So I went to Whole Foods last weekend and they had brisket. Fantastic! But the sirloin steaks were marked down so I got a honker and reverse seared it last weekend as some of you may have seen in my last post.
Went back this weekend to get the brisket and... they only had flats, for 9.99/lb no less! Shouldn’t have waited.
Not to be deterred, I had the butcher cut me a ~2.7lb chunk of flat and made my best attempt at it just now.
After dry brining overnight, seasoned with ground pepper and garlic powder with a token dusting of Harry Soo’s beef rub. I generally stuck to Steve Raichlen’s method for brisket flat.
5 hours in at 225 over pecan wood, wrapped it up after stalling in the high 160s. Steve Raichlen says wrap at 175, but I didn’t have all night!!
An hour later it was over 200 and probing about as tender as it was going to get.
Next I rested it for an hour before carving.
Overall I give myself a 6/10. The flavor was right where I wanted it. Nice and sharp bite from the salt, pepper and smoke. When I imagine how a brisket should taste, this was close enough to make me chuckle. The problem was the tenderness and juiciness. The edges were nice and tender and the burnt ends were fantastic, but the meat in the center had a lot more bite than I had hoped. Couldn’t easily cut a slice with a fork. And, while pretty moist, I had hoped for an absolute gusher of meat juice.
Of course I’m my own toughest critic and my wife was really into it, but I’m already looking forward to my next try!
Went back this weekend to get the brisket and... they only had flats, for 9.99/lb no less! Shouldn’t have waited.
Not to be deterred, I had the butcher cut me a ~2.7lb chunk of flat and made my best attempt at it just now.
After dry brining overnight, seasoned with ground pepper and garlic powder with a token dusting of Harry Soo’s beef rub. I generally stuck to Steve Raichlen’s method for brisket flat.
5 hours in at 225 over pecan wood, wrapped it up after stalling in the high 160s. Steve Raichlen says wrap at 175, but I didn’t have all night!!
An hour later it was over 200 and probing about as tender as it was going to get.
Next I rested it for an hour before carving.
Overall I give myself a 6/10. The flavor was right where I wanted it. Nice and sharp bite from the salt, pepper and smoke. When I imagine how a brisket should taste, this was close enough to make me chuckle. The problem was the tenderness and juiciness. The edges were nice and tender and the burnt ends were fantastic, but the meat in the center had a lot more bite than I had hoped. Couldn’t easily cut a slice with a fork. And, while pretty moist, I had hoped for an absolute gusher of meat juice.
Of course I’m my own toughest critic and my wife was really into it, but I’m already looking forward to my next try!
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