JULY 5th BRISKET (Better Late Than Never)

[tropics]

Gary That is the finest looking Brisket,I have seen in a while.Thanks for sharing.

Richie

 

[gary s]

Thanks Richie.  

Gary

 

[floridasteve]

Guess that proves you CAN follow your own advice!

:yahoo: AWSOME! :yahoo:

 

[gary s]

Thanks  Steve

Gary

 

[Bearcarver]

 
Gary That is the finest looking Brisket,I have seen in a while.Thanks for sharing.

Richie

LOL----Richie just made me think of when I saw a Brisket that looked that good. I know when it was. It was the last Brisket Gary Smoked !!

I wish he'd make one at the other "East Texas"---That's about 5 miles from my house!!!

Bear

 

[gary s]

Thanks Bear  very kind,  I wish I was that close

Gary

 

[texasrob]

Great looking cook! I'm planning on doing one soon. I'm trying to get all the info I can on how to cook, prep and cut it properly. Can I ask why you didn't cut the point off and just slice up the flat? Is cutting the point off not really necessary? I have never done one, just watched on tv and it looks like they always slice off the point for burnt ends
Any/all input would be appreciated...thanks!

Rob

 

[gary s]

Most of the time I just slice it all and don't separate it. Just remember the other end changes direction with the grain.  Slice across the grain.

If you mess up and slice some with the grain, No Problem   Just chop it it up for a nice chopped sandwich 

Gary

 

[texasrob]

When you say the "other end" are you referring to the flat once separated from the point?

Take the flat, look for the way the grain is....then cut slices in the opposite way?

I appreciate the response and feedback.

Rob

 

[b-one]

Nice looking brisket!:drool I have come to expect no less of course!:points:

 

[gary s]

When you say the "other end" are you referring to the flat once separated from the point?

Take the flat, look for the way the grain is....then cut slices in the opposite way?

I appreciate the response and feedback.

Rob

Yep,  Sorry I should been a little more specific 

Gary

 

[redheelerdog]

Never too late for Briskie, had leftovers for lunch today... mmm good!

 

[bdskelly]

The more I look at this brisket the more I like it Gary. Specifically I like the way its trimmed. Just the right amount of fat. It's solid and squared.  Did you trim it yourself or is this brisket a special order? 

If you trimmed it yourself may I suggest a tutorial post? I'd like mine to show as well as yours do. 

b

 

[gary s]

Hey Brian, I got it at Super One  they have them on sale right now.  I just look through them and find the best looking one I can. In fact I asked the guy in that department to bring out a bunch more for me to look through. That one looked the best, I did a little trimming like always, Trimmed the fat cap down till it was about a quarter of an inch and trimmed off all  the taggles and trimmed off a few real thin pieces kinda squared it up.  I like em to look good (Not Just on the Plate

Gary

 

[charcoal junkie]

A work of art. Looks perfect:points::points:

 

[gary s]

Thank you Charcoal Junkie   I appreciate it

Gary

 

[driedstick]

DANG IT MAN!!!! That is a great post, got my mouth watering - yep better late than never is true on this deal

A full smoker is a happy smoker

DS 

 

[gary s]

Thanks driedstick

Gary

 

[bryce]

Excellent job Gary. I sure wish I could make brisket like you - some day, right?

Heck of a smoke ring there too -

 

[gary s]

Thanks Bryce,  Jump in a give it a try  It's really not that hard

Gary