CAB Brisket and the Return of the Water Pan

[Dustin Dorsey]

I was perusing the meat section of our local grocery store and in a bin of what is always select or commodity briskets I found this gem:


Certified Angus Beef for the same price and a 9lber at that!


Gave it a trim.


Seasoned with Kosher Salt and coarse black pepper.

[/URL
Fired up the WSM at 225 to 250 with water in the pan. I think in my case with humidity we have here, it helps quiet a bit.

[URL=http://s29.photobucket.com/user/ddorsey97/media/Mobile%20Uploads/20160514225341.jpg.html]
Spritzed every 30 min or so with a mixture of 1/4 cup worchestershire and 1 1/2 cup of water.


Wrapped in butcher paper when the bark set which in my case was 160 internal.


The bark turned out great!


What's that? An actual smoke ring? I haven't seen one on my brisket in ages.


Sliced fatty end.


Sliced Flat.

 

[Dustin Dorsey]

Wife made greek white beans from the new Jamie Purviance book.


Plated

 

[Rich Dahl]

Great looking cook Dustin, looks delicious.

 

[Barb D]

I'd say you nailed that one Dustin, it looks so delicious.

 

[Andy Erickson]

Awesome looking brisky!

 

[Bob Correll]

Killer looking brisket and side dish!
I could make one helluva McBob with a slice of that!

 

[Cliff Bartlett]

Great looking Brisket Dustin. That bark does look superb. Those Greek White Beans look outstanding also. My wife bought me the new Jamie book also but haven't had a chance to use it yet.

 

[Drew Indy]

No matter how many different brisket pics I see, they all make my mouth water. Great looking brisket Dustin!

 

[Matt Rector]

That looks as moist as it gets! Stellar job sir!

 

[MickHLR]

That looks great Dustin! And, you found a CAB brisket for the price of select??? Now, that's funny right there...and I'm jealous!

 

[Nate Frost]

Awesome brisket!