I cooked a brisket...
It's been about 10 months since I've cooked a brisket.
I started out with a 15 lb. brisket that was aged for 30 days. When I took it out of the cryo it wasn't pretty, with a strange shaped point and some random pices that needed to be trimmed off. http://i35.photobucket.com/albums/d1...ps6d321d07.jpg http://i35.photobucket.com/albums/d1...psd746fab5.jpg The fat cap was also pretty thick in some areas... http://i35.photobucket.com/albums/d1...pse92839dd.jpg It cleaned up pretty well and I gave it a nice coating of Plowboys Bovine Bold... http://i35.photobucket.com/albums/d1...ps415e1f83.jpg I put it into the FEC-100 at 6:00am... http://i35.photobucket.com/albums/d1...psf397f8dd.jpg Once the bark was the color that I like I foiled it with some Basic Beer Mop from Smoke and Spice (for those who like to foil by internal temp, it happened to be 160)... http://i35.photobucket.com/albums/d1...psfbb18c30.jpg It probed tender a couple of hours later (the internal temp was 195 for you internal temp fans :-D). I let it rest in a cooler for a couple of hours and then sliced it for dinner. I didn't get a pic of the finished brisket but I built a mock competition box... http://i35.photobucket.com/albums/d1...psc85bd2db.jpg It was juicy and tender and had a great flavor. It may have been a hair past perfect, but I was very happy with the result. |
I like to rub a vinegar/oil blend on my fat before the seasoning. It helps the fat break down and hold the spice on.
Looks good! |
Very nice, looks tasty!
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I've played with all sorts of slathers, oils, etc. and find that I get the best flavor and bark by rubbing in advance (a couple of hours) and letting the rub rehydrate on the meat directly. |
Looks beautiful, Ron! :hungry:
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Nice looking Brisky Ron! That thing sure was ugly out of the cryo.....
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Wow, gotta say you turned a turd into a snickers bar there. Well done, love the bark!
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Looks great, nice work Ron.
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I'm letting mine rest as I type. Wanted to try out a couple things. It will make for dinner plates for the week. Brisket has gotten crazy expensive here.
That looks great Ron! I'd hit it! Bob |
Where is the Pickle?
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Sure looks like it turned out well Ron.
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Looks good Ron, i need to do another one myself.
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Way to make that come back Captain Ron. Nice cook
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Ron you just convinced me to do one too.... :becky: That looks awesome!
Cheers |
Ten months? To the Penalty Box wi' ya!
Drop that brisky off if you pass by, eh? Beauty! |
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