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Late start for Brisket

post #1 of 14
Thread Starter 
Overslept this morning. Didn't get my brisket on until about 1/4 to 9.



Salt, pepper, and sprayed with apple juice about every hour. Oak lump charcoal and hickory chunks.



The point up over 160, flat is about 174 after 6 hours. Wrapped in foil. for another 4 or 5 hours.

post #2 of 14
Thread Starter 

ABTs ready to go. (actually there's 8 ABTs and 8 SBTs (Sweet Buffalo Turds) for the kids and Germans in the house). 

 

post #3 of 14

Its looking tasty JC, how did it turn out?  SBT, you using a Bell pepper on those?

post #4 of 14
Thread Starter 

Yes, I used bell peppers for the SBTs. Though the jalapenos that I got didn't have much heat to them, just a tiny bit of kick on the back end. People seemed to like both. 

 

 

The brisket wasn't as tender as I wanted it. A function of me oversleeping and not getting my butt out of bed to get my brisket on in time. It needed another 2 hours and 10 degrees. But it wasn't the toughest brisket I've ever had. It just didn't fall apart they way I like them to. It was tender to the mouth and very moist and juicy though. 

 

 

 

But this was my first time doing the salt and pepper rub. I think I like it. Next time I either need to find some butcher paper to wrap, or not wrap at all. 

 

And, I need a new slicing knife. This 8" Chefmate slicer ain't cutting it any more, literally. 

post #5 of 14

Pictures of both the ABT and brisket look great!  points1.png

 

 

If you find a good brisket knife let me know, I've tried Chef knives and bread knives and I'm not happy with either. 

post #6 of 14
Looks good! A bigger knife to carve will be nice!
post #7 of 14
judging by the look of those slices I'd say you're doing pretty well with the knife you have. Brisket looks delicious!
post #8 of 14
Thread Starter 
Quote:
Originally Posted by Aggie94 View Post

 

If you find a good brisket knife let me know, I've tried Chef knives and bread knives and I'm not happy with either. 

 

This is the one I'm going to buy, based on my reading here on SMF and elsewhere on the Internets. 

 

http://www.globeequipment.com/Kitchen-Supplies/Cutlery/Slicing-Knives/40139#Specification

post #9 of 14
Quote:
Originally Posted by JCBigler View Post

Quote:
Originally Posted by Aggie94 View Post

If you find a good brisket knife let me know, I've tried Chef knives and bread knives and I'm not happy with either. 

This is the one I'm going to buy, based on my reading here on SMF and elsewhere on the Internets. 

http://www.globeequipment.com/Kitchen-Supplies/Cutlery/Slicing-Knives/40139#Specification

I have one of those, you should be happy with it!
post #10 of 14
Thread Starter 
Quote:
Originally Posted by b-one View Post


I have one of those, you should be happy with it!

 

Do you have the rosewood handle? 

 

If so, can you post a picture of the belly and spine of the handle? I'd like to know if the tang is the full sized of the handle or not. I can't seem to find any pics from that angle. 

post #11 of 14
Yes mine is approximately 20 years old.
post #12 of 14
Thread Starter 

Excellent! Thank you. That's exactly what I wanted to know. 

 

Edge still holding up good after 20 years?

 

Also, is the tang perfectly flush with the top of the handle? or does it stick up above the handle at all?


Edited by JCBigler - 8/16/15 at 5:29pm
post #13 of 14
It's holding up fine,but not used to often either! Perfectly flush.
post #14 of 14

JC that's a good looking knife, love Victorinox

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