job on the cook. That first good brisket is memorable.