gerard Posted September 23, 2006 Report Posted September 23, 2006 Brisket? Where? Surely you don't mean that teeny little ribeye you have on your grill. After 5hrs, it's ruined for sure. Unless, of course, that's a photo of the new, top secret, #13 OTB kk... you know.. the one with the 50" grill. I've got a brisket starting in a few hours. But it is a REAL brisket, weighing in at 11 lbs. Tomorrow I'll probably be a lot more humble, brisket has a way of doing that to me.
rorkin Posted September 23, 2006 Author Report Posted September 23, 2006 Well I guess someone has been telling you that size matters..
ThreeDJ16 Posted September 23, 2006 Report Posted September 23, 2006 Brisket? Where? Surely you don't mean that teeny little ribeye you have on your grill. After 5hrs, it's ruined for sure. Unless, of course, that's a photo of the new, top secret, #13 OTB kk... you know.. the one with the 50" grill. I've got a brisket starting in a few hours. But it is a REAL brisket, weighing in at 11 lbs. Tomorrow I'll probably be a lot more humble, brisket has a way of doing that to me. Ah man, that is cold! I gotta admit though, I was thinking that is a pretty small brisket myself. But it has been a long while since I have done just a brisket flat as I usually do the whole packers cut. Does look good; sure wish I had one to chow down on right now! -=Jasen=-
gerard Posted September 23, 2006 Report Posted September 23, 2006 Well I guess someone has been telling you that size matters.. Touche, Monsieur PussyCat.
rorkin Posted September 24, 2006 Author Report Posted September 24, 2006 Actually I was looking through a Paul Kirk cookbook and ran across a recepie for a 4 to 5 pound brisket.. So I thought I would give it a try. This one started out at 5 pounds.. He talks about 10 hours cooking.. It does seem like it could dry out but time will tell. It probably takes that long to get tender..its about 9 hours now and the temp has started moving again..
