As I alluded to on another thread. I have had this choice brisket in my freezer for a while. Just waiting for the right moment/amount of people. Had a bunch of people come over yesterday for my birthday. Some of my good friends I haven't seen since I was in the hospital earlier this year and not all with it. So to be coherent and among my friends and family was a real special day.
ANYWAY, on to more import things...BRISKET! I kept this about as simple and central texas traditional as possible. I seasoned with 2:1 pepper/salt. I trimmed rather aggressively because I wanted it to look pretty but more importantly I wanted to grind the trimmings for burgers
Got my smoker going around 225. Took a while to get up to temp (my fault) but when I did just rock solid. Blues Hog briquettes and Post Oak chunks. I used my new fireboard setup and I was very pleased with it. Fat side UP for this one.
4 hour check. Any pooled juices I tipped over.
Internal temp about 180. I felt it and it had good bark. Off to foil boat wrap!
Got to internal temp of 200. EDIT: I did probe it for tenderness, just happened to be 200ish In to the turkey roaster for the next day
After a 20 hour rest in the roaster, the final product. There was some confusion between my beautiful wife and I when resting. Lets just say next time I am just going to use the fireboard to monitor the meat and ambient temp in there to avoid any confusion. I gotta say the bark was on point!
The rest is the obligatory "money shots". I don't do brisket often, and I was tipsy and in a good mood, so I did it
Everything turned out great. I heated up some of the homemade sausage and made some BBQ baked beans too. All gone. As in ZERO leftovers. I am my harshest critic and mentioned that I thought it was a tad dry and everyone called me crazy; so I will take their word for it. Maybe I was expecting youtube Niagara Falls of fat flowing out of the thing. I'd probably do some things different, but it exceeded my expectations. I would really like to try prime next time.
Anyway thanks for looking!!!
ANYWAY, on to more import things...BRISKET! I kept this about as simple and central texas traditional as possible. I seasoned with 2:1 pepper/salt. I trimmed rather aggressively because I wanted it to look pretty but more importantly I wanted to grind the trimmings for burgers
Got my smoker going around 225. Took a while to get up to temp (my fault) but when I did just rock solid. Blues Hog briquettes and Post Oak chunks. I used my new fireboard setup and I was very pleased with it. Fat side UP for this one.
4 hour check. Any pooled juices I tipped over.
Internal temp about 180. I felt it and it had good bark. Off to foil boat wrap!
Got to internal temp of 200. EDIT: I did probe it for tenderness, just happened to be 200ish In to the turkey roaster for the next day
After a 20 hour rest in the roaster, the final product. There was some confusion between my beautiful wife and I when resting. Lets just say next time I am just going to use the fireboard to monitor the meat and ambient temp in there to avoid any confusion. I gotta say the bark was on point!
The rest is the obligatory "money shots". I don't do brisket often, and I was tipsy and in a good mood, so I did it
Everything turned out great. I heated up some of the homemade sausage and made some BBQ baked beans too. All gone. As in ZERO leftovers. I am my harshest critic and mentioned that I thought it was a tad dry and everyone called me crazy; so I will take their word for it. Maybe I was expecting youtube Niagara Falls of fat flowing out of the thing. I'd probably do some things different, but it exceeded my expectations. I would really like to try prime next time.
Anyway thanks for looking!!!
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