Rookie brisket

[Rockin Rooster]

Well here's the results of the advice given by you guys. Us TN boys are too used to piggies. Thanks for the help with the brisket advice. This one turned out good enough that I wouldn't be imbarrased to turn it in. Again thanks guys!
http://home.comcast.net/~volstew/brisket3.JPG

 

[ScottyDaQ]

That looks awesome! Nice and moist from the looks.

 

[Bruce B]

I could probably force down a piece or two. Looks Good!!!

 

[Cliff H.]

That looks like a fine brisket.

 

[Unity]

Very nice.

--John 8)

 

[Greg Rempe]

Nice smoke ring!

 

[Rich Decker]

That brisket looks delicious, but, was it a "second cut flat" brisket. If it was and from the looks of the second picture from the bottom, it has a thick fat layer on the bottom and through out the brisket. If this was turned in to a KCBS contest you may get killed on taste and tenderness unless you find a judge that likes to eat fat. Most judges tear the pieces apart then eat a half, they typically don't bite the piece from the center.

 

[Rockin Rooster]

That brisket looks delicious, but, was it a "second cut flat" brisket. If it was and from the looks of the second picture from the bottom, it has a thick fat layer on the bottom and through out the brisket. If this was turned in to a KCBS contest you may get killed on taste and tenderness unless you find a judge that likes to eat fat. Most judges tear the pieces apart then eat a half, they typically don't bite the piece from the center.

I wasn't meaning the one on the web site this one had 1/8" fat layer left on the bottom when it went on the smoker.
This pic: http://home.comcast.net/~volstew/brisket3.JPG
The others were done about 3 weeks ago and had a good flavor but it was a little tough. The on linked above had a real good texture. and very little fat.

 

[ScottyDaQ]

I think he clicked on your signature link and not the one that everyone else clicked on. 8) :roll:

 

[Rockin Rooster]

My thought's exactly.

 

[Puff1]

That brisket looked great! Nice job

 

[Rich Decker]

I looked at the correct picture. The picture second from the bottom ( thick piece) has either a chunk of fat on it or you can see the juice on the cutting board, regardless. My comment was to a "rookie" comp cook about being careful about how much fat is left on a piece of meat. As said the brisket looked delicious.

Say hi to your mom from me, I hope to see her in October.

 

[Rockin Rooster]

Will do, I'm heading to Winchester today and she'll be there.

 

[Bill The Grill Guy]

That is one fine looking brisket there rooster.