daveca83
Knows what a fatty is.
I thought I would have a go at doing a brisket on my WSM. Following my pulled pork success I wanted to try something different.
Brisket is quite hard to get here in the UK, and the only one I could find was rolled. It looked like two flats stuck together, maybe someone could tell me exactly what it was I was cooking!
Anyway, at about 8 hours in total at 240ish it was probe tender mostly and between 200 and 205, but a few spots werent. I gave it another hour, but the thickest part was running at about 165. Here is where I made my mistake. Instead of thinking wow, the actual flat part feels perfect, lets take it off and use the rest as burnt ends, I left it on. I left it on for 12 hours in total. By this point the thick part was just short of 200, but the rest of the meat was not probe tender.
I let it rest for 2.5 hours, and when I went to carve it, it fell apart. Some parts provided really juicy chunks (see example) but the rest just came away in bits. It was a little dry (slightly more juicy than pulled pork), had a great taste, but it wanted to split at the grain. It wasn't what I was hoping for. I was a bit annoyed with myself, but went into preservation mode, I had spent money on this meat and was going to make it delicious!
I am using part of it to make a batch of chilli, coated some of it in BBQ sauce, chopped up for sandwiches (which were actually delicious!) and have a last few portions, any ideas what I could do with it?
Brisket is quite hard to get here in the UK, and the only one I could find was rolled. It looked like two flats stuck together, maybe someone could tell me exactly what it was I was cooking!
Anyway, at about 8 hours in total at 240ish it was probe tender mostly and between 200 and 205, but a few spots werent. I gave it another hour, but the thickest part was running at about 165. Here is where I made my mistake. Instead of thinking wow, the actual flat part feels perfect, lets take it off and use the rest as burnt ends, I left it on. I left it on for 12 hours in total. By this point the thick part was just short of 200, but the rest of the meat was not probe tender.
I let it rest for 2.5 hours, and when I went to carve it, it fell apart. Some parts provided really juicy chunks (see example) but the rest just came away in bits. It was a little dry (slightly more juicy than pulled pork), had a great taste, but it wanted to split at the grain. It wasn't what I was hoping for. I was a bit annoyed with myself, but went into preservation mode, I had spent money on this meat and was going to make it delicious!
I am using part of it to make a batch of chilli, coated some of it in BBQ sauce, chopped up for sandwiches (which were actually delicious!) and have a last few portions, any ideas what I could do with it?
