So I got messed up when slicing and kind of butchered it but it was super tender and passed the bend test. Now I have lunch for the week. The smoke ring looked nice on the point but not the flat. First brisket I did had an amazing smoke ring and this one not so much
Rob,
The bark on your brisket looks awesome.
There are many folks on these forums with great recipes. Here is what I do if it lends anything that you want to take away.
The crew that I cook for (Church group, family, customers that stay at the house, and my folks at my business) all prefer the first style brisket.
Personally I started a quest to cook awesome brisket about 5 years ago. I cook many briskets per year for functions, and get togethers now days because I like cooking brisket ...simple. I listen to the people and their comments and have adjusted to the process below. My quest started when I went to a few FAMOUS texas Brisket houses and didn't understand what the buzz was all about! Not an ego stroke here.... you just have to try them to make up your mind. Texas has two scams, BBQ houses and Mexican food that is not up to par ........many are tourist traps. On the flip side, there are little joints and out of the way places that are exceptional . Most of the locals know the difference. For Instance the BEST Mexican --- Tex Mex food in our town is in a Shell gas station in the back area where two ladies set up a little place. It's off the chain! Diners Drive-ins and Dives Would love this place!
Prime packer Briskets are pretty common and work well for me. I try not to go over 13-15 pound and make sure they don't have excess fat on them. I butcher taught me that if they bend in the middle that are better. Less fat and more meat. You can take the brisket level to where ever you want and figure out what works for you. I do have to say that CAB is a better meat in my opinion, but the taste difference is not very differential. That's just me. There are many good YouTube videos on how to trim a brisket. I use the left overs from the trimmings that are good for sausage and burger at a later date.
Some say a good Lump Charcoal for your heat and then Pecan, Apple, or Hickory for the flavor of the smoke works. The Charcoal is what adds to the smoke ring in my experience. My go to wood is 1/2 Apple 1/2 Pecan for the flavor. I like B and B Oak hardwood Lump for my heat.There are many opinions on the charcoal and I am sure they all do a good job. I go to 155f (the stall) and then wrap the brisket in foil with about a cup of beef broth and spices in it to keep it moist. Wrap it a few times to stop any leaks. There are many varieties of Juice to keep the brisket moist. That's just from experience. Then it goes to 203f and I check it for the BUTTA test. I let it rest for a few hours in a cooler after it passes the butta test with towels as insulation to keep it cozy while it rests. Then under the broiler close up... for a few mins to dry up the bark a touch. This procedure will give you very moist style brisket with good bark.
The second way is wrapping with butcher paper (no wax style) at about 155 deg f (the stall) and going to 203 deg f for the butta test. Then the same procedures as above without broth. It is a dryer style brisket at this point with great flavor. The bark is about a medium dry style. If you like your bark dryer add a touch of broiler to it.
Last is the LBJ style brisket. It is left in the smoker until it hits 203. It is dryer, with a more concentrated flavor. The bark is great if you like a darker style taste. In my opinion it is an acquired taste style brisket.
Some folks wet mop their brisket from time to time and so on. The processes are endless with great ideas. You just have to pick one and go at it.
All of these procedures have worked for my Brisket adventures. I don't stray much from the first two, with the first being my go to for the most people satisfied.
One day ill post about Texas Twister Burnt Ends! People don't even use a fork, they pick them out of the pan with their fingers!!!!!!!!!!!!!! :yahoo:
DDR
