First Brisket (Update)

Discussion in 'Beef' started by seearekern, May 26, 2008.

  1. First of all, thanx to those of you who responded to my question about charcoal vs hickory. My ultimate decision, hmmm, let me see. Do I stay up all night by myself to make sure that the temp stays where it should ...or should I pop the covered pan into the oven at 200 degrees and go pick on the wife in my comfy bed........ Hmmmm. Oh yea, that's a real toughy.
    Took the brisket out at 10:00 am and went to the party. That's where the problem occured. Got out my Henckels and ran it over the steel a few times, then I started slicing....... Ain't gonna happen.... as the juices flowed freely from the wound that I had inflicted with the first cut, the brisket began to fall apart like a house of cards. It may not have been the prettiest sight, but everyone dove in and in a matter of a few minutes pretty well wiped out the better part of an 11 pound brisket.
    I guess if I had to choose between nice neat slices and falling apart fork tender pieces, I'll go with the latter.

    Hope you all are having a super Memorial Day holiday.[​IMG]

    Keep on smokin,
    Chuck aka seearekern
  2. x-factor

    x-factor Fire Starter

    Sounds like it came out good. You get any q-view?
  3. capt dan

    capt dan Master of the Pit OTBS Member

    Sounds like the poor sole never had a chance to even look away for the camera!

    Glad it turned out good.
  4. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    I'd sure rather fight to keep the brisket on the fork as fight to chew it. Great Job seearekern! Next time you gotta bring us some Q-view to drool over

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