tony b Posted March 21, 2020 Report Posted March 21, 2020 Are you planning on using Aaron Franklin's method of wrapping in pink butcher paper after the stall? Highly recommend it. Tip - can't sub aluminum foil for the butcher paper - it's not porous and you'll lose your bark and the outside will be mushy. 1
Troble Posted March 21, 2020 Author Report Posted March 21, 2020 (edited) @tony b I’ve done that before and I have pink butcher paper at home but I found that I like to cook it unwrapped and just be patient through the stall. It helps me develop a better bark which I prefer. When I cook brisket I give myself an abundance of time and when it’s done I take it off the grill, wrap it in foil, then wrap a towel around it then put it in a cooler. I’ll let it sit there for 2-4 hours so that way the juices are settled and it’s always ready for when it’s time to serve it I typically marinate it on Friday cook it Saturday night/Sunday morning/lunch and eat it Sunday around 5pm. It’s a long process but I had it nailed down on my Weber Smokey Mountain. I cook brisket about once a month it’s my favorite so I’m really looking forward to this cook. Got a nice piece of prime brisket and had it marinating for 48 hours. the chicken I cooked on the KK was without a doubt the juiciest chicken I’ve ever made my wife even commented on it unprompted. I can’t wait to try out the brisket. I’m sure it’ll be amazing provided I don’t F it up! Edited March 22, 2020 by Troble 4
Troble Posted March 22, 2020 Author Report Posted March 22, 2020 After 11 hours here what the brisket looks like so far 4
MacKenzie Posted March 22, 2020 Report Posted March 22, 2020 Troble, you get that lid down, you're looooosing moisture. Remember the expression, "If you're peekin' you ain't cookin'. BTW awesome colour on the brisket. 1
Troble Posted March 22, 2020 Author Report Posted March 22, 2020 12 minutes ago, MacKenzie said: Troble, you get that lid down, you're looooosing moisture. Remember the expression, "If you're peekin' you ain't cookin'. BTW awesome colour on the brisket. @MacKenzie I like to spritz my brisket with apple juice every hour the last 4-5 hours so it’ll be fine. It’s looking like a nice piece of beef jerkey which is how I like it 2
tony b Posted March 22, 2020 Report Posted March 22, 2020 Nailed it! (even without the pink butcher paper)
Troble Posted March 22, 2020 Author Report Posted March 22, 2020 @tony b thank you sir....it appears so but until I cut into it it’s not confirmed. The internal temp was 202-205 throughout so I’m sure it’ll be good but its still resting in the cooler. I’m making corn bread and mashed potatoes (Sour cream, garlic, rosemary & Parmesan cheese) now and I’ll cut into it in about an hour. I can’t wait I had a small piece break off when I took it off and it tasted heavenly 3
Tyrus Posted March 23, 2020 Report Posted March 23, 2020 11 hours ago, Troble said: It’s looking like a nice piece of beef jerkey which is how I like it Mohogany, my favorite color. Brisket's like a good soup.....it's better the following day. Yum 2
tony b Posted March 23, 2020 Report Posted March 23, 2020 Seriously nice job! Those mashed potatoes look as heavenly as the brisket!
jonj Posted March 23, 2020 Report Posted March 23, 2020 Among so many other great photos, I liked the finished brisket on the grill with the KK logo underneath. 3 1
Troble Posted March 23, 2020 Author Report Posted March 23, 2020 15 hours ago, Tyrus said: Mohogany, my favorite color. Brisket's like a good soup.....it's better the following day. Yum @Tyrus 100% agree. I can’t wait to eat the leftovers today 1
Troble Posted March 23, 2020 Author Report Posted March 23, 2020 4 hours ago, tony b said: Seriously nice job! Those mashed potatoes look as heavenly as the brisket! I dumped in a bit too much sour cream but the garlic, sour cream and Parmesan cheese its a solid combo.
Troble Posted March 23, 2020 Author Report Posted March 23, 2020 4 hours ago, jonj said: Among so many other great photos, I liked the finished brisket on the grill with the KK logo underneath. @jonj IPhone 11 makes anyone look like a pro 1
Tyrus Posted March 23, 2020 Report Posted March 23, 2020 4 hours ago, jonj said: I liked the finished brisket on the grill with the KK logo underneath. Indeed. I'd have it on my opening computer screen, that's until the kids complain. 1
Troble Posted March 23, 2020 Author Report Posted March 23, 2020 @Basher happy day. We poured concrete today! 6
Troble Posted March 23, 2020 Author Report Posted March 23, 2020 @Basher happy day. We poured concrete today! 1
