Brisket Pictures

[SlickWillieeeee]

A few hours in:



About 12 hours in:


Final product:



The Point:



And the Flat:



Because I smoke fat side down, the bark is nicely preserved.

 

[Billybong]

This looks amazing man!!!

 

[CR8Z]

I think somebody told me fat side up so the juices drip down and permeate the meat. Also, fewer flare ups on an open flame.

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[SlickWillieeeee]

I think somebody told me fat side up so the juices drip down and permeate the meat. Also, fewer flare ups on an open flame.

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Fat side up is a bit of a myth. And typically that fat gets cut away so you lose the bark. Ant given meat at any given temperature can only contain a certain amount of fat. If you weighed a hamburger patty, then fried it, and weight it, weighed the grease in the pan, and then corrected for evaporation of water, and cooked another patty in a George Foreman grill, you would find that the amount of grease that stays in the pan/gGF Grill to be about the same. So, in other words, grease doesn't reenter the meat once heated.

And as far as moisture goes, some people spritz their briskets with apple juice, but if you understand the mechanism of "the stall", you will conclude that spritzing simply slows the process. Compare the first two pictures. The brisket in the second pic is half the size +/- of the first pic. That's a lot of water loss.

 

[BIGWILL]

i dpnt wanna eat da water, just da meat

 

[Billybong]

Wireless it sounds like the next bZ party you will be our smoked meat Specialist!!!