Brisket tomorrow

[jwhite613]

[Erik Tracy]

Here's the final brisket


I really like the flavor profile - nice smoke, a good pink smoke ring, and honest beef flavor.

However....not as tender as I wanted. I took the meat off at 205F per a trusted recipe I was told to follow.

I think that is over done. Shoulda taken it off earlier.

I dunked the sliced pieces in the drippings and braising broth to get some moisture back in - so it saved the overall experience.

But my family is brutal - I always ask them to brutally rank my bbq so I can up my game.

I nailed ribs the other week with a solid family "9", but the brisket only faired an overall 6.5

Got high marks for flavor and smoke, but the lack of tenderness killed me

That's what it is all about, though - live & learn - then improve!

[chessman]

Man, this has made me ravenously hungry! Good job.

[JJinID]

Looks more than edible to me...nice job!

[Erik Tracy]

Thanks guys!! Really...means a lot.

Good 'q' is something I truly enjoy perfecting and sharing with family.

I keep a log of notes and tips - which my family teases me about but appreciates the effort.

I did do some killer bbq chicken yesterday - my own rub concoction with some smoke - it was righteous good - crispy skin, perfect balance of rub & seasoning to chicken flavor.


So...there is karmic balance - and progress.

IMO - tritip is the best best for value, time, and flavor - brisket is tough (bad pun intended)

[jwhite613]

Erik... Everything looks good to me!!

[Erik Tracy]

Originally Posted by JBT

You're missing the best part of the brisket, the Point. The fatty end which has the most flavor and tenderness.

"Point" taken

I'll heed these wise words next time I try brisket.

I may have to put in an order ahead of time -but so be it.

The flat is 'tough' to get right

[mdkim]

Brisket does require a little more love and attention. I'd love to smoke one one day. In the meantime, prime rib and pork butt are all I can handle after having a few .

Here's a pic from my last smoke...

[dirtbag]

Erik,
What do you use for a pit? I used a Weber Smoky Mountain for years but last year I got a Pitmaker Safe. What a treat. So well insulated that it stays consistent no matter what the weather is. Did a BBQ for 50 people last fall.
3 briskets, 10 racks of baby backs and some chicken thighs, no problem.
I prefer not to wrap my brisket. But that's why BBQ is like audio, everyone
has their own preferences and they are all good.