The slice pics are from Jim.Here is my only tip for next time.... since you have already sliced it.
The grain on a brisket runs kinda weird so this is how the pros slice it:
Note the angle direction the meat fibers run on the flat before you season it. mark the corner that is perpendicular to teh grain with a toothpick. When it's done and ready to slice, start at the tooth pick on the flat and slice at about a 30* angle. slice until you start getting slices with about 25-30% point end. Then rotate the brisket so that the cut end is parallel with the cutting board end that is near the edge of the counter you are slicing on. Then start slicing the point end.
Sven cooked his brisket on a Yoder pellet machine and Jim cooked his on a kettle. Jim just posted his slice shot on Sven’s thread. We are still waiting for Sven’s money shot. Might be fair for him to post it on Jim’s thread, lol, Idk.Now I'm really confused!!! LOL!!!
After all this I'm gonna have to open a beer lolI got it....Nevermind.....and no Jake I am NOT drunk! Haven't had a beer in over a week!
After all this I'm gonna have to open a beer lol
No worries at all. If yours turns out better I still get credit for your pictures, though. Hahaha!Sven Svensson man I am so sorry for the high Jack of your thread! We have similar threads going!
Jim
Dang, I was in the shop all day or I would be dong your dishes!!!!You’re in Idaho. Just hop in your Gulfstream and you’ll be here in an hour. I’m 5 minutes from KSTS. I better start thinking about making some cornbread and mac-n-cheese.
Oh, I did soak the paper in that rendered tallow instead of new Wagyu.
Nice work Sven, but like I mentioned earlier, if you pull it early the flat will be dry, tough or undesirable. Be patient next time. The heat over time will break the collagen down and make the meat juicy.View attachment 646002
I’m so grateful none of you are coming over for dinner because this didn’t work. The taste was amazing. All the flavors are there. I wouldn’t change that. I even have a respectable smoke ring. The point was super moist. But the flat seized up at some point. Taking it out of the oven the paper seemed extra dry so I’m wondering if that played into this somehow. It was way more firm coming out of the oven for the hold than it was going in. When I took it off the smoker it was super pliable and felt like it was going to crumble.
However, all is not lost. First, I’m not a huge fan of brisket only because it’s so crazy rich. I can never handle more than 2 slices and I’ve already had one so I think I ruined my dinner.
View attachment 646003
You can see although it bends, it still looks firm.
Second, I cubed up the flat to make into chili chunks which will braise and be amazing. I’m a bigger fan of chili than brisket.
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Third, also cooked a tri-tip brisket style and I’m pretty sure that one has a better chance of working.
I would have loved to gotten this right my first time out. But I’m fine with what I have and what I did. I can pivot and make some tasty stuff with the flat and we can devour the point tonight.
I figured that must have played a part. I’m now sitting in my dad chair feeling regret eating a full slice. It was so crazy rich. My wife loved it and she had 3. I’ve been eating so many fruits and veg on this diet I think that rich brisket threw me off kilter.Nice work Sven, but like I mentioned earlier, if you pull it early the flat will be dry, tough or undesirable. Be patient next time. The heat over time will break the collagen down and make the meat juicy.
Every piece of meat is different and some pieces of meat are just better than others, regardless of the chef involved.
Watching this thread, I think you did good, I also think you pulled the meat just a tad early. That said, welcome to brisket. Lots of variables, but I’d eat that brisket and you wouldn’t hear anything from me but grunts in between breaths. Really looks great.