JULY 5th BRISKET (Better Late Than Never)

Discussion in 'Beef' started by gary s, Jul 5, 2015.

  1. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Gary That is the finest looking Brisket,I have seen in a while.Thanks for sharing.

    Richie

    [​IMG]
     
  2. Thanks Richie.  

    Gary
     
  3. floridasteve

    floridasteve Smoking Fanatic

    Guess that proves you CAN follow your own advice!

    :yahoo: AWSOME! :yahoo:
     
  4. Thanks  Steve

    Gary
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL----Richie just made me think of when I saw a Brisket that looked that good. I know when it was. It was the last Brisket Gary Smoked !![​IMG]

    I wish he'd make one at the other "East Texas"---That's about 5 miles from my house!!![​IMG]

    Bear
     
  6. Thanks Bear  very kind,  I wish I was that close

    Gary
     
  7. texasrob

    texasrob Fire Starter

    Great looking cook! I'm planning on doing one soon. I'm trying to get all the info I can on how to cook, prep and cut it properly. Can I ask why you didn't cut the point off and just slice up the flat? Is cutting the point off not really necessary? I have never done one, just watched on tv and it looks like they always slice off the point for burnt ends
    Any/all input would be appreciated...thanks!

    Rob
     
    Last edited: Jul 6, 2015
  8. Most of the time I just slice it all and don't separate it. Just remember the other end changes direction with the grain.  Slice across the grain.

    If you mess up and slice some with the grain, No Problem   Just chop it it up for a nice chopped sandwich 

    Gary
     
  9. texasrob

    texasrob Fire Starter

    When you say the "other end" are you referring to the flat once separated from the point?

    Take the flat, look for the way the grain is....then cut slices in the opposite way?

    I appreciate the response and feedback.

    Rob
     
  10. b-one

    b-one Smoking Guru OTBS Member

    Nice looking brisket!:drool I have come to expect no less of course!:points:
     
  11. Yep,  Sorry I should been a little more specific 

    Gary
     
  12. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Never too late for Briskie, had leftovers for lunch today... mmm good!
     
  13. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    The more I look at this brisket the more I like it Gary. Specifically I like the way its trimmed. Just the right amount of fat. It's solid and squared.  Did you trim it yourself or is this brisket a special order? 

    If you trimmed it yourself may I suggest a tutorial post? I'd like mine to show as well as yours do. 

    b
     
  14. Hey Brian, I got it at Super One  they have them on sale right now.  I just look through them and find the best looking one I can. In fact I asked the guy in that department to bring out a bunch more for me to look through. That one looked the best, I did a little trimming like always, Trimmed the fat cap down till it was about a quarter of an inch and trimmed off all  the taggles and trimmed off a few real thin pieces kinda squared it up.  I like em to look good (Not Just on the Plate

    Gary
     
  15. charcoal junkie

    charcoal junkie Smoking Fanatic

    A work of art. Looks perfect:points::points:
     
  16. Thank you Charcoal Junkie   I appreciate it

    Gary
     
  17. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    DANG IT MAN!!!! That is a great post, got my mouth watering - yep better late than never is true on this deal[​IMG]

    A full smoker is a happy smoker

    DS 
     
  18. Thanks driedstick

    Gary
     
  19. bryce

    bryce Smoking Fanatic

    Excellent job Gary. I sure wish I could make brisket like you - some day, right?

    Heck of a smoke ring there too - [​IMG]
     
  20. Thanks Bryce,  Jump in a give it a try  It's really not that hard

    Gary
     

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