cgwaite
Full Fledged Farker
- Joined
- Dec 3, 2008
- Location
- Mishawaka, IN
Decided to start the new year off right by doing my first brisket. I've avoided it for some time, worrying that I couldn't cook it properly. But with a lot of research here on the BBQ-Brethren site, I finally decided to give it a try.
Following are the results:
1) First, I picked up two flats from Sam's Club. For some reason this was all they had yesterday:
2) Rubbed the first one with Plowboy's Bovine Bold:
3) The second one with Plowboy's Yardbird:
4) Got the WSM set for 265-325 degrees, for a hot and fast cook. After about 3 hours I flipped each brisket and wrapped in foil. After another 2.5 hours I pulled them and let them rest for about 30 minutes. Here is the Yardbird one:
5) Here is the Bovine Bold:
6) Here is the Yardbird sliced:
7) Here is the Bovine Bold sliced:
All in all, they both came out very good. I should have trimmed the fat a little better, but both flats were moist and tasty. To be honest I couldn't tell much difference between the flavors of the Yardbird and Bovine Bold. Both were tasty. Thanks to Pliowboy for the excellent rubs and all the advice from the Brethren that made this cook a successful one.
:thumb:
Following are the results:
1) First, I picked up two flats from Sam's Club. For some reason this was all they had yesterday:
2) Rubbed the first one with Plowboy's Bovine Bold:
3) The second one with Plowboy's Yardbird:
4) Got the WSM set for 265-325 degrees, for a hot and fast cook. After about 3 hours I flipped each brisket and wrapped in foil. After another 2.5 hours I pulled them and let them rest for about 30 minutes. Here is the Yardbird one:
5) Here is the Bovine Bold:
6) Here is the Yardbird sliced:
7) Here is the Bovine Bold sliced:
All in all, they both came out very good. I should have trimmed the fat a little better, but both flats were moist and tasty. To be honest I couldn't tell much difference between the flavors of the Yardbird and Bovine Bold. Both were tasty. Thanks to Pliowboy for the excellent rubs and all the advice from the Brethren that made this cook a successful one.
:thumb: