Oak/Mesquite/Pecan
~225-275 degrees
Salt, Pepper, Onion, Garlic
Brisket:
Wrapped with butcher paper when pretty. Pulled for 2 hour hot hold once temp hits 190. Rested on counter till easy to handle. Sliced the lean side until reaching the point. Then separated lean and point, flipped remaining lean so the bark side is up and sliced, rotated point and sliced. Plated the lean in one container and the moist lean and fatty slices in the second container.
Barbacoa:
Pulled when pretty. Placed in pan with cup of water, wrapped tight with foil, baked in oven at 225 until meat jelly. Pull and store/serve in jus.
by FreshWarmSocks
7 Comments
Mmmm.
Meat jelly.
Bark in the brisket looks outstanding! Not really a BBQ guy but this looks top shelf!
Yum! Looks amazing.
https://i.redd.it/zs6nxfl6b19g1.gif
Can we be friends? That looks awesome
I’m not sure how accurate this is, but I’ve heard a well made brisket drippings can be sold to European companies that make regenerative skin creams out it, just saying you might want to look into that more, a little extra help in these difficult financial times worldwide isn’t something to ignore if needed.
That’s some serious craft 👏