First Brisket

[Swindon_Ed]

It was quite tender and the corners could have easily pulled like with pork.

[Swindon_Ed]

Update time.

After a bit of worrying everything sorted itself out with a bit of paitence. so it was time to pull off the brisket and here's how it looks.



So i've seperated the point from the flat.



And the point is back in the smoker for burnt ends.



After letting the flat rest for 20 min's, the Brisket is ready to slice.



A few slices in.



And finally i keep on seeing on Man V Food that the way to test good Brisket is if the slices will pull apart.



And it does

looking forward to lunch now, but on the subject of burnt ends how much longer should i leave the point on for? i was thinking till later this evening.

[Swindon_Ed]

Finally i just took the point out of my smoker so been on for about 17hrs and here is what my burnt ends look like.

[mowse73]

Well done Ed. Looks Gr8

[joker smoker]

looks good especially the burnt ends though I slice mine at a 90 degree angle to the grain usually starting at the other end of the joint. Others may do differently. It would be nice to hear what anyone else does.

[clairbare]

I have just come back to this post and read the comments - thanks guys

That brisket looks cool

Firstly we need a Maverick, so will work on that one. Second I may need to turn down my control freakishness to enable me to sleep lol - I wanna be near the smoker otherwise I get withdrawal symptoms but I am sure that is because we have only used it a few times and each time we have had different results

[Swindon_Ed]

Thanks for the compliments guys.

The only reason i cut the burnt ends this way was because it was how i had them at Blue Smoke in New York and they were great in BBQ beans i made as well.

[joker smoker]

Sorry Ed, I was referring to slicing the flat.
Burnt ends look delicious.

[Swindon_Ed]

Ah, is there any reason for cutting it at 90 deg's against the grain?

I only cut mine flat across the grain as some of the bit's i've seen said to cut against the grain so i thought you can't get anymore against it than flat.

Maybe next time i'll give it a go slicing it in different ways to see which way i prefer.

On another note, i was just looking at the BBQSHACK FB page and very impressed to see all that you offer. Where do you get your hot links from, or do you make them.