Well, since the weather was so beautiful down here for the three-day weekend, me and the GF decided on Saturday to do a little hiking on some trails a few hours from our house. On our way to the state park, we drove through a town that I had heard rumors of having USDA Prime brisket on the regular at a local grocery store. I have never even seen prime in the case at any of the grocery stores around my house, so curiosity got the better of me. On the way back from a great hike, I just HAD to stop and check it out for myself and lo and behold, picked me up a nice, floppy, USDA Prime briskey!
It wasn't too big, just over 8 lbs.
Side shot to show the marbling in the flat...
My standard brisket rub of GOSP+cayenne. I have recently picked up some Tone's "Restaurant Style" Black pepper that I really like. I recommend it.
The brisket was put on the smoker at 8:52AM. Used several chunks of Pecan wood.
After a few hours it was starting to get a nice color.
Since I was doing this Central Texas style...into the butcher paper it goes!
I took the time while the brisket was on the smoker to clean up the garage...here's a shot I figured you guys might like...
Finally it was ready...pulled off the smoker 7PM and let rest for an hour inside a cooler. Internal was around 195-200. Average cook temp throughout was 235. I would have liked to let it rest for at least 4 or 5 hours, but me and the woman were hungry.
Looks like a Black meteor. Perfect!
It sliced perfectly. Wish I could get them to slice this good at bbq comps.
The slices were very moist, even in the flat. Lots of beefy flavor.
My plate was an homage to the German Meat Market style BBQ joints in central Texas. Just some sliced smoked meat with some pickles and onions, white bread and a slice of cheddar. No sauce needed. Fantastic.