Brisket Final Results

[Mattb82]

Brisket cook number three in the books. I started out thinking I messed up by not trimming extra fat and that it wouldn't render, thank you to those who advised in a previous post to let it ride. Everything rendered perfect and tasted amazing.

Right at 10 hours at 255 with salt, pepper and granulated garlic for the rub

 

[BBQ Freak]

looks like some good eats :thumb:

 

[Kyle Serlington]

looks great! wish i had some of that!

 

[Mattmdv1]

Looking Good!!!

 

[landarc]

Nicely done

One thing, it appears you are cutting the point wrong. Where you cut the flat directly across the grain, when you get to where the point and flat sit together, turn the meat about 90 degrees, cut edge (where the flat was) and slice down, through the middle, that will result in your cutting at a bias to the flat and point, it is even better that way.

 

[Mattb82]

Thank you landarc. I have very limited experience (3 briskets) so any feedback helps.

 

[cheez59]

I would destroy a plate of that right now.

 

[jgbmgb]

I would destroy a plate of that right now.

+1 !! Me too!!!

 

[deepsouth]

That looks great.

 

[Diesel Dave]

Winner!!!!!

Looks great :thumb:

 

[fuzzy1626]

0800 and I'm thinking a piece of that would make a great brisket biscuit...:grin:

 

[Mattb82]

Fuzzy, just made brisket hash with over easy eggs on top smothered with sausage gravy.

 

[fuzzy1626]

Fuzzy, just made brisket hash with over easy eggs on top smothered with sausage gravy.

That would work also. I just had two McDonalds sausage biscuits...:icon_blush:

 

[Big George's BBQ]

Looks very good to me

 

[AussieMatt]

Looks great...try a hot and fast on the next one?

 

[Enrico Brandizzi]

Looks jummy!

 

[S.Six]

Looks like you nailed it brother!

 

[Smoke on Badger Mountain]

Looks great!

 

[Mattb82]

Thanks guys

 

[Exocet]

Looks great! I'm hungry just thinking about it.

Wally World had 4 full briskets just sitting there tormenting me this morning. Maybe I'll give another one a go next weekend.