Re: Brisket semi-success
- From: "Stormmee" <rgrass@xxxxxxxxxxxxxxxx>
- Date: Thu, 16 Jul 2009 10:11:08 -0500
this slicing idea is an excellent one, Lee
"Brick" <hrbricker@xxxxxxxxxxxxxxxxx> wrote in message
news:4a24c315$0$22977$ec3e2dad@xxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
On 1-Jun-2009, Dana K6JQ <dana.myers@xxxxxxxxx> wrote:
On Jun 1, 4:50 am, "Brick" <hrbric...@xxxxxxxxxxxxxxxxx> wrote:
On 31-May-2009, Dana K6JQ <dana.my...@xxxxxxxxx> wrote:
. . .
I was pleased with the brisket; sliced easily, bite-tender,
worked perfectly in soft rolls (the meat has to bite apart
at least as easily as the bread, if you know what I mean).
If I didn't post a link already, here's a flickr photoset:
http://www.flickr.com/photos/31989099@N00/sets/72157619081870020/
I'm likely to stick with low-and-slow myself, but good eatin' is
good eatin' and the "right" way is the way you like it. I had to
slice off more beef several times.
Brick (I can smell that freshly cooked brisket from here)
Can you smell it better from a photo? :-)
My smell plug-in is outdated. It's not working for posts on
flickr.
I'm wondering what you mean by high heat. I cook at ~270F.
Others cook even higher then that. Higher heat dictates that
you get the meat off quickly when it's done, else you go way
over.
(I don't indorse 270F as some kind of ideal. That's just
where my pit likes to run).
My brisket us usually sliceable, but often can be pulled as
well, or at least some of it. I no longer pull my pork butts
when I take them out of the pit. Instead, I slice them in
1/2 inch slices and vac-pak them. Later, I can serve them
as slices or I can pull them then for making sandwiches or
whatever.
--
Brick WA7ERO (Youth is wasted on young people)
.
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