mudbug said:Can't remember what the "fattie" is ( did you tell us elsewhere?). Almost looks like a roulade.
You did good!
swinchen said:Oh that looks so good! Look at the smoke ring on that fattie...
So did you make the sausage yourself? I am curious because I have always wanted to try that...
So most importantly: How did everything come out? Any sauces or rubs for the brisket?
I have never had brisket before, but those photos make me want to try some... it looks nice and lean, but tender.
Looks great Paymaster.
Jeekinz said:On the brisket, isn't there a section that should be cooked seperately? I have to see if I can find the article on those. When I re coop from the shoulder, I may try one.
Great pics.
Jeekinz said:What smoker are you using? and what temp was the brisket cooked at and the finished temp.
Thanks.
AllenOK said:Paymaster, the "plateau" you mentioned is normal. That indicates that the connective tissues are breaking down into gelatin. The temperature won't start to rise again until the bulk of the collagen has broken down. Once it starts rising again, and hits 190 degrees F, then you know that the connective tissues have rendered and the meat is tender.
AllenOK said:Paymaster, the "plateau" you mentioned is normal. That indicates that the connective tissues are breaking down into gelatin. The temperature won't start to rise again until the bulk of the collagen has broken down. Once it starts rising again, and hits 190 degrees F, then you know that the connective tissues have rendered and the meat is tender.