- Joined
- Dec 9, 2004
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It's been about 10 months since I've cooked a brisket.
I started out with a 15 lb. brisket that was aged for 30 days. When I took it out of the cryo it wasn't pretty, with a strange shaped point and some random pices that needed to be trimmed off.
The fat cap was also pretty thick in some areas...
It cleaned up pretty well and I gave it a nice coating of Plowboys Bovine Bold...
I put it into the FEC-100 at 6:00am...
Once the bark was the color that I like I foiled it with some Basic Beer Mop from Smoke and Spice (for those who like to foil by internal temp, it happened to be 160)...
It probed tender a couple of hours later (the internal temp was 195 for you internal temp fans :-D). I let it rest in a cooler for a couple of hours and then sliced it for dinner. I didn't get a pic of the finished brisket but I built a mock competition box...
It was juicy and tender and had a great flavor. It may have been a hair past perfect, but I was very happy with the result.
I started out with a 15 lb. brisket that was aged for 30 days. When I took it out of the cryo it wasn't pretty, with a strange shaped point and some random pices that needed to be trimmed off.
The fat cap was also pretty thick in some areas...
It cleaned up pretty well and I gave it a nice coating of Plowboys Bovine Bold...
I put it into the FEC-100 at 6:00am...
Once the bark was the color that I like I foiled it with some Basic Beer Mop from Smoke and Spice (for those who like to foil by internal temp, it happened to be 160)...
It probed tender a couple of hours later (the internal temp was 195 for you internal temp fans :-D). I let it rest in a cooler for a couple of hours and then sliced it for dinner. I didn't get a pic of the finished brisket but I built a mock competition box...
It was juicy and tender and had a great flavor. It may have been a hair past perfect, but I was very happy with the result.
