Originally Posted by callie
WTurkey, where are you? (not precisely-generally?)
well generally I'm out there...or around somewhere...more specifically I'm in Allen, Texas...just north of Dallas.
and Susi, I think you would be happy. The meat turned out great...I sliced off a bout a 1/4 and took it up to some friends...they though putting a sauce on it would be a crime. I must admit it turned out a lot better than I thought. I radically changed my rub and was slightly worried. But I ended up with a full half brisket, a beautiful 1/4 inch smoke and no dryness on the thin end. The drippings will go into the freezer and possibly become a soup base.
The meat itself was far beyond my expectations. Has a nice smoky flavor, great ring yet no bitterness and no real need for a sauce. It isn't dry but firm yet quite brittle. A dull knife will shred other than cut. All in all I would be happy if I payed for this at a restaraunt, I think I may cook up a sauce later...but wrapped in the pan with the drippings I think is more than enough.
I wish I could take credit for the turnout...but the grill/smoker makes it so easy that a little attention and a little bit of taste would produce the same outcome time afer time.
The good news is...I think I perfected my brisket rub...I wish I would have measured some things...haha...o well I'll be able to do it again.