Brisket

Discussion in 'Beef' started by bigmikey14, Mar 20, 2016.

  1. bigmikey14

    bigmikey14 Smoke Blower

    14 lbs, wet aged for 30 days. Seasoned in Tatonka Dust, smoked at 325 til 170, wrapped and took to probe tender at 207. Rested for 2 hours, separated point for burnt ends which are back on smoker

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    disco, gary s, bauchjw and 1 other person like this.
  2. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    Nice smoke!

    Looks great!

    Enjoy!

    Like your thermapen!
     
  3. bigmikey14

    bigmikey14 Smoke Blower

    Thanks, Merica!
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    smokeymose likes this.
  4. bauchjw

    bauchjw Master of the Pit

    :drool:
    Points Sir! That is Beautiful work! Oh man does that make me want to eat brisket!Thumbs Up
     
  5. muralboy

    muralboy Smoking Fanatic

    awesome looking brisket - nice job!
     
  6. bigmikey14

    bigmikey14 Smoke Blower

    Thanks yall!
     
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Nice looking brisket! Really well pronounced smoke ring.

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  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That there is a thing of beauty!!

    I tried to give you points, but they said I'm over my limit. 

    I'll try again later.

    Al
     
  9. bigmikey14

    bigmikey14 Smoke Blower

    Thanks everyone! I got the slicer out and sliced the second half paper thin for some sammies

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    keitha likes this.
  10. bauchjw

    bauchjw Master of the Pit

    :bravo:
    Your making me crazy!
     
  11. jim williams

    jim williams Meat Mopper

    Thanks MR! I have my first run with a 14lb. wet aged going in this weekend, did you season and wrap over night and let get to room temp??

    Yours is outa-bounds!![​IMG]
     
  12. bigmikey14

    bigmikey14 Smoke Blower

    Seasoned and the threw on smoker cold is how I do it
     
  13. b-one

    b-one Smoking Guru OTBS Member

    Tasty looking brisky,love that sammie pic!
     
  14. 3montes

    3montes Master of the Pit OTBS Member

    That's one fine looking brisket! Wish I could take pictures like that! I asked in another thread but never received a answer. I've heard people wet aging for up to 45 days. What is the benefit? Tenderness? Is it that noticeable of a difference to wait the extra time?
     
  15. bigmikey14

    bigmikey14 Smoke Blower

    Crazy what kind of cameras our cell phones have now.

    Yes it should help with tenderness, in my opinion all beef is better when aged.
     
  16. smokeymose

    smokeymose Master of the Pit

    Looks wonderful, Mikey! Cooking a whole Brisket is one of my dreams. Those burnt ends are to die for!
    Great pics.
    Dan

    :points:
     
  17. 3montes

    3montes Master of the Pit OTBS Member

    To me good picture taking is the credit to the photographer like good brisket is to the credit of the pitmaster. Fortunately I'm a better pitmaster than photographer! [​IMG] You sir are multi talented!

    Back to wet aging. I would require a very noticeable difference in tenderness and taste before taking the extra length of time and fridge space to wet age for a month or more. I guess I will have to do my own comparison to satisfy my curiosity. Wet age one and buy another the day I plan to cook the wet aged one. Cook them both and see what I get.
     
  18. keitha

    keitha Smoke Blower

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    Well done!
     
  19. Nice Job, I think you hit a Home Run It all looks Great[​IMG]

    Gary
     
  20. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I could use some of that.

    Points for great qview.

    Disco
     

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