First "Successful" Brisket

[anstissk]

That is a good looking brisket for sure!
Al

Thanks!

 

[anstissk]

Great job! Love the smoke ring :-)

RE: the prices of brisket above.

Where I'm from, brisket is actually the most affordable cut of beef. This includes all but the lowest grades of hamburger.

Thank you!

 

[anstissk]

Yep, you nailed it !!!

Thanks!

 

[zwiller]

CONGRATS!!! I especially like the bend test pic. Required in order to brag in my opinion.

Where I'm from, brisket is actually the most affordable cut of beef. This includes all but the lowest grades of hamburger.

Yeppers, beat me to it. GFS and Sam's Club has the best deals usually.

 

[anstissk]

CONGRATS!!! I especially like the bend test pic. Required in order to brag in my opinion.
Thanks! I agree, a picture can only show so much.

 

[fivetricks]

Does GFS always have the best everyday price on pork butts for you too zwiller? Sam's/Costco are actually pretty expensive on butts usually but my GFS always have bone in for 1.29 and boneless for 1.69/lb! They're very good quality too!

 

[zwiller]

Does GFS always have the best everyday price on pork butts for you too zwiller? Sam's/Costco are actually pretty expensive on butts usually but my GFS always have bone in for 1.29 and boneless for 1.69/lb! They're very good quality too!

Yeah, GFS is normally better. They also carry pork cushion which is even cheaper.

 

[fivetricks]

Hmm. Never have seen this "pork cushion" cut you speak of.

 

[smokinmikey]

I say "successful" in quotes as I deemed it a success along with everyone else. Normally you always get the "tasted good" or "good job" even when it's slightly dry or too tender/crumbly. So I've made a handful of briskets, but not too many over the years. I was always intimidated by the meat cost or size and the amount of things that could go wrong. So this year, I set out a goal to get a better handle on brisket and add that to my list of "confident cooks" Ill call it. Well, yesterday it seemed everything came together for me. I trimmed and seasoned my 10.5 lb. choice grade brisket on Saturday evening and placed it in the fridge. Fired up my WSM with oak, hickory and apple at 6:00AM and got rolling. The brisket went on at 6:45 AM and I didnt look at it for 2 hours. I then started spritzing with ACV/water every hour until 165 IT. I wrapped in foil with some beef broth and cooked to 199 IT and started probing. I liked the "feel" at about 202. Pulled it off, and let it sit uncovered for about 15 minutes. I then wrapped back in the foil, popped it in the oven for 2 hours to rest and then sliced around 7:00. Here's the Q view of the finished product:

 

[smokinmikey]

I say "successful" in quotes as I deemed it a success along with everyone else. Normally you always get the "tasted good" or "good job" even when it's slightly dry or too tender/crumbly. So I've made a handful of briskets, but not too many over the years. I was always intimidated by the meat cost or size and the amount of things that could go wrong. So this year, I set out a goal to get a better handle on brisket and add that to my list of "confident cooks" Ill call it. Well, yesterday it seemed everything came together for me. I trimmed and seasoned my 10.5 lb. choice grade brisket on Saturday evening and placed it in the fridge. Fired up my WSM with oak, hickory and apple at 6:00AM and got rolling. The brisket went on at 6:45 AM and I didnt look at it for 2 hours. I then started spritzing with ACV/water every hour until 165 IT. I wrapped in foil with some beef broth and cooked to 199 IT and started probing. I liked the "feel" at about 202. Pulled it off, and let it sit uncovered for about 15 minutes. I then wrapped back in the foil, popped it in the oven for 2 hours to rest and then sliced around 7:00. Here's the Q view of the finished product:

Hard to complain about price when ground beef is $6/lb and you are paying less than $4 for prime ! I have not seen prime brisket in Costco for some time and you can't buy just one>