I picked up a tiny 8# packer from Costco on Friday. After trimming, it was ever smaller, but I was mostly disappointed about how small the point was. I seasoned with Texas BBQ Grand Champion and put it on at around 2:30am yesterday. I let it coast at 225 grid as I wasn't in a rush, and since it was so tiny. Oak for smoke...which came through, but didn't result in a smoke ring. I do notice that I only get smoke rings on the egg if I season briskets with S&P.
Before I pulled it off.
Probably the best tasting (not looking) brisket i've made to date. I definitely need a better knife (or a Ken Onion) or something. I had trouble cutting through the bark, even though it wasn't very hard, but resulted in thicker slices than I wanted. I also missed a couple spots on my trimming as I left a lil too much fat in one spot that didn't render properly. Oh well, it still tasted awesome!
After I split the point
Nom nom :mrgreen:
So here is the funny thing. I made this massive sammie and I had to do the Triple D mouth open to shove it in. I was amazed. I called the wife over and I said, "I know this is humongous, but take a bite". She said "holy ****, is there sauce on that"? I tell her no and she asks for another bite, then said "that has to be some of the moistest brisket i've ever had. Make me one!" I built the sammie with point on the bottom with flat on the top so we were getting all types of goodness. :thumb:
Before I pulled it off.
Probably the best tasting (not looking) brisket i've made to date. I definitely need a better knife (or a Ken Onion) or something. I had trouble cutting through the bark, even though it wasn't very hard, but resulted in thicker slices than I wanted. I also missed a couple spots on my trimming as I left a lil too much fat in one spot that didn't render properly. Oh well, it still tasted awesome!
After I split the point
Nom nom :mrgreen:
So here is the funny thing. I made this massive sammie and I had to do the Triple D mouth open to shove it in. I was amazed. I called the wife over and I said, "I know this is humongous, but take a bite". She said "holy ****, is there sauce on that"? I tell her no and she asks for another bite, then said "that has to be some of the moistest brisket i've ever had. Make me one!" I built the sammie with point on the bottom with flat on the top so we were getting all types of goodness. :thumb:
