Sunday Brisket

[lemans]

Here we go 10:25?sat night

 

[lemans]

Comp trimmed to expose the point for maximum bark

 

[lemans]

 

[lemans]

 

[lemans]

 

[TomKnollRFV]

So can I come over for sunday dinner? LOL!

What is 'Comp Trimmed' exactly?

Also what knife are you using to trim? I want to get a knife to trim fat, but I also don't want to drop 200 dollars on a knife I might use one in a blue moon just for trimming fat.

..Also, that injector made me think of like Jurassic park for some reason.

 

[lemans]

Good Morning.. 3:45 Sunday. Pit comming up to temp(250) and the brisket is just hanging for a bit .

 

[lemans]

Tom
Competition Trim is when you take all the fat off the point and almost completely separate it from the flat. This way you will get bark on all sides. And when you make your burnt ends and put them in your mouth.. you get that crunch and then that soft little nugget of heaven!!
As far as the knife I use... Very sharp and vey expensive.. they come two in a set.. Sams club $9.95!!!!

 

[lemans]

Oh BTW my Jurassic Park injector is a SpitJack. My wife gave it to me two years ago for Christmas

 

[lemans]

Tom
Competition Trim is when you take all the fat off the point and almost completely separate it from the flat. This way you will get bark on all sides. And when you make your burnt ends and put them in your mouth.. you get that crunch and then that soft little nugget of heaven!!
As far as the knife I use... Very sharp and vey expensive.. they come two in a set.. Sams club $9.95!!!!

 

[SmokinAl]

Great job on the brisket Buddy!
It looks fantastic!
Can't wait to see it done & sliced up!
Al

 

[illini40]

View attachment 372107 Here we go 10:25?sat night

Watching this one! Looks like a good start!

So can I come over for sunday dinner? LOL!

What is 'Comp Trimmed' exactly?

Also what knife are you using to trim? I want to get a knife to trim fat, but I also don't want to drop 200 dollars on a knife I might use one in a blue moon just for trimming fat.

..Also, that injector made me think of like Jurassic park for some reason.

Regarding knives - here is a thread that I received a lot of good feedback on knives: https://www.smokingmeatforums.com/threads/knives.277045/

 

[lemans]

Update 9 am 5 hours in and the color is almost there.. I have been spritzing ever hour with water and hot sauce. 10am I’m wrapping the brisket in butcher paper and back on til it’s done..

 

[lemans]

6 hours at 250. Beautiful color time to wrap in paper. IT 185. Stall time!!

 

[TomKnollRFV]

Tom
Competition Trim is when you take all the fat off the point and almost completely separate it from the flat. This way you will get bark on all sides. And when you make your burnt ends and put them in your mouth.. you get that crunch and then that soft little nugget of heaven!!
As far as the knife I use... Very sharp and vey expensive.. they come two in a set.. Sams club $9.95!!!!

Thank you! I might try this with my next brisket if I remember! And that bank breaking knife cost! ;)

 

[lemans]

6 hours at 250. Beautiful color time to wrap in paper. IT 185. Stall time!!

 

[lemans]

9 hours IT is 203. Separated point and flat. Flat in the cooler point diced into burnt ends.

 

[lemans]

Here is the finished product.. the fam devoured it!!! 10 hours of smoking , gone in 45 mins!! Lol

 

[lemans]

 

[illini40]

Nice work! Looks like a success.