Jonas-Switzerland
TVWBB Super Fan
Wife is heavily pregnant, but we wanted to meet our friends. So I invited them to eat brisket here.
They never had it, so I can screw it up and they'll never know
Trimmed up. It's a swiss cut, and the second time around I see that some stuff is missing, and some extra. Like I am missing part of the point, yet got an extra part of a muscle above the flat.
Shortly before the wrap. The muscle to the left is NOT the point, it's the extra muscle. (Or if it's the point, I am missing most of it)
I had trouble with the temps. Did not have a lot of time to dial in, and I tried running the top vent fully open. The WSM ran up to 140C/280F. IMO too hot.
After the wrap I finished it in the oven. It was... Weird. The sort of flat was probing like butter, but the sort of point did not. I took it some longer, and the flat felt like it became more tough.
So I gave it an overnight rest. Aaand
Kinda terrible.
The flat easily pulled apart. But it was DENSE and dry. The taste was not bad.
Not sure if that is how an overcooked flat feels like. Or if it was the high heat during the cook, or just the very lean brisket.
Anyhow, people still liked it. When they ask "How did you season it?", and you respond with "Salt and pepper", they ask "...and what else?". People here know the taste of the liquid smoke on McDonalds BBQ sauce. But never had an actual hot smoked meat.
Gonna think about what I wanna do next week. I 'm gonna cook another swiss brisket. Maybe inject it before...
They never had it, so I can screw it up and they'll never know
Trimmed up. It's a swiss cut, and the second time around I see that some stuff is missing, and some extra. Like I am missing part of the point, yet got an extra part of a muscle above the flat.
Shortly before the wrap. The muscle to the left is NOT the point, it's the extra muscle. (Or if it's the point, I am missing most of it)
I had trouble with the temps. Did not have a lot of time to dial in, and I tried running the top vent fully open. The WSM ran up to 140C/280F. IMO too hot.
After the wrap I finished it in the oven. It was... Weird. The sort of flat was probing like butter, but the sort of point did not. I took it some longer, and the flat felt like it became more tough.
So I gave it an overnight rest. Aaand
Kinda terrible.
The flat easily pulled apart. But it was DENSE and dry. The taste was not bad.
Not sure if that is how an overcooked flat feels like. Or if it was the high heat during the cook, or just the very lean brisket.
Anyhow, people still liked it. When they ask "How did you season it?", and you respond with "Salt and pepper", they ask "...and what else?". People here know the taste of the liquid smoke on McDonalds BBQ sauce. But never had an actual hot smoked meat.
Gonna think about what I wanna do next week. I 'm gonna cook another swiss brisket. Maybe inject it before...
