BabyBrisket


 

Jim Lampe

TVWBB 1-Star Olympian
weighed only 3lb, 9oz...
brisket03272021a.jpg
seasoned with salt, pepper and cayenne...
brisket03272021b.jpg
just before 10am it was placed on the 14" WSM fueled by B&B charcoal and hickory wood for smoke...
brisket03272021c.jpg
the WSM held perfectly at 240ºF the entire cook....
after 4 hours 40 minutes (2:40pm) give or take a few, the internal temp hit 165ºF...
it was then wrapped in the magic
pink
butcher paper.
brisket03272021d.jpg
brisket03272021e.jpg
4 hours, 20 minutes later, the brisket hit 200ºF (7pm)
brisket03272021f.jpg

wrapped the beef in foil for another ½ hour (i know, another late dinner)...
then sliced, played with and finally plated....

brisket03272021g.jpg
brisket03272021h.jpg
served with wild rice, sautéed onions, shishito peppers, asparagus and roasted garlic (the usual suspects)
brisket03272021j.jpg
I am always leery about the outcome of brisket flats, but this one was near perfect... moist and tender...
most importantly, it was DELICIOUS!
Thank y'all for swingin' by!
eet.gif
 

Kevin L (NKY)

TVWBB Gold Member
A great cook on the smaller point brisket , the 14 did a great job. I need to try a smaller cut like this.
The hang look super,but plate shot said it all nice lay out of veggies to meat.
 

Joe Anshien

TVWBB Guru
weighed only 3lb, 9oz...
View attachment 24992
seasoned with salt, pepper and cayenne...
View attachment 24993
just before 10am it was placed on the 14" WSM fueled by B&B charcoal and hickory wood for smoke...
View attachment 24994
the WSM held perfectly at 240ºF the entire cook....
after 4 hours 40 minutes (2:40pm) give or take a few, the internal temp hit 165ºF...
it was then wrapped in the magic
pink
butcher paper.
View attachment 24995
View attachment 24996
4 hours, 20 minutes later, the brisket hit 200ºF (7pm)
View attachment 24997

wrapped the beef in foil for another ½ hour (i know, another late dinner)...
then sliced, played with and finally plated....

View attachment 24998
View attachment 25001
served with wild rice, sautéed onions, shishito peppers, asparagus and roasted garlic (the usual suspects)
View attachment 25002
I am always leery about the outcome of brisket flats, but this one was near perfect... moist and tender...
most importantly, it was DELICIOUS!
Thank y'all for swingin' by!
View attachment 25003
Very nicely done. Between the flats and whole, I like the flats. I am just not into fatty meat.
 

WJones

New member
Jimmy, I have thankfully learned to nail briskets but frequently lose my brain on the sides - you choices are right on the money and copied into my recipe binder.
Thanks for sharing this story.
 

 

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