Came out a little dry (didnt foil) but tastes good
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My First Brisket
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That's you first brisket. Just beautiful Pandemonium. Kudos on a great job and to ya...---------------------------------------------------
I plan ahead, that way I don't do anything right now.
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KCBS CBJ
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Looks real fine...What temp did you take it to? Looks like by the way its crumbling that it went to the 200 range...Harder to slice at that temp but damn that looks tasty...
Lots of folks dont like the idea of foiling but I think it helps and thats what counts
Anyway...Points to ya for a sucessful first one!Craig
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Man...That look's damn fine to me! Nice!Sunset Eagle Aviation
https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!
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Looks darn good to me.
for a great first outing.
I'm with Tom and Craig -- I prefer to foil at about 165ish then take it up til a probe slides in like butter. Foiling seems to help keep it moist.
Originally posted by Pandemonium View PostI took it to 186 and it sat in cooler wrapped up for a few hours maybe thats why its falling apart?
Oh well, pulled (chopped) brisket is damn tasty too. The last one I did ended up being that way because of an extended rest time. Still yummy though.
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"All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010
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Yeah.... I also would suggest try the foil.... I am no expert, but have done them just about every way that I can think of (Fast & Hot, Low-n-Slow, Finished in the oven - grill - crock pot, Seared, Injected, Lots of seasoning, Salt -n- Pepper only, etc)...... Personally, I think my favorite way is Low-n-Slow (225*) with foiling @ 160-165ish... WITH LIQUID & seal up tight.... I think this is the step that really makes them moist for me, which may? have something to do with my electric smoker???...... I have only injected 2 of them & am not sure about the results... I really could not tell if their was a difference or not with the injection process .... Anyways, great job!.... And if there was any of it left? ..... On reheating, I would suggest doing it in something like a glass pyrex covered with aluminum foil over low heat & maybe add some Au Jus when heating or heated... I just made French dips tonight outta some frozen vac packed brisket slices with the packaged Au Jus (Crescent Brand) on some good White rolls I slathered with butter & just lightly browned under the broiler until they had a touch of brown & they were fantastic... Salty Beef never tasted so good...sigpic
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