MMMmmmmmmmm........................................that's gotta be good!
Birthday Brisket - Page 2
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It turned out very very very tender, a 1/4, 1/2 or a 1 inch slice can be pulled apart without falling apart
The center was moist, but not juicy, and lacked flavor and smoke ring. Adding Chef Jimmy's Au Jus, or a good BBQ sauce saved the day.
If you love bark texture I nailed it, the flavor was ok but needs improvement.
This was my first brisket and I had a GREAT Bday cooking it, and overall it was good.
But need improvement in:
Bark Taste, I will be changing everything!
With Smoke Ring
Better overall flavor, I like my cooking when it doesn't need Au Jus or BBQ sauce.
Moisture, would give up a little tenderness for more moisture.
Edited by Tom C - 1/22/12 at 10:32am
Pre-trim weight, was 10 pounds. I trimmed at lease a pound of fat, leaving 1/4 inch layer.
Cooking temp was 214 to 230. Final internal temp was 196.