- Jan 6, 2011
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- 4,704
Another Brisket Story
aka
Brisket Redemption
The last Brisket I posted was on July 2[sup]nd[/sup], I smoked another one on the 15[sup]th.[/sup] This is the one I want to talk about.
I bought this one at my usual store, after picking through what they had I found one I liked. Not too much fat, pliable and good marbling.
Worst Brisket I’ve had in I can’t remember how long. I didn’t think it was ever going to get tender (Never Did). And the flavor was just not what I thought it should be. This goes back to my Post on Brisket’s. It was probably and old cow and no telling what breed.
Yesterday I was at the store and was talking to the manager and told him about the brisket. He said as many Briskets as you cook if you say it was tough, it was tough. Go get you another Brisket, do you remember what you paid? I said No but I probably have the receipt at home, I’ll just bring it in the morning.
So this morning with receipt in hand I went to get another Brisket
Got a nice Choice Certified Angus Beef (had to pay about $10.00 more but she’s a beaut.
I’m smoking another Brisket and running late.
7:40 AM Fired up smoker (Thank Goodness for my trusty Weed Burner) Some Royal Oak and a pecan split
8:00 AM Brisket On, seasoned with Salt and Pepper
9:30 AM Added another split
11:00 AM Another Split
12:30 PM Another split
1:30 PM Another split
Note: I usually smoke at 225° but since I was running pretty late I bumped it up to 250°
3:00 PM Pulled Brisket and wrapped in butcher paper back on the smoker. Added another split
4:30 PM Another split Tooth Pick test (Actually a Skewer) Just about.
5:30 PM Ready, Pulled it off the smoker resting on the counter.
6:30 PM Supper time Mmm, Mmm perfect Good bark and smoke flavor, tender and moist.
I redeemed myself
Here are a few pics
CAB Brisket
All seasoned up with Salt ans Pepper
Hard to see all the marbling with all the S&P
Bad pic but on the smoker
Nutin but TBS and heat
Off the smoker ready to wrap
All Wrapped and ready to go back on the smoker
Brisket resting till supper
Here she is
I guess the flash washed out the smoke ring But moist and tender
A little bend test
Thanks for looking this one turned out great
Gary
aka
Brisket Redemption
The last Brisket I posted was on July 2[sup]nd[/sup], I smoked another one on the 15[sup]th.[/sup] This is the one I want to talk about.
I bought this one at my usual store, after picking through what they had I found one I liked. Not too much fat, pliable and good marbling.
Worst Brisket I’ve had in I can’t remember how long. I didn’t think it was ever going to get tender (Never Did). And the flavor was just not what I thought it should be. This goes back to my Post on Brisket’s. It was probably and old cow and no telling what breed.
Yesterday I was at the store and was talking to the manager and told him about the brisket. He said as many Briskets as you cook if you say it was tough, it was tough. Go get you another Brisket, do you remember what you paid? I said No but I probably have the receipt at home, I’ll just bring it in the morning.
So this morning with receipt in hand I went to get another Brisket
Got a nice Choice Certified Angus Beef (had to pay about $10.00 more but she’s a beaut.
I’m smoking another Brisket and running late.
7:40 AM Fired up smoker (Thank Goodness for my trusty Weed Burner) Some Royal Oak and a pecan split
8:00 AM Brisket On, seasoned with Salt and Pepper
9:30 AM Added another split
11:00 AM Another Split
12:30 PM Another split
1:30 PM Another split
Note: I usually smoke at 225° but since I was running pretty late I bumped it up to 250°
3:00 PM Pulled Brisket and wrapped in butcher paper back on the smoker. Added another split
4:30 PM Another split Tooth Pick test (Actually a Skewer) Just about.
5:30 PM Ready, Pulled it off the smoker resting on the counter.
6:30 PM Supper time Mmm, Mmm perfect Good bark and smoke flavor, tender and moist.
I redeemed myself
Here are a few pics
CAB Brisket
All seasoned up with Salt ans Pepper
Hard to see all the marbling with all the S&P
Bad pic but on the smoker
Nutin but TBS and heat
Off the smoker ready to wrap
All Wrapped and ready to go back on the smoker
Brisket resting till supper
Here she is
I guess the flash washed out the smoke ring But moist and tender
A little bend test
Thanks for looking this one turned out great
Gary