Texas Brisket

Alex_311927

As much as I love letting my sous vide handle the graft when it comes to tough cuts, nothing is more satisfying than tending to the grill for 12 hours for a traditional texas brisket. This would be classified a "packer cut" brisket but as you can see the brisket looks sort of dissimilar to the ones found usually in the States. The cattle where I live seem to have a genetically smaller and thinner chest muscle, even though this came from a very large carcass. Anyway, salt and pepper, smoke, and time were basically all that were involved, and a number of beverages. About a third went to my butcher who was kind enough to hand pick this piece for me, and keeping your butcher happy with some barbecue is the best way to get first pick of anything that comes through the door

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Comments

matthewmicahhall

Looks amazing -- I envy your butcher.

wolfiegirl

Yee HAW!! Beautiful crust, gorgeous smoke ring and my my my, what a juicy bunch of slices! Excellent work!!

Alex_311927

Thank you it was very juicy still even after 12 hours, the flat still kept a lot of moisture and I normally hate that part of the brisket.

wolfiegirl

It's that nice layer of fatty-fat-fat that keeps it so moist. (and a few beverages along the way doesn't hurt either!)

artstype

I'm from Texas originally, and I was more often than not disappointed with Brisket growing up. The right cut, with the thick fat layer is what it takes, and true low/slow smoke. You nailed it! Is that a pan of water underneath? When I had a smoker, that was my most useful tool to keep temp and moisture just right. Beautiful job! Where are you located that you get such meat?

fisher23

Nice, and a good looking smoke ring too. Great job.

Jack_Mayer_85396

Beautiful, just beautiful! I'm drooling ...

Alex_311927

Hey yes I've spoken to many Texans and done a ton of research into their love of beef, and yes fat is the key to it all. The fat cap on this one was pretty thin so I just left it on there. Indeed it is a water pan, I always use at least one in my grill when smoking.

I'm located in South Africa and this is the first certified grass fed product available in SA, and being from a very large carcass the fat content was top notch. We're finally starting to wake up to great beef here, a lot in part thanks to guys like my butcher who are meticulous these days with their product.

artstype

My food and wine mentor as a young man was a former SA child prodigy violinist who came to the US before WWII, worked on code breaking and radar development before joining Bell Labs. He and his wife were fantastic people, took me out to NYC's great restaurants of the 70s-80s when they came into town for the Ballet and Philharmonic. Passed away last year aged 97. I used to go out to their place on the water in NJ to cook, harvest clams, fish, and drink great wine. Great man, great memories. Awesome job on that brisket!

artstype

I highly recommend the documentary Steak Revolution, available on Netflix in the States. http://steakrevolution.com/

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