A few weeks ago I told my wife I would smoke a brisket on June 14th for flag day. She was excited that I would be home for the whole day with no work to interfere.
She offered to go to the butcher and get the brisket(or two, for leftovers)
About a week before, she said we would have a few friends over .... but only 8, total.
Suddenly on Friday, she announced that there were 30 people coming and we needed chicken, and pulled pork too!
But after a few years on this site, I was pretty confident about those. I had those down because I have followed your recipes each time.
But the Brisket was only on my second time around.
AND, when I pulled the brisket out of the fridge, I realized that it was a HOF! Looking at the Full text of the Texas Brisket, it said, The HOF will come out tough and dry if not done by an expert. And I was NO expert! And I had 35 people coming by Saturday! And five of them were from Texas! And brisket is a religion in Texas!
So I followed the injection ideas..... Put the rub on the night before...... Used the aluminum foil and beef broth trick to get the brisket through the stall....... was careful with the temp. and 12 hours later, I was pulling the meat off the grille.
After the briskets had rested for about 15 minutes, I put them on the cutting board for slicing............ And suddenly there were Texans at the counter!
Visions of the "Christmas Vacation" turkey flashed in my head. I was sweating!
I carefully sliced off the first cut.... and then (it happened so fast, I didn't even see her hand) the piece was gone! And into her mouth. Her face showed a rather serious look as she chewed that test piece.
It seemed like a Looooong time before she finally spoke and said....."I've just been transported back to my college years in Texas. It's as good as anything I've ever had there!!!"
Thank you for the great help! However I do have a complaint. And it is all your fault.
NOT A SINGLE SPECK OF LEFTOVER BRISKET... NOT ONE!
She offered to go to the butcher and get the brisket(or two, for leftovers)
About a week before, she said we would have a few friends over .... but only 8, total.
Suddenly on Friday, she announced that there were 30 people coming and we needed chicken, and pulled pork too!
But after a few years on this site, I was pretty confident about those. I had those down because I have followed your recipes each time.
But the Brisket was only on my second time around.
AND, when I pulled the brisket out of the fridge, I realized that it was a HOF! Looking at the Full text of the Texas Brisket, it said, The HOF will come out tough and dry if not done by an expert. And I was NO expert! And I had 35 people coming by Saturday! And five of them were from Texas! And brisket is a religion in Texas!
So I followed the injection ideas..... Put the rub on the night before...... Used the aluminum foil and beef broth trick to get the brisket through the stall....... was careful with the temp. and 12 hours later, I was pulling the meat off the grille.
After the briskets had rested for about 15 minutes, I put them on the cutting board for slicing............ And suddenly there were Texans at the counter!
Visions of the "Christmas Vacation" turkey flashed in my head. I was sweating!
I carefully sliced off the first cut.... and then (it happened so fast, I didn't even see her hand) the piece was gone! And into her mouth. Her face showed a rather serious look as she chewed that test piece.
It seemed like a Looooong time before she finally spoke and said....."I've just been transported back to my college years in Texas. It's as good as anything I've ever had there!!!"
Thank you for the great help! However I do have a complaint. And it is all your fault.
NOT A SINGLE SPECK OF LEFTOVER BRISKET... NOT ONE!
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