landarc
somebody shut me the fark up.
Took advantage of one of the sales that SRF ran, and purchased a Gold Label packer brisket, it was somewhere around 15 pounds. We decided that it was perfect for a Christmas Eve dinner, ran it at 255°F for 30 minutes, then pretty hot, around 325F grate temperature in a large Big Green Egg. It was rainy with temperatures around 50°F, low wind.
Very good marbling, easy trimming, as is generally the rule, I found that premium beef is easier to trim and prepare than lower quality meat.
Here it is, out of the cooker. Overall, it ran from 10am to 1pm, got wrapped in paper at 1pm to 3:30pm, the unwrapped until done at 4:30pm. I lost some bark to the fact that there was so much fat and juices in the wrap, it had to be removed and reset.
This photo doesn't do the meat justice. These slices look much drier and less tender than the meat really was. The flat was amazingly tender and dripping with juice, the point simply melted as you ate it. I flat nailed the cook on this one.
I do not make Burnt Ends from the brisket point, but, I do like to chop off the ends of the brisket and eat the real burnt ends off a proper brisket. These are actually from the end of the flat, and are more amazing than any fake burnt ends that are braised in sauce.
In my opinion, top 2 of briskets I have ever cooked. Smokejumper, who spent several years in Texas, said it was top 3 for me, and top 3 for briskets he has eaten outside of Texas.:thumb:
Very good marbling, easy trimming, as is generally the rule, I found that premium beef is easier to trim and prepare than lower quality meat.
Here it is, out of the cooker. Overall, it ran from 10am to 1pm, got wrapped in paper at 1pm to 3:30pm, the unwrapped until done at 4:30pm. I lost some bark to the fact that there was so much fat and juices in the wrap, it had to be removed and reset.
This photo doesn't do the meat justice. These slices look much drier and less tender than the meat really was. The flat was amazingly tender and dripping with juice, the point simply melted as you ate it. I flat nailed the cook on this one.
I do not make Burnt Ends from the brisket point, but, I do like to chop off the ends of the brisket and eat the real burnt ends off a proper brisket. These are actually from the end of the flat, and are more amazing than any fake burnt ends that are braised in sauce.
In my opinion, top 2 of briskets I have ever cooked. Smokejumper, who spent several years in Texas, said it was top 3 for me, and top 3 for briskets he has eaten outside of Texas.:thumb:
