Brisket ala Spark with a little twist.

sparky

New member
haven't made a brisket that i like yet so i thought i would give it another try this weekend, ala twist.
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let is sit for 8 hours,
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then onto the Meph
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the next morning was cool and quiet in the backyard. the espresso was very smooth.
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once it reached 185º i foiled it in a pan and added some more stuff to it.
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once it hit 195º i took it off and let it rest for 2 hours.
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now the twist,
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i cooked some wagon wheels (who doesn't love wagon wheels) and used some brisket juice, olive oil and butter to coat them. then i added some tour up brisket with cut up green onlons and alittle cheese. it was very good.
 

TentHunter

Moderator
I prefer it pulled and also love burnt ends. Now my wife likes slices, but the kids are like me and prefer it pulled.

For large gatherings I'll do a whole packer and will slice most of the flat, leaving some for burnt ends, and pull the point. that way everyone can have whichever they like.
 
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