Brisket Hair

[Scotty-G]

Just finished smoking, FTC and [attempting] to slice/chop two 15lb briskets.
Put my usual cracked pepper and garlic rub on the night before.  Filled the whole bradley with the two brisket flats and points.
Bottom 2 trays were 1 flat each.  Top 2 trays were 1 point each.  On top of the top tray I inverted a jerky tray and put the carved out, more solid fat for melting and dripping on top.  2 hrs hickory, 1 hr special (just to use up the last of it), 2 hrs hickory at 200 deg for 20+ hrs.  I fell asleep and my temp monitor auto shut off due to the long use time.  Woke up in the morning with an IT of 190 deg on the bottom flat (20+ hr point) and 180 on the points.  Pulled the flats and FTC with Honey and CranApple juice (didn't have straight apple juice).  After 3 more hrs at 220 deg, the points were at 193 and I had to pull them due to time.  Also FTCd them.

Okay now I've read FTC 2 -6 hrs.  Had to run out and didn't make it back until FTC of 8 hrs -  ???

Tried to slice the flats but everything fell apart in my hands.  Instead, I had a few clumps of fat and long, thin, spaghetti type strands of meat.  My daughter was watching and asked what is that.  Brisket Fat I replied (Just learned that Fat is also chinese for hair) so my daughter could not contain the laughter of long, thin, stringy Brisket Hair.  I like the name so now I have over 20 lbs of brisket hair vacuum sealed and ready for the future as well as for dinner tonight.

[Oldman]

Enjoyed your story...

[NePaSmoKer]

:D  :D :D

nepas

[hillbillysmoker]

Guess you would call that having a good hair day.