Birthday Brisket

[ChuckO]

My bride picked up this point for my birthday

Rubbed it with Pepper, Red Pepper Flakes and Montreal Steak Seasoning

Put in on the 22" at 4:30AM

Six hours later IT was 165, wrapped it up in Pink Butcher paper

We were going to make spicy slaw, but the cabbage wasn't good, so we fell back on BBQ beans, can't go wrong with BBQ beans, right?

Bacon for the beans

Onions cooked in the bacon grease

Pulled the brisket off after 11 hours. Six unwrapped / five wrapped. Put the taters & beans on while the brisket rests

After two hour rest

https://imgur.com/ACUE32F

Thought it would be more juicy

https://imgur.com/qlIvNJJ

Beans & Taters

My "plate"

https://imgur.com/7YJhQ4J

This is good stuff

I was a little disappointed in the lack of juice. The couple hours was weird. It hit 190 IT, and stayed there for nearly two hours. Seemed really late for a 2nd stall? I pulled it at 195 and let it rest wrapped in towels in a small ice chest. During the rest it never went up in temperature, and didn't start going down in temperature until nearly one hour into the rest. Then the temperature dropped rapidly going as low as 180 before we opened it up to slice. I wonder if I should have pulled it sooner in that 190 2+ hour stall?

 

[JimK]

Sorry it came out dry, Chuck, but it looks good. Love the carving video - I have the same cutting board.

Hope your birthday was super.

 

[Joan]

HAPPY BIRTHDAY CHUCK !!!!!!!!!

Here's dessert!!

 

[Rich G]

Happy birthday, Chuck! Sounds like some weird temps going on, but the brisket looks great! Some people think I'm funny that I always cook on my birthday, but it just means that I get what I want, prepared exactly how I like it!

Hope you have some leftovers for sammies!

R

 

[JeffG]

Happy Birthday ChuckO, well the brisket looks tasty from here, i'm sure you will make the leftovers into some thing tasty.

 

[Tim K]

That brisket looks freakin AWESOME!! I think sometimes we’re our own worst critics, but I guess thats what helps us continue to improve.. happy birtoday, and again, I think the brisket looks out of this world good.
Tim

 

[Rich Dahl]

Sorry you weren't happy with it, sure looks good. Anyway Happy Birthday.

 

[Joan]

Chuck, you never did say, what did your "BRIDE" think of the meat? After all, she is the one who spent all that money on it. lol

 

[Brad Olson]

Judging by the looks of the pan, did you eat the rest of the bacon after saving 3 pieces for the beans?

 

[CaseT]

Happy birthday! It still looked tasty even though a bit dry. Nice smoke ring!

 

[MichaelA]

Chuck...happy birthday! Two things regarding the brisket:

1. Never pull by “IT.” The brisket is done when it’s probing very tender...when can stick your temp probe in and out with pure ease. 195 is definitely too low for a point cut or any brisket for that matter.

2. You sliced the brisket incorrectly. You need to slice it “against the grain” and not with it like you did...that alone will make it a little “less dry” and not stringy.

Both of these are easy fixes for the next time.

All the best,

Mike