BRISKET Time again.. and how I reheat it..

[daveomak]

It's been awhile... so, with support from the family, 13# brisket @ $2.96.. pretty good compared to what has been... I saw brisket a few months ago at $3.96 to $4.85...
I've got finger potatoes, carrots, parsnips and onions to throw in the smoker in awhile..
S.P.O.G. seasoning it... Apple and Mesquite mix of pellets, adding the smoke..
Brisket went on at 4 AM at 225 ish... some fat trimmed.. just the super thick stuff... it's bagged in the freeze and I'm gonna render it to add the fat to my deep fryer for American fries.... I've been using rice bran oil, which bmudd14474 recommended... I like it... better than other oils I've tried... Thanks for the tip Brian... I'll add the beef tallow to the rice bran... Beef tallow will be dripping on the veggies which are washed and salted...

Beef tallow is one of the best sources of healthy saturated fats, which provide an excellent energy source for the human body. While our bodies can run on both glucose (sugar) and fat, they function far more efficiently on fat… and the best kind is saturated.
https://blog.kettleandfire.com/what-is-tallow/

.............

OH-O... forgot the onions... I'll fix that.... Old age and senility keeps creeping in..

 

[SmokinAl]

Looks good so far Dave!
Al

 

[yankee2bbq]

Can’t wait for this one!

 

[lovethemeats]

OH-O... forgot the onions... I'll fix that.... Old age and senility keeps creeping in..

Ha. I call them brain farts. I think we all suffer from that. Looking good.

 

[hardcookin]

Dave your going to be eating good today! Good start!

 

[daveomak]

about 6 hrs in.. Time to wrap.....

Looks good enough to eat to me... I'd eat it... but it's tougher than an old shoe right now.. 149 on the thick piece, 159 on the thin piece.. This "peach", USDA approved butcher paper is cool.. it breathes to save the bark.. STOPS the dreaded stall... Keeps the meat moist by stopping evaporation... I'm gonna train it to turn off the smoker when the meat is pullin' tender... (don't !! hold your breath).... I used the foil drip catch sheets to cover the veggies.. No more fat drippin' so...... thought I'd use it...
See ya later....

 

[daveomak]

Cooked to 205... tender and juicy... Thanks for lookin'.... Dave

Cut it with a butter knife...

 

[indaswamp]

Awesome Dave!!! Now I'm craving brisket! I got one in the freezer I need to cook too....Hmmm....when to pull it out...


points!

 

[indaswamp]

Dave, did you rest the brisket prior to slicing?

 

[daveomak]

Yep. It sat in the oven at 210 and the 180 for about 2 hours...

 

[indaswamp]

That'll do it! Amazing what happens to brisket when you rest it properly. Kudos to you, looks like you nailed it.

 

[indaswamp]

So I take it you like the paper?

 

[petehalsted]

That looks real good dave! That shot with the slice of point and flat, sure is juicy, or at least my mouth is after looking at that shot.

But... Where are the veggies, we were promised veggies at the beginning of this saga?

I used my "pink" paper, for its intended purpose, for the first time a few weeks ago, and will definitely be using it again. I was way happier with my bark. I have been using it mainly for redneck place settings on the picnic table at the RV park, doubt I will live long enough to use a full on on briskets alone!

 

[SmokinAl]

Holy cow Dave!
That brisket looks fantastic!
Congrats on making the carousel!
Al

 

[gmc2003]

Dave that looks like a winner from here. Nice a juicy.

Point for sure.

Chris

 

[tropics]

Dave looks good!! You can see how tender it is sitting on the fine China LOL Just bustin Points worthy
Richie

 

[oddegan]

That looks fantastic Dave. Once the weather gets a little warmer here it will definitely be brisket time again. I'd really like to hear people compare and contrast paper vs. foil. I've always foiled but this old dog doesn't mind learning new tricks.

 

[daveomak]

So I take it you like the paper?

Yes I do... much better than foil... for 1, it's forgiving and doesn't tear like foil will.. It breathes and there is still bark.. The bark hasn't been destroyed...

 

[daveomak]

petehalsted said: ↑
That looks real good dave! That shot with the slice of point and flat, sure is juicy, or at least my mouth is after looking at that shot.

But... Where are the veggies, we were promised veggies at the beginning of this saga?

The veggies were delicious... BUT ... They were unrecognizable as veggies... They lost their "photogenic" quality, so to speak... The outer layer of onion was BLACK/BLACK while the inside was that creamy white/translucent color that lets your eyes know you are about to bite into a bit of heaven... Same for the rest.. BUT looking at them, the inexperienced would toss them in the garbage, or feed them to the dog.... my dog loved sharing them with me while we ate... I couldn't bring myself to share them with folks who might think I didn't know how to cook veggies...

I used my "pink" paper, for its intended purpose, for the first time a few weeks ago, and will definitely be using it again. I was way happier with my bark. I have been using it mainly for redneck place settings on the picnic table at the RV park, doubt I will live long enough to use a full on on briskets alone!

 

[chopsaw]

Nice job Dave . Looks fantastic .