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Monday Brisket, just because

post #1 of 9
Thread Starter 

The "Boss" asked me to smoke her a brisket, which I took as high praise. Anywho, I have a couple briskets we found at the local Wal-mart two weeks ago marked down. I cut the thin ends off both of them and placed them in a 2.5 gallon freezer bag with sea salt and about a half gallon of buttermilk. Left them in the spare fridge for 10 days. Today I took them out, washed them off and rubbed them down with Slap Ya Mama, garlic powder and some A-1 rub. I usually trim at least a little of the fat off but today I decided to take the road not taken before, and left them pretty much as is. I did trim a tad bit off the bottom....

 

Washed and rubbed down

 

 

I picked a few strawberries from the garden for a fresh berry cobbler for dessert...

 

 

I got the OK Joe fired up and the meat all comfy. Sugar maple and oak wood

 

 

About seven hours later, after a cook temp of 215-250ish and an internal temp of 185.....

 

I foiled them, and allowed them to rest three hours before slicing. This is by far the juiciest brisket I have ever fixed, tender enough to cut with a fork

 

I forgot to pic of the cobbler before I popped it in the oven. I will have to follow up with the end result and standard on the plate pics later, bout time for the Boss to get home

 


Edited by Retired Lawman - 6/3/13 at 2:10pm
post #2 of 9

Looks Delish!  Yummmm!  I have a peach cobbler in the oven right now.  Great minds think alike!  biggrin.gif

 

Kat

post #3 of 9

NICE...I need to do another soon.drool.gif

post #4 of 9

Great looking meal there.  Properly cooked brisket should be tender enough to be pulled apart with your fingers, almost to the point of falling apart, cutting with a fork is a no no here in Texas!  You serve tough brisket in Texas, you won't be in business long.

Why the soak in buttermilk?  Just curious...I do like some Slap Yo Mama, lighter on salt than the Tony's. 

post #5 of 9
Quote:
Originally Posted by bruno994 View Post

Great looking meal there.  Properly cooked brisket should be tender enough to be pulled apart with your fingers, almost to the point of falling apart, cutting with a fork is a no no here in Texas!  You serve tough brisket in Texas, you won't be in business long.

Why the soak in buttermilk?  Just curious...I do like some Slap Yo Mama, lighter on salt than the Tony's. 

this my friend...yes this...yeahthat.gif...lol. and im also curious about the buttermilk...???buttermilk?huh.gif..interesting...

post #6 of 9

Looks great from here...nice going!

 

Red

post #7 of 9

There you go...nice job !

post #8 of 9
Thread Starter 
I saw a recipe for a turkey soak using buttermilk and liked it real well for Turkey, I tried it on a small brisket and it was wonderful. Ever since I always give brisket a 10 day soak, its more superstition now than anything else. What temp do we go to for finger pulling tender?? Now I must master this fall apart thing or lose sleep :)
post #9 of 9
As me and Bruno have seemed to agree on, i don't touch the brisket til around 203-205 before i start checking for tenderness. I don't use a toothpick tho. I use stainless steel. If it glides in and out i know it's ready. Give it a HD wrap and rest and slice away. Always moist and juicy. And of course tender. We can pinch it between fingers and it'll break up. Makes for a hell of a sandwich...me personally im against chopped brisket with extreme prejudice..lol..just me tho.yahoo.gif
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