Late start for Brisket

Discussion in 'Beef' started by jcbigler, Aug 15, 2015.

  1. jcbigler

    jcbigler Smoking Fanatic

    Overslept this morning. Didn't get my brisket on until about 1/4 to 9.



    Salt, pepper, and sprayed with apple juice about every hour. Oak lump charcoal and hickory chunks.


    The point up over 160, flat is about 174 after 6 hours. Wrapped in foil. for another 4 or 5 hours.

     
  2. jcbigler

    jcbigler Smoking Fanatic

    ABTs ready to go. (actually there's 8 ABTs and 8 SBTs (Sweet Buffalo Turds) for the kids and Germans in the house). 

     
  3. aggie94

    aggie94 Smoking Fanatic

    Its looking tasty JC, how did it turn out?  SBT, you using a Bell pepper on those?
     
  4. jcbigler

    jcbigler Smoking Fanatic

    Yes, I used bell peppers for the SBTs. Though the jalapenos that I got didn't have much heat to them, just a tiny bit of kick on the back end. People seemed to like both. 


    The brisket wasn't as tender as I wanted it. A function of me oversleeping and not getting my butt out of bed to get my brisket on in time. It needed another 2 hours and 10 degrees. But it wasn't the toughest brisket I've ever had. It just didn't fall apart they way I like them to. It was tender to the mouth and very moist and juicy though. 



    But this was my first time doing the salt and pepper rub. I think I like it. Next time I either need to find some butcher paper to wrap, or not wrap at all. 

    And, I need a new slicing knife. This 8" Chefmate slicer ain't cutting it any more, literally. 
     
    Last edited: Aug 16, 2015
    aggie94 likes this.
  5. aggie94

    aggie94 Smoking Fanatic

    Pictures of both the ABT and brisket look great!  [​IMG]

    If you find a good brisket knife let me know, I've tried Chef knives and bread knives and I'm not happy with either. 
     
    Last edited: Aug 16, 2015
  6. b-one

    b-one Smoking Guru OTBS Member

    Looks good! A bigger knife to carve will be nice!
     
  7. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    judging by the look of those slices I'd say you're doing pretty well with the knife you have. Brisket looks delicious!
     
  8. jcbigler

    jcbigler Smoking Fanatic

    Last edited: Aug 16, 2015
  9. b-one

    b-one Smoking Guru OTBS Member

  10. jcbigler

    jcbigler Smoking Fanatic

    Do you have the rosewood handle? 

    If so, can you post a picture of the belly and spine of the handle? I'd like to know if the tang is the full sized of the handle or not. I can't seem to find any pics from that angle. 
     
  11. b-one

    b-one Smoking Guru OTBS Member

    Yes mine is approximately 20 years old.
     
    jcbigler likes this.
  12. jcbigler

    jcbigler Smoking Fanatic

    Excellent! Thank you. That's exactly what I wanted to know. 

    Edge still holding up good after 20 years?

    Also, is the tang perfectly flush with the top of the handle? or does it stick up above the handle at all?
     
    Last edited: Aug 16, 2015
  13. b-one

    b-one Smoking Guru OTBS Member

    It's holding up fine,but not used to often either! Perfectly flush.
     
  14. aggie94

    aggie94 Smoking Fanatic

    JC that's a good looking knife, love Victorinox
     

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