bbquzz
Master Chef
Brisket has really gotten the best of me the first two time I tried, it was almost inedible. So I have been gun shy, but with football over, the Oscars past I had a free weekend and thought I would get back on the horse. I have had good success with tips and recipes form Amazing Ribs, so my plan was to follow Meatheads instructions and I did. Not perfect, but I am close and this is very edible, I've been eating the leftover pieces, parts after slicing. It passed the pull test and as you can see had a nice smoke ring. I've been watching what I eat trying to get ready for my daughters Jamaican wedding, I have to get into my Speedo, so I made portion packs and FoodSavered them for portion controlled eating .... hopefully. The burnt ends are ready to come off the WSM right now and I hope to share those so they don't go right to my gut.
It was fun and actually was done in about 14 hours which really surprised me. I did do the Texas Crunch at 160°. The last time I did one it seems to me it went 20+ hours, so this was much easier.
Here it is Friday afternoon injected with beef broth, rubbed and wrapped and in the fridge for 8 hours.
![](/proxy.php?image=http%3A%2F%2Finlinethumb47.webshots.com%2F49134%2F2341762020105758345S600x600Q85.jpg&hash=dab7448374ff90723ffec9cba2f8e72a)
Getting ready to go on the WSM.
![](/proxy.php?image=http%3A%2F%2Finlinethumb23.webshots.com%2F47190%2F2368120910105758345S600x600Q85.jpg&hash=42ac28cf1ff37ea4fcf1fa6f9f81680c)
On the WSM about 9 PM Friday night.
![](/proxy.php?image=http%3A%2F%2Finlinethumb59.webshots.com%2F49210%2F2898229860105758345S600x600Q85.jpg&hash=10d1ef6ed58ea306d59a22a3b62bb328)
I pulled it at 190° and the Thermapen was sliding through with little resistance and separated the point, diced it up and put it in a pan with some BBQ sauce.
![](/proxy.php?image=http%3A%2F%2Finlinethumb51.webshots.com%2F47986%2F2440210870105758345S600x600Q85.jpg&hash=b7c365bccf3f3725c4393aa7631ececa)
Sliced and ready to FoodSaver.
![](/proxy.php?image=http%3A%2F%2Finlinethumb16.webshots.com%2F47503%2F2296841690105758345S600x600Q85.jpg&hash=ad8102e7a95f8b52ebba9f72c86797da)
Burnt ends -- WOW!
![](/proxy.php?image=http%3A%2F%2Finlinethumb40.webshots.com%2F50919%2F2843881590105758345S600x600Q85.jpg&hash=d35dc152ac3f1c1d750c6e18bd01b2d1)
Thanks for looking.
It was fun and actually was done in about 14 hours which really surprised me. I did do the Texas Crunch at 160°. The last time I did one it seems to me it went 20+ hours, so this was much easier.
Here it is Friday afternoon injected with beef broth, rubbed and wrapped and in the fridge for 8 hours.
![](/proxy.php?image=http%3A%2F%2Finlinethumb47.webshots.com%2F49134%2F2341762020105758345S600x600Q85.jpg&hash=dab7448374ff90723ffec9cba2f8e72a)
Getting ready to go on the WSM.
![](/proxy.php?image=http%3A%2F%2Finlinethumb23.webshots.com%2F47190%2F2368120910105758345S600x600Q85.jpg&hash=42ac28cf1ff37ea4fcf1fa6f9f81680c)
On the WSM about 9 PM Friday night.
![](/proxy.php?image=http%3A%2F%2Finlinethumb59.webshots.com%2F49210%2F2898229860105758345S600x600Q85.jpg&hash=10d1ef6ed58ea306d59a22a3b62bb328)
I pulled it at 190° and the Thermapen was sliding through with little resistance and separated the point, diced it up and put it in a pan with some BBQ sauce.
![](/proxy.php?image=http%3A%2F%2Finlinethumb51.webshots.com%2F47986%2F2440210870105758345S600x600Q85.jpg&hash=b7c365bccf3f3725c4393aa7631ececa)
Sliced and ready to FoodSaver.
![](/proxy.php?image=http%3A%2F%2Finlinethumb16.webshots.com%2F47503%2F2296841690105758345S600x600Q85.jpg&hash=ad8102e7a95f8b52ebba9f72c86797da)
Burnt ends -- WOW!
![](/proxy.php?image=http%3A%2F%2Finlinethumb40.webshots.com%2F50919%2F2843881590105758345S600x600Q85.jpg&hash=d35dc152ac3f1c1d750c6e18bd01b2d1)
Thanks for looking.