Double brisket.

[Jocool]

I have to admit, I'm a bit disappointed with how this brisket turned out. Partly based on my lack of knowledge of the way it should really be cooked, taking into consideration the various muscles involved and how they should be treated. And partly due to the butchers lack of knowledge himself. The smaller cut of brisket was not made to seperate the proper parts and I ended up with the meat drying and shrinking at differing rates.

The full brisket was fine as far as moisture and doneness goes. But not knowing where to seperate the particular parts of the brisket after it was cooked, made it a very messy affair to carve and cook. Add the fact that I used a German sweet mustard, (high sugar content maybe?) the bark was exceptionally tough and toffee like and near impossible to cut through.

On a good note, the sauced flappers went down a treat.

Enjoy some pictures. They wouldn't load so I'll put them up later.


Sent from another planet using Mental Telepathy.

[Jocool]

Adding pictures.




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