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Beautiful Brisket

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Post Tue May 07, 2013 10:53 am
phillyjazz well done
well done

Posts: 2980
Location: Philly

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Got this 16 lb. Angus bad boy at Restaurant Depot. Cut off the flat for braising. The point was marvelously lean, but has a nice fat cap. In the smoker now...
- Phillyjazz -

Grill Dome ceramic / Ducane Affinity 4200 gasser/ Concrete pit
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Post Tue May 07, 2013 11:07 am
sroach well done
well done

Posts: 1170
Location: Warrington, PA
16 pound beauty... that's going to take a while to cook..
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Post Tue May 07, 2013 1:17 pm
phillyjazz well done
well done

Posts: 2980
Location: Philly

sroach wrote:
16 pound beauty... that's going to take a while to cook..


Well, I whacked off about 2.5 (flat) for later braising / pressure cooking. Still, the point is taking it's good old time, as briskets do. As always, we wait for the brisket and not the other way around ....
- Phillyjazz -

Grill Dome ceramic / Ducane Affinity 4200 gasser/ Concrete pit
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Post Tue May 07, 2013 2:38 pm
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5899
Location: Central Alberta, Canada
Philly - what rub are you using on that?
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Post Tue May 07, 2013 8:22 pm
phillyjazz well done
well done

Posts: 2980
Location: Philly

CanadaBBQGuy wrote:
Philly - what rub are you using on that?


Made my own ... Mostly regular paprika with some smoked, dry mustard, herbes de Provence, French Thyme, Black Pepper, Sea Salt, Turbinado Sugar, Cardamom, Cayenne, Granulated garlic and onion, bit of cumin, Mexican Oregano. Rubbed with yellow mustard.

It was EXTRAORDINARILY tender. Foiled at about 175, and let go to 200. Rested in oven foiled for 2.5 hours. MELTED in your mouth...
- Phillyjazz -

Grill Dome ceramic / Ducane Affinity 4200 gasser/ Concrete pit
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Post Wed May 08, 2013 10:54 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7566
Location: Stoughton, WI
I don't believe I've ever heard a brisket point described as "extraordinarily lean" before! :lol: Did you get a nice smoke ring?

Post Thu May 09, 2013 8:55 am
phillyjazz well done
well done

Posts: 2980
Location: Philly

ScreamingChicken wrote:
I don't believe I've ever heard a brisket point described as "extraordinarily lean" before! :lol: Did you get a nice smoke ring?


It was lean FOR A BRISKET :)

Got a little smoke ring. This was the TENDEREST brisket I ever made... Just wish my meat slicer was self-cleaning. Still, it makes nice uniform pieces.

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- Phillyjazz -

Grill Dome ceramic / Ducane Affinity 4200 gasser/ Concrete pit
Image

Post Thu May 09, 2013 1:17 pm
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5899
Location: Central Alberta, Canada
phillyjazz wrote:
ScreamingChicken wrote:
I don't believe I've ever heard a brisket point described as "extraordinarily lean" before! :lol: Did you get a nice smoke ring?


It was lean FOR A BRISKET :)

Got a little smoke ring. This was the TENDEREST brisket I ever made... Just wish my meat slicer was self-cleaning. Still, it makes nice uniform pieces.


I hear you - sometimes I spend almost as much time cleaning my slicer as I do slicing meat.
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.


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