MacKenzie Posted September 11, 2017 Report Share Posted September 11, 2017 (edited) I picked up a 2.5 lb. pound brisket on my Fri. day trip. Normally I wouldn't do this but knowing the KK there would be no worries about drying out this small piece of meat. On the grill at 225F at 9:45 AM. BTW, this beef was organically raised without hormones, etc. and was only grass fed. Several hours later when the IT was 165F I wrapped the brisket in brown paper. No pixs but was I surprised at how much it had shrunk before wrapping. Done 203 F and 10:45 PM. About 15 mins later, unwrapped. Sliced. Plated. In some pixs the brisket may appear dry but it was not. I'd do this one again.:) Edited September 11, 2017 by MacKenzie Added more info on how the beef was raised. 7 Quote Link to comment Share on other sites More sharing options...
JDBBQ Posted September 11, 2017 Report Share Posted September 11, 2017 looks good. I tried my first brisket yesterday - it ended up too dry - I need to figure out how to do them. Will do some more research..... Cheers 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted September 11, 2017 Report Share Posted September 11, 2017 Looks yummmy! 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted September 11, 2017 Report Share Posted September 11, 2017 15 hours ago, JDBBQ said: looks good. I tried my first brisket yesterday - it ended up too dry - I need to figure out how to do them. Will do some more research..... Cheers Best advice against dry brisket - buy the best quality cut you can afford - at least Choice, Prime is better still, and of course Wagyu is top dog, but uber pricey! @MacKenzie - how was the texture? I've found that some 100% grass fed beef can be stringy/chewy. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 11, 2017 Author Report Share Posted September 11, 2017 Thanks, Tony, quite often I don't like grass fed beef but this was very good and the texture was perfect. This brisket was $20.++ for 2.5 pounds, not cheap but it did taste very good. I kept wanting to nibble and nibble at it. 1 Quote Link to comment Share on other sites More sharing options...
Paul Posted September 11, 2017 Report Share Posted September 11, 2017 1 minute ago, MacKenzie said: I don't like grass fed beef but this was very good and the texture was perfect Most of the grass fed is a little too green for my taste. Quote Link to comment Share on other sites More sharing options...
tony b Posted September 11, 2017 Report Share Posted September 11, 2017 Good to hear that it was good. Yeah, a tad pricey, but sounds like it was worth it! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 11, 2017 Author Report Share Posted September 11, 2017 Most of the grass fed is a little too green for my taste. I agree Paul but fortunately this was the exception Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted September 12, 2017 Report Share Posted September 12, 2017 Looks fantastic .I need to do a brisketOutback kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 12, 2017 Author Report Share Posted September 12, 2017 Go for it, Aussie, it is tasty stuff. 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted September 12, 2017 Report Share Posted September 12, 2017 The size makes me think was it Veal ? Well, if not it was small and I thought my recent cook was small at 9.8 lbs. Looks delish and although as some cooks may appear, I'm sure it was moist at the flat. Love FF yah, but they love me too, they stick to me like glue, who woulda knew. Still amazing the grates are sooo clean. Quote Link to comment Share on other sites More sharing options...
Stile88 Posted September 12, 2017 Report Share Posted September 12, 2017 Looks delicious Mac yum yum What is your secret for keeping those grates shiny like that it cant be that metal brush you use lol Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 12, 2017 Author Report Share Posted September 12, 2017 Stiles, I always use my stainless steel curly kate. I never cook on a dirty grate, so it is dirty I clean it before the cook. That is it in a nut shell, no magic. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 13, 2017 Author Report Share Posted September 13, 2017 1 hour ago, wayne romanowicz said: The size makes me think was it Veal ? Well, if not it was small and I thought my recent cook was small at 9.8 lbs. Looks delish and although as some cooks may appear, I'm sure it was moist at the flat. Love FF yah, but they love me too, they stick to me like glue, who woulda knew. Still amazing the grates are sooo clean. Thanks, Wayne, no it was not veal. The butcher shop just cuts up the briskets into small cuts and I knew that the KK wouldn't dry it out so I bought one of the pieces. I am sure if I called ahead I could get a full brisket but I just did a drop in. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted September 13, 2017 Report Share Posted September 13, 2017 Nice, wish I could get "mini-briskets" like that. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 13, 2017 Author Report Share Posted September 13, 2017 Nice, wish I could get "mini-briskets" like that. Yes, Tony, I think it is great, not everyone wants to high pieces of meat if you are only feeding one or two people. Quote Link to comment Share on other sites More sharing options...
ckreef Posted September 15, 2017 Report Share Posted September 15, 2017 Great looking brisket. Every once in a while they sell small brisket cuts around where I live. They usually separate the point from the flat to make the smaller cuts. 1 Quote Link to comment Share on other sites More sharing options...
Steve M Posted September 15, 2017 Report Share Posted September 15, 2017 Looks great MacKenzie 1 Quote Link to comment Share on other sites More sharing options...
mguerra Posted October 3, 2017 Report Share Posted October 3, 2017 I did a 13 pounder Saturday, it was my best ever. Because it was Prime. And the technique, of course. Prime is expensive, but, how often do you smoke a brisket? It was a party for my staff, they have busted their asses and really performed lately. I wanted the best I could do for them. I decided on Saturday, this being the best brisket ever, that from now on it's Prime only. Across a lifetime of smoking briskets, it's not too expensive. And the results are incredible. I had a competition bbq'er at the party, who opined that NO ONE smoked a better brisket than his Dad. Reluctantly, he admitted this one was better. I don't think it was me, it was the grade of meat. When you smoke a brisket, you want to enjoy it, you want your family, guests, and friends to enjoy it. You don't do it everyday. Spend the money, buy Prime, and luxuriate in the experience! And use a good technique... 2 Quote Link to comment Share on other sites More sharing options...
5698k Posted October 3, 2017 Report Share Posted October 3, 2017 Doc, I’m curious, did you use the hot and fast technique?Sent from my iPad using Tapatalk Quote Link to comment Share on other sites More sharing options...
