/Ding /Ding /Ding Update!
Longest stall I ever saw on a brisket, or maybe it was just a watched pot? Not only going by IT, but I probe this piece of meat prior to pulling, didn't want no silly inexcusable mistakes this time. Its strictly BTB (By the book).
You all know how a redneck is a creature of opportunity, using what's available.
So here is the Styrofoam box the brisket came in.
The perfect size? The perfect place to rest a cooked brisket for an hour or two. Took almost 2 hours for the IT to drop 2 degrees.
But with more insulation like say the bubble wrap that came in the cooler with the brisket, it really holds heat. bubble wrap underneath and a nice towel on top.
Then there was the wrapping paper it was filler in the ice cooler as well.
Its like the total Brisket package.
OK back to the brisket.......... I separate the point from the flat and remove the really excessive fat. I did this so you know I know how that grain runs to slice it.
Just starting.....
I wish you could see this meat. With a chefs knife I can cut slices 1/8th of a inch thick easily continuously. Wow!
It hard to make a pretty picture of a plate of Brisket but I did what I could.
Fresh store bought loaf bread, pinto beans w/ ham hocks, pickled beets, and fresh onions. There is also some of my homemade West Texas BBQ sauce...... Man and its not even my B-Day!
Well that's it my friends. Its really delicious, juicy and tender. Color me impressed with the prime brisket and a good friend. I hope you all enjoyed watching and laughing at me. Its been a load of fun!