Rolled Brisket evaluation

[squeezy]

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

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

Sliced

 

[wvsmokeman]

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

 

[deejaydebi]

Paul -

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

 

[squeezy]

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

 

[squeezy]

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!

 

[deejaydebi]

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


BTW Paul?

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

 

[squeezy]

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

About the uniform ... I've hinted about a nomination ... alas no takers

 

[bbq bubba]

Check your e-mail ya ol coot!!! u got nominated

congratulation's

 

[deejaydebi]

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

 

[squeezy]

Thanks Bubba ... a humble bow and