DirtyDirty00
is one Smokin' Farker
Saturday night i made a brisket. I was unsure if it was done so i posted and got many responses. I left it on the bbq for a while longer. I let the BBQ rise up a little higher to about 300. (was doing a hot brisket at around 275).
The temp in the brisket went up to around 195-200. I took it out and tented it for a while. I separated the point and flat and i sliced up the flat.
Turns out that it ended up being overdone. I dont think it was done when i originally thought it was, but when i saw it at like 190-195 i let it go another 15-20 min which i probably shouldnt have. the meat def got more tender as the probe slide almost completely through the brisket with no resistance at all.
it was hard to slice up as it broke apart easily. the edges on the bottom were a bit hard to cut through as they were very barky. this made it a little harder to slice, so i had to do thicker slices to prevent it from coming apart. it was also dry.
i sliced it up and dipped some slices into the drippings. this made them very yummy and moist again.
all in all this was my best brisket yet. very tender although dry. i would say that through the briskets ive cooked, then doing the night train experiment, and now this brisket, i feel that im starting to get a feel for what im looking for when i probe. i feel half comfortable now cooking these things, as before this cook i was still feeling in the dark.
BURNT ENDS
the burnt ends i cubed up, and i covered em in some more of the paste rub that i use (bob gibson bare naked brisket recipe) except i replaced the mustard with molasses so it would caramelize faster. as you can see, i left them in for an hour and a half. put some wood in and never reloaded. when i took em out they were completely covered in bark on all sides. they were very good, although a little chewy, so maybe next time i wont put them back on as long.
thanks everyone for the help!
heres some pics....
The temp in the brisket went up to around 195-200. I took it out and tented it for a while. I separated the point and flat and i sliced up the flat.
Turns out that it ended up being overdone. I dont think it was done when i originally thought it was, but when i saw it at like 190-195 i let it go another 15-20 min which i probably shouldnt have. the meat def got more tender as the probe slide almost completely through the brisket with no resistance at all.
it was hard to slice up as it broke apart easily. the edges on the bottom were a bit hard to cut through as they were very barky. this made it a little harder to slice, so i had to do thicker slices to prevent it from coming apart. it was also dry.
i sliced it up and dipped some slices into the drippings. this made them very yummy and moist again.
all in all this was my best brisket yet. very tender although dry. i would say that through the briskets ive cooked, then doing the night train experiment, and now this brisket, i feel that im starting to get a feel for what im looking for when i probe. i feel half comfortable now cooking these things, as before this cook i was still feeling in the dark.
BURNT ENDS
the burnt ends i cubed up, and i covered em in some more of the paste rub that i use (bob gibson bare naked brisket recipe) except i replaced the mustard with molasses so it would caramelize faster. as you can see, i left them in for an hour and a half. put some wood in and never reloaded. when i took em out they were completely covered in bark on all sides. they were very good, although a little chewy, so maybe next time i wont put them back on as long.
thanks everyone for the help!
heres some pics....
