************************************************** *******
UPDATE
Thanks for all the good vibes everyone!
All the briskets I have done before were pieces (5lbs or so). As such, the butcher had trimmed it. This was the first time I had ever done it myself.
When I took that Pitmaster Class a few weeks ago, I saw it done live. And, of course, I've watched a bunch of YouTube videos. When I peeled off the CryoPak, I didn't recognize ANYTHING.
After I calmed down, I started the way everyone seems to start: trimming the fat cap.
Once I got going on that, things started to make sense, and I was recognizing landmarks. As I said, I had to separate the point and flat because it wouldn't fit in the MES otherwise.
I'm sure I overtrimmed in places, and maybe wasted some meat that an expert would have kept, but overall, I think it looked pretty good. This brisket had a HUGE flat, so there will be lots of slices.
Its 9:30am (I woke up at 3:30 and 6:00 and checked the temps on the Maverick). After the 6:00am one, I couldn't sleep anymore, too nervous.
It's in the stall now, but I know to just wait, it will come out of it.
It would appear that you can't attach a picture when you edit a post, so I make another post at the bottom with a couple of 'before' pictures.
I'll update again tonight after supper.
************************************************** *******
For the first time, I spent $80 on a Certified Angus packer brisket.
Its going in tonight at 11PM for supper tomorrow night.
A little prayer might be in order. I know I'll be praying!
I'm going to use everything I learned on my BBQ course a few weeks ago to (hopefully) not wreck this beautiful piece of meat.
I'm going to have to separate the point and flat because this thing is too huge (16lbs) to fit in the MES in one piece.
I'll post some pictures and the results (good or bad) here.
UPDATE
Thanks for all the good vibes everyone!
All the briskets I have done before were pieces (5lbs or so). As such, the butcher had trimmed it. This was the first time I had ever done it myself.
When I took that Pitmaster Class a few weeks ago, I saw it done live. And, of course, I've watched a bunch of YouTube videos. When I peeled off the CryoPak, I didn't recognize ANYTHING.
After I calmed down, I started the way everyone seems to start: trimming the fat cap.
Once I got going on that, things started to make sense, and I was recognizing landmarks. As I said, I had to separate the point and flat because it wouldn't fit in the MES otherwise.
I'm sure I overtrimmed in places, and maybe wasted some meat that an expert would have kept, but overall, I think it looked pretty good. This brisket had a HUGE flat, so there will be lots of slices.
Its 9:30am (I woke up at 3:30 and 6:00 and checked the temps on the Maverick). After the 6:00am one, I couldn't sleep anymore, too nervous.
It's in the stall now, but I know to just wait, it will come out of it.
It would appear that you can't attach a picture when you edit a post, so I make another post at the bottom with a couple of 'before' pictures.
I'll update again tonight after supper.
************************************************** *******
For the first time, I spent $80 on a Certified Angus packer brisket.
Its going in tonight at 11PM for supper tomorrow night.
A little prayer might be in order. I know I'll be praying!
I'm going to use everything I learned on my BBQ course a few weeks ago to (hopefully) not wreck this beautiful piece of meat.
I'm going to have to separate the point and flat because this thing is too huge (16lbs) to fit in the MES in one piece.
I'll post some pictures and the results (good or bad) here.
)
Comment