Brisket

[Brass Nazi]

Just a few sorry cell phone pics from a football get together at a friends house. The brisket took me about eight hours instead of the ten to twelve it usually takes for me.

http://i57.photobucket.com/albums/g234/JRTRAPP1/e3f2ccc2.jpg
http://i57.photobucket.com/albums/g234/JRTRAPP1/5b806c34.jpg

http://i57.photobucket.com/albums/g234/JRTRAPP1/e02cba0e.jpg

http://i57.photobucket.com/albums/g234/JRTRAPP1/df55db81.jpg

http://i57.photobucket.com/albums/g234/JRTRAPP1/7f8f5e1a.jpg

[Frostback]

Looks great! I have to try one of those someday. They are just so pricey up here when you can find them.

Frosty

[BigSlick]

No matter where ya go or what ya do, it don't get any better than this right here.

Just like it supposed to look, you can tell it was cooked right from the puddle and the color.

That right there is damned sure somethin ta brag about and be proud of JT :thumbsup:

No boil, no foil, all just low an slow till it's just right. That shows some kinda wizardry right there, or some serious cue experience.

If everyone could turn out brisket like this, da whole world a be a better place

http://i57.photobucket.com/albums/g234/JRTRAPP1/df55db81.jpg

[gjk5]

No matter where ya go or what ya do, it don't get any better than this right here.

Just like it supposed to look, you can tell it was cooked right from the puddle and the color.




yep, hit the nail on the head there slick.

[Brass Nazi]

That was the best one I have cooked. I have only cooked around 4 or 5 before so I am not that experienced. This is the first one that I was able to cook it enough to render the fat out of the point without drying out the flat. I have overcooked a few that had a heavy smoke ring and tasted good but were a bit dry and a few that had a nice moist flat but the point was tough and fatty.

What does the pool mean? Rendered fat cap?

The point was fantastic! I cut it into chunks of goodness that were as tender as a medium rare ribeye but only better because it tasted like brisket.

[Brass Nazi]

Also I used a different rub. I normally use a rub heavy in paprika but I kept it simple this time with some kosher salt and a lot of cracked black pepper, some garlic powder and a good dose of cayenne. The meat was delicious with a nice peppery crust.

[Blackdog]

Taking notes...........

[Pitmaster]

The point was fantastic! I cut it into chunks of goodness that were as tender as a medium rare ribeye but only better because it tasted like brisket.

Next time cut the point into cubes, season with some more rub, and put back in the pit for an 1-2 hours for burnt ends. Some of the eating around.

[BigSlick]

Next time cut the point into cubes, season with some more rub, and put back in the pit for an 1-2 hours for burnt ends. Some of the eating around.

+100

Burnt ends are the bomb. Nice and smoky, a lil crunchy and adds love to anything ya add em to (beans, greens, potato salad... almost anything).

I've cut up an entire brisket to make a big batch of burnt ends cause people always swipin em before I get any.

The puddle means when you seperate the flat and the point, you're gonna see a nice pool of juice inside. The longer you let a brisket rest, the less likely it is to be dry.

But, any of em are gonna get dry if ya run it to 190+

As far as a rub, I use salt and pepper only, nothing else. Nice and crusty, good flavor and all kinda good.

I like em with cayenne on em, but a lotta folks whine cause of the heat. If I'm gonna do one for just me (and I have) I add some cayenne and garlic, just like you did.

Good as it gets.

If ya got 4-5 under your belt, just keep tryin to pick good ones when ya buy em and with a few more, you'll be able to run em by feel and look.

This is sometimes deceiving, but not too often.

Make ya some chili, since winter is coming and you need to experience that

For real, nothin better than a fat bowl of brisket chili that a peel your insides hot. Lotta folks don't care for the heat, but since you been scarfin chipotles, I imagine you can handle it ;)

[Pitmaster]

Brisket also makes good hamburgers, pot roasts, etc. Corn two of them. One for corned beef and one for pastrami. Pastrami from a brisket is to die for.

[BigSlick]

OK, I been wonderin about this and it's off my list of stuff I can do. Pastrami ain't exactly native to Tejas but, I gotta say, I love a good pastrami.

I'm gonna start a new thread.

I made JT's brisket my desktop background cause it looks extra perfect and so far three people ask me what the hell it is :animlol:

[Brass Nazi]

If I want some leftover brisket for chili or burnt ends I will need to cook at least one or two more briskets. The one I made was gone in no time and people were sopping up the debris on the plate. Maybe I'll try it next weekend.

[craig110]

Oh man, you guys are getting my hungry again...

[Brass Nazi]

Here is another picture. I would have posted it before but I needed to crop my license plate out of it.
http://i57.photobucket.com/albums/g234/JRTRAPP1/471d1fcc.jpg

[gjk5]

that's a nice lookin brisket there BN.

Slick is right on the puddle, that's all that good ole fat rendered out.

I like a salt/pepper/brown sugar/cayenne/paprika rub myself. And believe it or not every now and again I throw in a little HEB Carne Guisada spice to give it a messican hint.