Brisket virgin - wish me luck

Started by smokin stu, April 14, 2007, 10:30:09 AM

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Wildcat

Not even a dirty plate for us to drool over?? :( ;)
Life is short. Smile while you still have teeth.



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coyote

Fine work S Stu.......................Do you deliver ? ;D
                                                  Coyote

hillbillysmoker

Looks great Stu.  Thanks for sharing the info.  Enjoy and have fun.
May the fragrance of thin blue smoke always grace your backyard.


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SKSmoker

That looks really good man! That is my next adventure for me. I hope mine turns out as good as yours!
Lead by example

smokin stu

I froze half right away and just pulled it out for tonight's dinner.  Steamed it for an hour to warm it up, then carved it up and tossed the meat with a hearty BBQ sauce and just dumped the meat in plain old buns.

I think it's better with the BBQ sauce as opposed to the mustard.

I better do another brisket....  just to be sure.

SKSmoker

You can never be sure if the first turned out right or not, so I think you are on the right path with making a second, or third, or..  ;D

I just did up my brisket and tucked it away in the fridge so I can put it in on Friday night. Mine was a packers cut and is about 11.5 lbs, so your timeline is a great guidline for me to go on. Thanks for you excellent post!

Good info on reheating as well. There is know way only two people will eat this brisket!!
Lead by example

smokin stu

SKsmoker, let us know how yours turned out.