looks good dude. what flavor of liquid smoke did you go with?
looks better than john's
Looks like $#@!. Next time try and render at least some of the fat.
Haggis, how did it turn out with the French dressing? When you mopped it, did you do it at the beginning or end or what? I know you're supposed to keep the lid shut on the pit so you keep that heat, so surely you didn't mop the entire time. Also, how did you get that bark?
How long did you boil it before putting it on the pit?
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Looks pretty good but I don't think I've ever seen that much fat in between the flat and the point.
The Angus briskets that I buy frequently look like that in spots.
I've seen plenty with that much fat between flat and point. Since the grain of the muscle runs differently, I typically separate the two and slice them independently, and trim out the fat in-between at the same time. If you slice them at the same time without separating, you'll get half of the piece that is tender, half is chewy, and a big gob of fat between them. There's fatty brisket, and then there's just fat, and I'm not a fan of the latter.
Last edited by Luke Duke; 05-01-2012 at 02:29 PM.
cutting that way is 'tarded.
The one time I ever ate at Bill Miller, they ran the entire brisket through a deli meat slicer, flat point and all. I was surprised, and disturbed. I was in high school at the time and a friend had just gotten a job there, probably the only excuse I can come up with for why I walked through the doors of a Bill Miller.
Cool link, Luke Duke. I've explained the slicing method to dozens of people and some get it, some don't. The pictures on that Weber page illustrate if perfectly.
Anyway, Haggis, the brisket actually looks good, you must have used extra liquid smoke and a very large turkey pan. I just prefer to separate the two muscles when slicing. I've been astonished at how many places I've been that make decent BBQ but fail at this very simple task of proper slicing, and it just ruins the meat for me.
Last edited by utee94; 05-01-2012 at 04:24 PM.
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