Brisket Time!

[gary s]

Looking good, makes me hungry !!!

Gary

 

[kandl]

It smells even better I can't wait to taste it! When I send it to the cooler to rest should I leave it in the pan or wrap the brisket its self in foil? I want to try and pull the meat and mix the juices back in.


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[kandl]

While I'm waiting on this stall I thought I would address an earlier comment. I do enjoy the taste of the meat also but I do enjoy bold flavor as well. We use to marinate and sprinkle everything we could find on a steak for that flavor burst. Keep in mind we don't buy steak at the store we get our meet from the locker plant as we live in the middle of a cattle farm. That being said I read about dry brining where u salt the meat and let it sit open in the fridge with salt only on it. It dissolves and gets sucked back into the meat and it makes for the best steak I've ever had! Haven't done anything different since. I would assume the same would work for any meat but for brisket sandwiches I'd like some more kick.

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[kandl]

And we are back up to 190...and back on schedule after that stall...

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[kandl]

UDS still at 250... I really love that old barrel... :)

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[kandl]

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[kandl]

Well just took a peek at 194 degrees and the pan is pretty dry.... so much for saving some juice....

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[kandl]

Ready for the cooler....

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[gary s]

I'm ready to eat, looks good

Gary

 

[kandl]

Sliced it is!

not near tender enough to pull. Should have let it go longer. Pulled a 200.

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[gary s]

How long did you let it rest ?

Gary

 

[kandl]

2 hours in foil wrapped in towels in a cooler

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[kandl]

Well in the end the flavor was good but didn't explode with flavor as I expected.  I've had better results before without injecting and just rubbing.  That being said it could also be the quality of the meat.  This was a wal-mart brisket and probably not the best quality cut.  So lessons learned from this smoke and next time we will do something different.  

 

[turnandburn]

looks good to me. love brisket.