How to: mess up a brisket

[landarc]

So, as I mentioned in my rib thread, I decided to cook up some meat in a simple, straight forward process to end up with some nice smoked meat. Naturally, I couldn't just do the brisket fat cap down, in a UDS, nooo, that would be too simple.

I decided to put the brisket on a sheet of aluminum foil. :crazy: I don't know why, I don't know what I expected. I know that I did not expect the fat cap and rub to burn onto the foil such that I had to cut the cap off of the meat to release the foil. I know that I DID NOT EXPECT THAT! :tsk::tsk::tsk: Farking Fat Briquette Mod! I don't know what I was thinking, I have cooked briskets in a UDS before, I have cooked many briskets, not all good, but, none on a dry piece of foil. GAH!

So, here is the shot of the aformentioned brisket/fat briqeuttes/foil fused to it's cap hunk of meat. So not happy with that idea.

If you can look, you can see the carbon glue I used to adhere the meat to the foil. I am so clever. :doh: I did go ahead and salvage the mess, and it turned out to be delicious and looked fine once the foil was surgically excised.

And a couple of smoker shots, cause they turned out pretty good.

 

[Phubar]

I thought you was my Brother.....:tsk:

Too bad about the brisky Onii-Chan!

 

[Bluehawg]

It ain't got to be pretty, just be tasty. I'm easy to please.

 

[Q-Dat]

Haha well you WERE in the zone!

We all get those "what the heck was I thinkin" moments.

 

[gtr]

I'm taking notes - so you're saying the foil goes on top, or maybe the shiny side goes the other way, right?

 

[N8man]

This was definitely a time that foil was not your friend....:tsk:

The Brisket does look tasty though!!!:thumb:

 

[Cack]

That's too funny ... only because it sounds like something I would do

At least the food was salvagable

 

[landarc]

I'm taking notes - so you're saying the foil goes on top, or maybe the shiny side goes the other way, right?

I highly suggest you do your next brisket with the shiny side in, dull side out, not wait, the dull side is non stick, so it goes in.


I foresee a very flavorful chili in my future

 

[BBQ PD]

All and all, mighty fine looking brisket :thumb:. We are heading down to Paso Robles with the RV to meet up with some friends and do some wine tasting. I mention this because they all want BBQ, so guess what I'm cookin, that's correct, ribs and brisket, but I will for sure stay away from your new found foil and trim method :-D.

 

[btcg]

No biggie Bob (I HOPE that's not what she said )

Go back to what works, and we'll not mention this again.

I still think you're the best cook on the site... just know you're human, that's all.

 

[Bbq Bubba]

Why in gods name did u go fat up?

 

[landarc]

Huh? no, I went fat cap down, on foil. I have no excuses.

 

[Smokey Al Gold]

Don't worry it happens. Just not to anyone I know............. jk I'd still hit a brisket sammie

 

[Mister Bob]

I've had worse ideas, and at least you wound up with some tasty brisket!

 

[Groundhog66]

Damn briskets, nothing but trouble I tell ya :tsk:

 

[BBQ PD]

Why in gods name did u go fat up?

I've always done my fat down, but recently tried fat side up with great results, and I still get a great bark on the meat. So for now, I'm sticking with fat side up.