USDA Prime Brisket: WOW!


 
Enrico Brandizzi

Enrico Brandizzi

TVWBB Honor Circle
Got USDA Prime Brisket from PM Beef.
Frozen and 2 months later thawed.
Trimmed heavily and rubbed with SPOG.
Settled WSM with BBQGURU DX2, just little water (1/3 lt) and oak + hickory for smoke.
Cooking Temp was steady 250F
At 07:30 hours in wrapped in pink butcher paper and let it cook for 4 hours more.
Total cooking time 11:30 hours. I was short in time and couldn't cook 1 more hour.
Brisket rested in gas oven @150F for 30 minutes and then carved.
Flat was really moist even though a little under.
Surprisingly point was delicious: super moist, tender and tasty. I thought it should be under too, but not.

IMG_8089 by Enrico BBQness, su Flickr


IMG_8086 by Enrico BBQness, su Flickr


IMG_8087 by Enrico BBQness, su Flickr


IMG_8091 by Enrico BBQness, su Flickr


IMG_8097 by Enrico BBQness, su Flickr


IMG_8106 by Enrico BBQness, su Flickr


IMG_8110 by Enrico BBQness, su Flickr


IMG_8123 by Enrico BBQness, su Flickr


IMG_8124 by Enrico BBQness, su Flickr


IMG_8129 by Enrico BBQness, su Flickr
 
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That picture of the marbled meat looks like kobe beef! Congrats on an awesome cook. Is it difficult to find USDA prime beef where you live?
 
Brisket looks amazing Enrico, but I'm impressed with the butcher paper wrapping job. Got any tips on what's the best way to wrap a brisket? I saw a post a while back when you cooked beef ribs, I can't recall but did you wrap them in paper also? Thanks
 
I've never even seen a prime cut of brisket around here but what beautiful marbeling. Your brisket looks delicious! Outstanding cook!
 
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