Tomorrows Cook

pjayt · Jul 19, 2014

have 11.5 lbs Brisket 10 lbs Boston Butt paid 3.68 per for the brisket
1.69 per for the butt. have the butt in the brine for the evening.
Can't wait for the a.m. will post pron tomorrow

Dadeo719 · Jul 19, 2014

This is like Christmas Eve!!!! Im more excited than I probably should be.

IamMadMan · Jul 19, 2014

Looking forward to seeing your pictures...

pjayt · Jul 20, 2014

Ok here's the Pron

this is one of my best cooks I brined the butt it was the best I've ever tried
ok hrer is the pron. :clap2:

THoey1963 · Jul 21, 2014

Food looks great. Only comment I would make would be that it doesn't look like you are slicing completely against the grain on the brisket. If you look at the raw picture, you can see the way the grain runs.

It looks like it is running from 10 o'clock to 4 o'clock. So, you would want to slice it from 1 o'clock to 7 o'clock or 2 to 8. In your slicing photo, it looks like you are cutting 12 to 6. A hint someone gave me was to notch the corner the way the grain is running (your bottom right in this case) before you apply your rub.

pjayt · Jul 21, 2014

the raw brisket fat cap is down I always cook and slice fat cap up
but thanks for the pointer.

THoey1963 · Jul 22, 2014

BTW, not like I am a pro at briskets. I in no way meant to sound like one. Just passing on pointers that I have picked up. :wink:

lionhrt · Jul 22, 2014

good looking chow there. as for marking the grain I use tooth pics put into the flat pointing the direction that the grain runs. Pjayt you have me wanting to taste some Que

ayb97 · Jul 22, 2014

All of it looks great. Good Job. Any info on how you did the cook? Temps and wrapping?

pjayt · Jul 22, 2014

fat cap up 275 wrapped after 4 hours rested 1 hour 7 hours total process
I use Franklin method all the way except I wrap in foil that,s why it only
takes 7 hours untill time to eat.

bawb · Jul 22, 2014

pjayt;nice job it all looks great!!!

Tomorrows Cook

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