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- Location: Central Pa
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Prime Brisky on the Smokin'-It #3 - Page 2
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Get yourself one of these knives...
Graton blade does wonders slicing through the bark and meat!
Thanks Dert, for the recommendation on the knife. I ordered it!!
Here's my ends from this weekend. We've yet to have dinner, and I'm taking the ends to work (and probably some of the flat) for our maintenance team.
But if I could, I'd come over to your house. Your brisket looks amazing!!!! How many total hours did it smoke? No wrap I presume?
Here's my ends... I'll probably be too shy to post the sliced brisket. It won't look anything like yours!
Yeah, it sure is interesting. I was showing my wife your brisket and she was like "which end is the point?" You had a huge point on that brisket.
Our 11 pound brisket was mostly flat... The point was relatively small..
So your temp was at 220 for 11 hours to completion without wrap?
I used to wrap ribs and brisket, I don't think it matters as the humidity is high in the smokin-it's. Interestingly it does develop a decent bark though...
Briskets are weird, lots of different sizes. Some of the huge primes (20#+) at Costco have a tiny points and shit tons of fat. I've done some into pastrami, now I look for the smaller 10/12/14 pounders as the fat ratio is in check.
This one I cut just over two pounds off.
I bought two at Costco last week, one 11 lbs which I smoked today. And a 14 pounder for a potluck next week.
I'm sketched out on the 14 pounder... I think wet aging these are the way to go. I wish I had this aged... Have you wet aged any of your Costco prime briskets purely in the cryovac?
Here's tonight's flat. There was still a little tug on it as I went toward the center... after this, I sliced it thin as I went in and put it in foil and back on heat to render it completely.