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Another Brisket


 
G

GlenM

TVWBB Member
Howdy Folks, so i had recent success with the point of a brisket and decided to cook the flat last weekend, and here she is



Went with simple black pepper, salt & chilli on top



Used lump with a fair amount of skeet mixed in



Thin blue.........so thin can't see it :D



Set the Mav to 206f but noticed there was still so much fat un-rendered i took it to 216f - (7.5 hrs @ 225f)
wrapped her in foil, towels and into cooler for 3 x hrs while i baked some taters with remaining lump.

Looked good.......



But i have to say while tasting great it still had so much fat through the meat became very very heavy on the ol tum almost felt like you was eating lard!!! tasted great but almost sickly! - not good when i was on my way to the tavern after :)



Defiantly had more success with the point
 
It's hard to tell from the first 2 photos, but it looks like maybe you could have trimmed some of that off?
 
This was not my best go at brisket and while taste / temp wise it was a success.....oh and you could have sliced it with a plastic spoon or butter nice....talk about tender! i know in future to trim excess fat, for some stupid reason i thought it would all render out :rolleyes: obviously not!

Well if all we did was post successfull cooks it wouldn't be entirely honest now would it :D , Nick no baste....except for the cook - Capt Morgans spiced ;)
 
Good taste - too much fat: trim the fat away as you eat and then call it a successful cook. Don't get down on yourself.
Life is a constant learning experience, and if it TASTES GOOD along the way the YOU DONE GOOD!
 
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