After having eaten Barry’s brisket at Smoque, I’ve decided to radically change my approach. My briskets have always been good, but now that I’ve tasted greatness I can’t be satisfied with good.
1) I used to trim almost mercilessly. This one, I trimmed the really thick fat, and the top layer of the fat on the point side, and some of the intramuscular fat, and left the rest.
2) I aways injected my briskets. No injecting this one.
3) I have always separated point and flat, and did them on separate layers. This one, they’re staying connected.
4) I’m going to spritz this one with cider vinegar and apple juice, every couple hours. Never spritzed before. (This also means I’m doing a daytime cook instead of an overnight cook. I got a rack of ribs and some chicken, for if 6PM comes around and the briskie is still in stall mode. The ribs go on at noon regardless.)
5) I’m going to wrap it; never wrapped before. (If you’re paying attention: what temp should I wrap at? Before the stall, or after?)
I’m actually very calm about it. I really don’t think anything can go wrong, and it could go incredibly right. It’s a hunk of meat. Put it over the fire and cook it.
1) I used to trim almost mercilessly. This one, I trimmed the really thick fat, and the top layer of the fat on the point side, and some of the intramuscular fat, and left the rest.
2) I aways injected my briskets. No injecting this one.
3) I have always separated point and flat, and did them on separate layers. This one, they’re staying connected.
4) I’m going to spritz this one with cider vinegar and apple juice, every couple hours. Never spritzed before. (This also means I’m doing a daytime cook instead of an overnight cook. I got a rack of ribs and some chicken, for if 6PM comes around and the briskie is still in stall mode. The ribs go on at noon regardless.)
5) I’m going to wrap it; never wrapped before. (If you’re paying attention: what temp should I wrap at? Before the stall, or after?)
I’m actually very calm about it. I really don’t think anything can go wrong, and it could go incredibly right. It’s a hunk of meat. Put it over the fire and cook it.
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