Yesterday's Brisket and Wood Pron

Corky · Aug 17, 2017

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.

Point and flat separated for rest.

Point sliced. It tasted good. This one is for a friend so I just had a bit.

Cypress Wood project:

Czarbecue · Aug 17, 2017

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 · Aug 17, 2017

Awesome looking brisket.

SmittyJonz · Aug 17, 2017

:thumb:

blazinfire · Aug 17, 2017

That brisket looks great! I love Oakridge beef and pork comp!

Czarbecue said:
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 · Aug 17, 2017

Czarbecue said:
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 · Aug 17, 2017

blazinfire said:
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 · Aug 18, 2017

Corky said:
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 · Aug 18, 2017

That brisky doesn't look scary to me. It looks absolutely delicious.:thumb:

RJ_Make · Aug 18, 2017

Wow that brisket sure looks pretty.

ncmoose · Aug 18, 2017

The internet killed woods pr0n:sad:

BillN · Aug 18, 2017

Nice work.

Yesterday's Brisket and Wood Pron

Corky

is one Smokin' Farker

Czarbecue

Babbling Farker

jsperk

Babbling Farker

SmittyJonz

somebody shut me the fark up.

blazinfire

Babbling Farker

Corky

is one Smokin' Farker

Corky

is one Smokin' Farker

Titch

somebody shut me the fark up.

cheez59

Quintessential Chatty Farker

RJ_Make

Knows what a fatty is.

ncmoose

is one Smokin' Farker

BillN

somebody shut me the fark up.

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