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Reply to "Incredible Brisket Recipe"

Well, mixed results. On the downside, the flat was a dry (ironically, wife prefers it this way), so sauced it up and was fine. And yield was just under 40% (5.75 lbs on 14.6) on the low side.

Positives: the point was wonderful, used the FoodSaver to put a good potion up for burnt ends next time around. Chopped the rest and sauced for sandwiches later this week. Taste, tenderness good. And, most amazingly, kids are digging the food that comes off the CS. That alone is worth it.

On Smokin's variation, I missed 165*. It cooked quicker than I anticipated, as was up to 182 (13.25 hours) before I was able to remove, sauce, foil, and return it to the CS for another 1.75 hours until it hit 195. Wrapped in a towel, into the cooler for a nice 4.75 hour rest. I was assuming the rest would help keep moist, but it must have been dried out before then. Not terrible, just not great.

Overall, first time around, satisfied, but aching to do the next one ...
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