First Brisket!

[PopsBBQ]

Looking good. I am thinking that I might have to smoke up a brisket this weekend.

[timhstarr]

I've seen several people mention "wet brining", which is just letting the brisket age in the vacuum packed bag for several weeks. I got my meat almost 2 weeks before I cooked it. I have no way of knowing if that made a difference, but if that's the way to do it then brisket is something that needs to be planned well in advance. Anybody have any input on the value or need for wet brining?

[DeusDingo]

"wet brining" is soaking the meat in a salt solution to impart salt into the meat. "wet aging" is letting it sit in the original cryovac to help it get more tender. some people swear by wet aging their brisket. i think it might depend on the grade of meat you get. a higher grade might not need it

[timhstarr]

Oh, right. Thanks for the correction. I used Choice grade beef, so not the fanciest, but not "Select". The wet aging may have helped a bit. The packing date was about two weeks prior to when I bought it, so in all it was wet aged for nearly a month.

[ebysea]

Looks amazing!!

[DeusDingo]

wow that looks really good. i think i want that for my birthday meal too!

[smoken]

Thanks for the detail. Still haven't cooked one yet.

[Butchman]

Excellent first effort. Keep em coming now.

[Sweaty Paul]

Nicely done on the cook and write up. I can see why your daughter picked her next birthday meal!

[Jetski]

Very nice!