Did my first brisket, after testing the Bradley out with a few chickens first. Loved the chickens, but have read so much about brisket here, I had to try it.
Bought an 11lb beast from the local butcher. Here's a picture of the whole thing...point and flat together, still in the vaccum pack.
(http://www.susanminor.org/users/zerolimits/Brisket1.jpg)
I separated the point from the flat, cutting along the "fat line". Here's a pic of the point.
(http://www.susanminor.org/users/zerolimits/Brisket2.jpg)
And a pic of the flat (untrimmed).
(http://www.susanminor.org/users/zerolimits/Brisket3.jpg)
Here are both pieces, separated and trimmed of fat.
(http://www.susanminor.org/users/zerolimits/Brisket4.jpg)
Here are both slabs, smothered with the rub. I used a brand of seasoning salt from BENDE (hungarian company).
(http://www.susanminor.org/users/zerolimits/Brisket5.jpg)
A photo of the finished flat...
(http://www.susanminor.org/users/zerolimits/Brisket6.jpg)
And after the cut...ready to be served.
(http://www.susanminor.org/users/zerolimits/Brisket7.jpg)
I was real happy with my first attempt, as were the neighbors. I cooked it at 215 for 13 hours/internal temp of 180, then FTC for 3 hours, before slicing. When I do it again, I think I'll let it go a little longer/higher internal temperature.
Thanks for providing some great pointers for a newbie on this board. I've been reading for the past 6 months, but haven't had much to add along the way.
ZL
Looks great ZeroLimits! ;)
Mike
It look great indeed!
Brisket looks great! It is 6:45pm here and it is over two hours before I can leave to go home and eat.
.....these pictures are cruel.
Beautiful from start to finish, Zero. Thanks for the pics.
Looks awesome Zero...you need Ice sauce!! :)
Zerolimits,
Outstanding photos and outcome.
Arcs_n_Sparks
Forgot to add that I smoked this for 3 hours, alternating maple and apple pucks. Also spritzed with apple juice along the way.
Well timed post for me. I'm trying to decide if I should cure a pastrami or smoke a brisket. I think I know which way I'm leaning.
Consigs...do Habs pastrami...it's awesome!!!
Ms. LQ: wholeheartedly agree that the pastrami is a fun, tasty project. On top of which, I want to try the steam technique since my last try was very flavorful, but a bit dry.
All the same, thinking a little relative immediate results (12-15 hours instead of a 5 days plus those hours) coupled with these nice brisket pix make me want to try a little TX bbq. Except the new snow is pretty tempting too. I'll figure it out and report back.
Looks great! I haven't used the Bradley for weeks now and these pictures might have me at my butchers tomorrow..lol
Quote from: Zerolimits on January 23, 2008, 01:42:22 PM
I was real happy with my first attempt, as were the neighbors. I cooked it at 215 for 13 hours/internal temp of 180, then FTC for 3 hours, before slicing. When I do it again, I think I'll let it go a little longer/higher internal temperature.
Thanks for providing some great pointers for a newbie on this board. I've been reading for the past 6 months, but haven't had much to add along the way.
ZL
Looks great! Briskets vary greatly as to their tenderness temp. Test it with a temp probe or fork when you are at 180* or so...if a probe doesn't go in like a hot knife through butter, let 'er go for another 5* and try again. You'll get a better feel for the tenderness this way!