Getting in touch with my inner Brisket

FLBentRider · July 26, 2008, 10:26:22 AM

After six hours @200F the flat is at 204F (gotta love oven thermostats, is there a PID for a Jenn-Air?)

The point is 195F

Leave in oven for another couple of hours or go ahead and FTC ?

westexasmoker · July 26, 2008, 12:26:07 PM

I bet your good to go for FTC, hows your fat cap is it nice and loose? Just threw mine into the smoker and won't be done till tomorrow, but I want it now! Where are the pics FL! ::)

C

FLBentRider · July 26, 2008, 12:36:45 PM

I didn't check the fat cap, they're both in FTC now. I'll post pics when then come out of FTC, before and after carving, if I can keep the family behind the (velvet) rope that long...

FLBentRider · July 26, 2008, 03:20:07 PM

W O W ! ! ! ! ! ! ! ! !
O M G ! ! ! ! ! ! ! ! ! !

The Flat, is gone. Pics to follow shortly.

Best Beef BBQ We've ever had.

The Point is still in FTC.

westexasmoker · July 26, 2008, 03:29:52 PM

So we done good! See I'm good for something! Mesquite! ::) Can't wait to see the pics!

FLBentRider · July 26, 2008, 03:35:26 PM

Pictures - Ask, and Ye Shall receive:

Just out of FTC -

Sliced:

FLBentRider · July 26, 2008, 03:40:31 PM

I have to admit that there is some Magic going on with Mesquite on a a Beef Brisket.

I'm not ready to give up my Hickory on Pork, Chicken, Almonds, etc. but I have a new respect for mesquite on beef.

I thought that four hours might be a bit much, but it was perfect.

And we still have yet to break into the point. From what I understand it is B E T T E R ?

La Quinta · July 26, 2008, 11:10:34 PM

Oh boy...WTS is gonna love this... ;D

deb415611 · July 27, 2008, 03:05:40 AM

Wow, that looks awesome. I have only tried brisket once and it was a little dry and didn't go over that well. It sure didn't look like that one.

FLBentRider · July 27, 2008, 04:20:05 AM

deb415611,

The first brisket I did a few months ago turned out like yours. It was a Sams brisket. This one was from a butcher shop. I don't remember the USDA grade of the Sams brisket, but the one I just did was Prime and Angus to boot.

deb415611 · July 27, 2008, 05:03:28 AM

FL,

Mine was from BJ's so probably similar grade to your Sam's one. I'll have to see what I can get at the butcher and try again. I'm not sure about the mesquite though .

westexasmoker · July 27, 2008, 09:43:16 AM

That looks awesome FL! Mine is still in the oven rockin and a rolling! Oh come to the dark side Deb a bit of mesquite is a good thing! ;D

C

deb415611 · July 27, 2008, 10:33:51 AM

Quote from: westexasmoker on July 27, 2008, 09:43:16 AM
That looks awesome FL! Mine is still in the oven rockin and a rolling! Oh come to the dark side Deb a bit of mesquite is a good thing! ;D

C

but wts, I spent years telling my son not to give in to peer pressure, to be his own person, how would it look if I did just because you think I should....

Consiglieri · July 27, 2008, 10:35:31 AM

Nice job!

I did the oven-boat trick on the last brisket I made, and it turned out delicious, tender, and moist. We're headed to the fair today, and I'm hoping to find a brisket sammie. I'm sure it won't measure up, but I need to feed the beast after seeing those pictures. Ribs for dinner, but now I need brisket too.

FLBentRider · July 27, 2008, 10:42:00 AM

I decided that since the first one did not turn out the way I wanted, and I had kinda done my own thing recipe-wise, I decided to go full Texas-style brisket, mesquite and all.