I haven't posted a cook in a while so figured I would post my brisket smoke from last night/today.
Qview then the write up!
(mmmm the Point slices below are always the best!)
(Almost forgot to take a shot while on the plate. Was well into it when I remembered. Yep that is a little bit of Rudy's BBQ Sause on it!)
So last week Choice briskets were on sale for $1.99/lb and I bought my limit of 2. Picked two good ones!
Seasoned with SPOG. Smoked with 12 hours of perfect 100% Mesquite smoke via an AMNPS and 100% Mesquite Lumberjack pellets (now discontinued).
I've experimented a little bit and did these fat side down BUT with much of the trimmed fat lied all over the top of the brisket as well. Figured it would help keep juicy AND keep the bark from getting too crispy in areas. I do my briskets naked for the amazing flavor but there are sometimes spots that get a bit barky or dry on the meat side of flat muscle. Figured I would just sandwich the whole thing with fat being that fat side down makes it easy for trimmed fat to be placed on the non fat side mostly around the ends of the brisket and on the flat. So far it went well but the jury is still out to see if it is really helping or the briskets just turned out super good despite doing so hahaha.
I always do fantastic briskets but I have to say these were super flavorful the way I like them to be where sometimes I think I may go a little light on seasoning and flavor due to rushing. I took care to add plenty of seasoning instead of rushing and this new little fat experiment was added so no telling one, the other, or both contributed to nailing the flavor the way I like it to be.
I can say there were almost no spots that were too barky at all. A couple of tiny tiny spots on on the outside existed but I think thats more a product of them being on the edge and thin and corner cut so it just dries up more.
Also, these sliced up pretty well because I let each of them sit for about 4hr 45min to 5 hours each. The longer they rest, or the cooler temp they are, the easier they slice up without tearing up. File that away as part of your "brisket secrets" knowledge :)
These briskets were sooooooo good. I think they also tasted extra great because I've almost exclusively been eating boneless skinless chicken breast in a pretty good effort to drop a few pounds. No chicken breast for the next 7 days for me with two big ass briskets tasting so amazing and in the fridge :D
Anyhow figured I would share the smoke/cook since it's been a while for me to post some food :)
Qview then the write up!
(mmmm the Point slices below are always the best!)
(Almost forgot to take a shot while on the plate. Was well into it when I remembered. Yep that is a little bit of Rudy's BBQ Sause on it!)
So last week Choice briskets were on sale for $1.99/lb and I bought my limit of 2. Picked two good ones!
Seasoned with SPOG. Smoked with 12 hours of perfect 100% Mesquite smoke via an AMNPS and 100% Mesquite Lumberjack pellets (now discontinued).
I've experimented a little bit and did these fat side down BUT with much of the trimmed fat lied all over the top of the brisket as well. Figured it would help keep juicy AND keep the bark from getting too crispy in areas. I do my briskets naked for the amazing flavor but there are sometimes spots that get a bit barky or dry on the meat side of flat muscle. Figured I would just sandwich the whole thing with fat being that fat side down makes it easy for trimmed fat to be placed on the non fat side mostly around the ends of the brisket and on the flat. So far it went well but the jury is still out to see if it is really helping or the briskets just turned out super good despite doing so hahaha.
I always do fantastic briskets but I have to say these were super flavorful the way I like them to be where sometimes I think I may go a little light on seasoning and flavor due to rushing. I took care to add plenty of seasoning instead of rushing and this new little fat experiment was added so no telling one, the other, or both contributed to nailing the flavor the way I like it to be.
I can say there were almost no spots that were too barky at all. A couple of tiny tiny spots on on the outside existed but I think thats more a product of them being on the edge and thin and corner cut so it just dries up more.
Also, these sliced up pretty well because I let each of them sit for about 4hr 45min to 5 hours each. The longer they rest, or the cooler temp they are, the easier they slice up without tearing up. File that away as part of your "brisket secrets" knowledge :)
These briskets were sooooooo good. I think they also tasted extra great because I've almost exclusively been eating boneless skinless chicken breast in a pretty good effort to drop a few pounds. No chicken breast for the next 7 days for me with two big ass briskets tasting so amazing and in the fridge :D
Anyhow figured I would share the smoke/cook since it's been a while for me to post some food :)
