First Brisket--A Success

hoity toit · May 17, 2017

looks like you did the Texas "crutch" on it. Perfect. When wrapped in the paper that's the way to go. .It seals in the juices and taking it up to 200 or so is what breaks down the fat and makes the meat not rubbery. Great job! POinTS !!

HT

grillmonkey · May 17, 2017

GaryHibbert said, " It was cooked up by a transplanted Texas boy and after eating dinner that night I understood full well why he was in Alberta. It was pretty obvious he must have served brisket to company back home and had, as a result, been run out of Texas. It was disgusting—tough, dry, and very fatty."

I'm pretty sure bad brisket is a felony in Texas, so he probably did some time, too.

Bearcarver · May 17, 2017

That looks Awesome, Gary!!

---

You did a Beautiful Job!!!

That had to be Mighty Tasty!!

Great Thread & Outstanding Plate too!!

Bear

disco · May 17, 2017

GaryHibbert said:
Thanks Disco. And for the point.
Can't quite figure out why your invitation didn't show up--guess I should have couriered it rather than trust the mail service.

Gary

Har! Someday, deliver it yourself and I'll smoke for you. I might even crack a beer or two, something I only do on special occasions or a day with a Y in it.

GaryHibbert · May 17, 2017

Noboundaries said:
Thoroughly enjoyable write up Gary! And you gave that succulent, rich brisket a wonderful smoke. Congrats and

Thanks Ray. And thanks for the point. Loved the brisket--it's well worth the time involved.

Gary

GaryHibbert · May 17, 2017

Hoity Toit said:
looks like you did the Texas "crutch" on it. Perfect. When wrapped in the paper that's the way to go. .It seals in the juices and taking it up to 200 or so is what breaks down the fat and makes the meat not rubbery. Great job! POinTS !!:points:

HT

thanks HT. And thanks for the point. I wasn't too sure about using tinfoil over parchment but it worked just fine.

Gary

GaryHibbert · May 17, 2017

Grillmonkey said:
GaryHibbert said, " It was cooked up by a transplanted Texas boy and after eating dinner that night I understood full well why he was in Alberta. It was pretty obvious he must have served brisket to company back home and had, as a result, been run out of Texas. It was disgusting—tough, dry, and very fatty."

I'm pretty sure bad brisket is a felony in Texas, so he probably did some time, too.

Hey GM I think you're probably right on the money there. Come to think of it he was just off house arrest.

Gary

GaryHibbert · May 17, 2017

Bearcarver said:
That looks Awesome, Gary!!:drool ---:points:

You did a Beautiful Job!!!Thumbs Up

That had to be Mighty Tasty!!:drool

Great Thread & Outstanding Plate too!!Thumbs Up

Bear

Thanks John. And thanks for the point.

It was one of the best smokes I've done yet.

Gary

GaryHibbert · May 17, 2017

Disco said:
Har! Someday, deliver it yourself and I'll smoke for you. I might even crack a beer or two, something I only do on special occasions or a day with a Y in it.

Sounds like a great plan Disco. If I ever make it out your way.......

Gary

SmokyMose · May 17, 2017

Very nice, Gary! Though brisket is readily available here and fairly cheap (sorry), I was afraid to try a packer because of the time involved. Once I gave it a go I was hooked. Now you are, too!
Keep your eye out for another one....
:points:

If there are any leftovers, try reheating with some brown gravy over mashed potatoes...
:drool
Dan

chilerelleno · May 17, 2017

Surprised that so-called Texas boy made it out alive... Ya know the ol'saying... "Get a Rope!"

Congrats on having a great :first: Brisket cook.
And man does it look tasty.
I'm dreaming of sammiches from that beast, and of course the Burnt Ends :drool

Way to go facing and conquering the doubts you had about brisket.

:points:

GaryHibbert · May 17, 2017

SmokeyMose said:
Very nice, Gary! Though brisket is readily available here and fairly cheap (sorry), I was afraid to try a packer because of the time involved. Once I gave it a go I was hooked. Now you are, too!
Keep your eye out for another one....
:points:

If there are any leftovers, try reheating with some brown gravy over mashed potatoes...
:drool
Dan

Thanks Dan. And thanks for the point.

We had a second meal with rice and gravey--no spuds this time.

Gary

GaryHibbert · May 17, 2017

ChileRelleno said:
Surprised that so-called Texas boy made it out alive... Ya know the ol'saying... "Get a Rope!"

Congrats on having a great :first: Brisket cook.
And man does it look tasty.
I'm dreaming of sammiches from that beast, and of course the Burnt Ends :drool

Way to go facing and conquering the doubts you had about brisket.

:points:

Thanks Chile. And thanks for the point.

The burnt ends are coming soon. We're having company in a couple of weeks so I'm saving them for them. Then it'll be pulled pork, burnt ends, and deep fried pickles.

Gary

tbrtt1 · May 20, 2017

Enjoyed the post. I love a success story. God knows I have had many failures, not just in smoking but in cooking in general. But it is so nice when I plan comes together.

Great looking brisket. It is certainly a fun think to smoke and very rewarding. Points for a great all around post.

GaryHibbert · May 21, 2017

Thanks tbrtt. And thanks for the point.

We've all had a "few" failures. But they're always a learning experience. God knows my hound Roxy has eateen real well on more than one occasion.

Gary

gary s · May 21, 2017

Well, you planning the next Brisket Cook yet ??

Gary

shyzabrau · May 21, 2017

Nice! I still haven't tried a brisket. I've had so many dry briskets at restaurants outside of Texas. Including yesterday. At a homebrew demo event, we had a local smoker doing butts and briskets. Great flavor but way too dry.

lancep · May 21, 2017

Shyzabrau said:
Nice! I still haven't tried a brisket. I've had so many dry briskets at restaurants outside of Texas. Including yesterday. At a homebrew demo event, we had a local smoker doing butts and briskets. Great flavor but way too dry.

That's the whole reason I started smoking I the first place. After leaving TX I was always disappointed anytime I ordered brisket. So I bought myself a smoker and that was the first thing I ever smoked.

b-one · May 21, 2017

Nice looking brisky,let's see them burnt ends!:drool

SmokyMose · May 21, 2017

Code:

hmm

LanceP said:
Shyzabrau said:

Nice! I still haven't tried a brisket. I've had so many dry briskets at restaurants outside of Texas. Including yesterday. At a homebrew demo event, we had a local smoker doing butts and briskets. Great flavor but way too dry.

Click to expand...

That's the whole reason I started smoking I the first place. After leaving TX I was always disappointed anytime I ordered brisket. So I bought myself a smoker and that was the first thing I ever smoked.

I think a lot of restaurants just cook the flats because many diners shy away from fat. I have a hard time cooking a flat without it being a little dry, but if I do the whole packer, when you paper it the juices distribute.
We have a couple down the street who moved here for retirement (It's cheaper than New York and they're closer to the kids). We invited them for smoked dinner last year and they asked for brisket. I found a little 9 pounder and it came out well (whew!).
They raved about it and asked why some of the slices were so much wider. All they'd ever had was from the flat....

First Brisket--A Success

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