Brisket Saturday.....

[JC in GB]

I got a nice looking full packer from GFS yesterday for $1.99/lb.

I couldn't pass it up. I was going to do ribs tomorrow but now it will be brisket.

I am going to separate the point and flat. I will use the point for ground beef.

I am thinking of using my umami bomb injection with Jeff's Texas rub and mesquite chunks low and slow.

I will post pics after the cook....

JC

 

[SmokinVOLfan]

Sounds like a good plan JC!

 

[SmokinAl]

Looking forward to seeing this!
Al

 

[sandyut]

watching this one! cant pass up a $1.99 /lb briskets! got one going on tomorrow here!

 

[tallbm]

I got a nice looking full packer from GFS yesterday for $1.99/lb.

I couldn't pass it up. I was going to do ribs tomorrow but now it will be brisket.

I am going to separate the point and flat. I will use the point for ground beef.

I am thinking of using my umami bomb injection with Jeff's Texas rub and mesquite chunks low and slow.

I will post pics after the cook....

JC

Sounds like a good plan and u know Mesquite on beef can't be beat!!! :)

 

[JC in GB]

Well, my brisket cook went quite well. I paid $2.99/lb for the brisket not $1.99 like I first posted.

Here are the results...

Brisket coming out of the vac bag.



A nasty gash by the meat processor.



Flat trimmed up. Not my best work... ;) I separated the point and flat.



Point and trim meat. Made this into ground beef and then made some burgers out of it. Very tasty.



A generous application of Jeff's Texas rub



In the fridge overnight now ready for the pit



Smoked at 250 F in Sarina using mesquite wood chunks. No wrap.
Brisket pulled at 201 F IT

Sliced brisket goodness

Brisket was just a tad on the dry side but had fantastic flavor. For a GFS $2.99/lb choice packer, this turned out quite well.

I was most impressed by the deep beef flavor this brisket had. It tastes as good cold as it did hot.

Chopped up some brisket and made a potato, carrot, onion, brisket hash for breakfast.

One thing is for sure. I am going to run out of brisket way too soon. I guess another trip to GFS may be in order.

Thanks for looking.

JC

 

[smokerjim]

Looks excellant,

 

[sandyut]

Looks great! I find they all seem to have some unique trimming from the packing plant. my last one has very little fat cap under the flat...like 1/8 of not very dense fat. i was very concerned, but figured i was all in anyways. seemed to work.

 

[gmc2003]

Looks real good from my screen JC. A tad dry brisket is still better then no brisket.

Point for sure
Chris

 

[sandyut]

A tad dry brisket is still better then no brisket.

Amen to that!

 

[chopsaw]

Looks good to me . I've found that a " tad dry " reheats really well after a couple days wrapped in the fridge .
I ground up a nice choice packer yestetday . GFS has had some really nice meat lately .

 

[Bearcarver]

Looks Great, JC !!
Nice Job!
Like.

Bear

 

[chef jimmyj]

Nice! UMAMI BOMB INJECTION? Do tell! If an old post, shoot me a Link. Thanks...JJ

 

[noboundaries]

Great looking brisket. Like! Drove me straight to the freezer to pull out some I recently smoked and vac-sealed.

 

[bbqbrett]

Looks pretty good. I agree with the others even if it's a little dry still better than no brisket.

 

[GaryHibbert]

Looks real good from here, JC.
Gary