Took this Brisket
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Pulled%20Brisket/SDC11408.jpg)
Smoked it for 8 hrs with Oak at 210*
Took it from the Bradley to the oven Wrapped in foil and some Salt Lick Q Sauce.
Set Oven at 205* and let the Brisket stay there till IT temp reached 205*
Pulled the top part
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Pulled%20Brisket/SDC11414.jpg)
Chopped the bottom
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Brisket/Pulled%20Brisket/SDC11415.jpg)
Both were off the chain.
Beautiful!
I love it!
My first brisket ended up that way (not on purpose), but that is how the Mrs requests it now.
I need to do another one...
When I do another like this I will trim it some.
This time, I trimmed nothing.
Not down to the meat layer just leave 1/8 to 1/4 of fat cap.
Soooo...I take it that when you boat your brisket it's gonna be just fall apart tender when it's done.
pfowl, that Brisket was smoked and cooked probably 26 hrs.
If I wanted sliced brisket, I would have only cooked to 190*
Now that looks good CGR! Chopped beef is great for sandwiches.
I basted the chopped and pulled meat with the "au jour" after I skimmed off the fat.
You don't have to add sauce on a sammie.
Looks great CRG. I will be doing my first Brisket this weekend.
Quote from: RickWL63 on February 11, 2010, 08:36:30 PM
Looks great CRG. I will be doing my first Brisket this weekend.
Rick, this was different than a sliced brisket. Don't use what I did here as a guide.
Keep it low and slow and allow plenty of time to get great Q.
Okay. I will be reviewing a few more recipes before I start. I want to have it for Sunday dinner, so I imagine it will go in the smoker sometime on Saturday. I will also be doing two chickens (MCW recipe) and possibly some venison/beef pepper sticks. Thank God I have Monday off.
Don't let the chicken drip on rest of the food.
Have fun.
They will be done separately. Chicken for Saturday, Brisket for Sunday. We are really enjoying eating smoked meats.
Wow! Pulled beef looks great. I chooped some of my brisket I made for the superbowl and simmered with a little beef broth and it made wonderful sandwiches. Great job. I was thinking of doing pulled beef soon but havent decided what cut of beef to use, the brisket or the or chuck roast???? From what i hve read the brisket is better to use.