Hello all;
My first attempt at brisket (11lb packer cut) is right now in FTC limbo land....
Last night at 5pm, in for 1 hour Jim Beam, 5 hours of mesquite. Took it out at 11pm and into the 200F oven with foil until 9am this morning.
When I tested the temperature, the tip of the instant read thermometer went right through with no pressure at all. That worried me a bit, and the brisket nearly fell apart when I moved it from the pan to the counter to wrap it up.
So it is either (a) darned tender or (b) all fat.
I'll post again this afternoon when it decloaks from the cooler.
Rich
I would be guessing A darn tender!!
Oh Goody a multiple choice test.
My answer is also "A" -- Darned tender! Could also be "D" Darned tasty also!
Oh wow is it ever good!!!!!!!!!!!!
Melts in your mouth!
How do you insert a picture?
Here ya goes on the picture question
http://www.susanminor.org/forums/showpost.php?p=768&postcount=11 (http://www.susanminor.org/forums/showpost.php?p=768&postcount=11)
Tom
Great job!
Looking forward to seeing those pictures,
Carolyn
MMMMMmmmmmm....did I hear brisket???
C
Sounds like ya did good Rich! :D
I'll try to get the photo posted asap....
MMMMMMMMMMMmmmmmmm, tender brisket. Can`t wait for the pictures!
Lumpy
Let's see if I can display the photo....
(http://i630.photobucket.com/albums/uu28/rrchambers/IMGP2075.jpg)
Looks good! I have a couple pork shoulders waiting to go in, but now you having me wanting to do a brisket! :D
Ole
drool drool drool
That's one thick brisket you have there. Looks gooooooooood. I Love brisket.
WOW! is right!
That brisket looks great and it's huge, too
Thanks for sharing with us...are there any leftovers?
hint, hint,
Carolyn
Quote from: Caribou on July 06, 2009, 03:39:48 PM
WOW! is right!
That brisket looks great and it's huge, too
Thanks for sharing with us...are there any leftovers?
hint, hint,
Carolyn
The brisket was 10.75 lbs. I have two others in the freezer --- one is 13lbs. I got them in a US Walmart Supercentre for $1.89US/lb. (I live in Ontario and a full brisket is hard to find). They were packer cuts, and I didn't trim them or anything. Just put on the rub, let them sit for about 20 hours and in they went. I never thought it would turn out as good as it did.
Sounds like you are in brisket heaven for at least a couple of days with more in the fridge. :)
good job damm
seemore
Nice job, looks tasty!
Quote from: Smokeville on July 06, 2009, 08:06:29 PM
Quote from: Caribou on July 06, 2009, 03:39:48 PM
WOW! is right!
That brisket looks great and it's huge, too
Thanks for sharing with us...are there any leftovers?
hint, hint,
Carolyn
The brisket was 10.75 lbs. I have two others in the freezer --- one is 13lbs. I got them in a US Walmart Supercentre for $1.89US/lb. (I live in Ontario and a full brisket is hard to find). They were packer cuts, and I didn't trim them or anything. Just put on the rub, let them sit for about 20 hours and in they went. I never thought it would turn out as good as it did.
So you left the brisket whole?
You even left the thick vein of fat that separates the point from the flat?
Quote from: OU812 on July 07, 2009, 09:30:31 AM
Quote from: Smokeville on July 06, 2009, 08:06:29 PM
Quote from: Caribou on July 06, 2009, 03:39:48 PM
WOW! is right!
That brisket looks great and it's huge, too
Thanks for sharing with us...are there any leftovers?
hint, hint,
Carolyn
The brisket was 10.75 lbs. I have two others in the freezer --- one is 13lbs. I got them in a US Walmart Supercentre for $1.89US/lb. (I live in Ontario and a full brisket is hard to find). They were packer cuts, and I didn't trim them or anything. Just put on the rub, let them sit for about 20 hours and in they went. I never thought it would turn out as good as it did.
So you left the brisket whole?
You even left the thick vein of fat that separates the point from the flat?
Yeah... I was planning to trim (and even separate) but the instructions kind of got away from me. So I left it whole. A lot of the fat rendered out.
Gotcha Thanks