Rolled Brisket evaluation

Discussion in 'Beef' started by squeezy, Apr 25, 2007.

  1. squeezy

    squeezy Master of the Pit OTBS Member

    For those of you interested in my rolled brisket experience ...
    I believe my butcher chooses to do this with the thinner pieces, as it was no more than 2½ inches at the thickest. It was rolled fat side out (trimmed) and when I do another, I will cut the ties and rub the inside well and then retie it.
    Overall, I think it was a great success ... very tender, easy to slice ( like a bologna roll) perhaps not as juicy as I would have liked. Next one will be taken to 200º-205º instead of 195º ... to see the difference.

    I definitely reccomend trying brisket this way [​IMG]

    Here is the thread to my weekend smoke if you missed it:
    http://www.smokingmeatforums.com/for...ead.php?t=4333

    ...and a couple pics in high res:
    Rolled Brisket on left
    [​IMG]
    Sliced
    [​IMG]
     
  2. wvsmokeman

    wvsmokeman Smoking Fanatic OTBS Member

    Thanks for the update. I was wondering how it turned out. I'm still new at this so I have to ask, will letting it get to a higher temperature possibly result in it being more juicy? Thanks
     
  3. deejaydebi

    deejaydebi Smoking Guru

    Paul -

    Did you wrap it and let it sit awhile (I can't remember)? That usually juices it up good.
     
  4. squeezy

    squeezy Master of the Pit OTBS Member

    I believe it would, also a longer rest in the foil would have helped.
    Had very hungry guests to consider.
     
  5. squeezy

    squeezy Master of the Pit OTBS Member

    Yes, I did but only an hour ... of course I'm comparing mine to first taste of Q'd brisket I had when visiting Texas ...

    It was darn good ... everyone said as much!
     
  6. deejaydebi

    deejaydebi Smoking Guru

    Well then there's no complaint right? Sure looks good!


    BTW Paul?

    YOUR OUT OF UNIFORM! Where's the OTBS Logo boy? Congrats!
     
  7. squeezy

    squeezy Master of the Pit OTBS Member

    It sure was good ... thank you very much!

    About the uniform ... I've hinted about a nomination ... alas no takers [​IMG]
     
  8. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Check your e-mail ya ol coot!!! u got nominated[​IMG] congratulation's
     
  9. deejaydebi

    deejaydebi Smoking Guru

    Maybe Dutch has gotten to it yet? Well ya got nominated and renominated I think we were all going for it!
     
  10. squeezy

    squeezy Master of the Pit OTBS Member

    Thanks Bubba ... a humble bow and [​IMG]
     

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