Pratice Brisket

[Meat Man]

We have been working very hard on our comp brisket. We have been working on our tenderness, moistness, and flavor profile for the last 4 weeks. After several miscues and full out disasters. We cooked a nice one today.

MAK all fired up, 8 pound flat, 9 hour low & slow cook.

Great Bark.

Internal temp 200, nice ring.

Plated and ready to go. Tender, moist and most of all

Delicious!

 

[sparky]

looks pretty good to me buddy. i'll take that plate and you can get your own.

 

[Big Poppa]

Very Nice! Meat!

 

[MossyMO]

Looking good, I will bet the previous experiments tasted great also!

 

[knightoftears]

Only 3 slices? Come on now, we are all grown here...to an extent...lol, we need big boy portions!! Looks great!

 

[ACW3]

You can "practice" at my house, anytime! Looks good!

Art

 

[TentHunter]

I'll meet you guys at Art's house. Looks like the practice is paying off!

 

[Meat Man]

This competition brisket thing is a little confusing. I don't think it's hard to cook good brisket. But one bite good brisket is different. Good briskets will score 6 and 7's, great scores 8's and 9's. I think these pitmasters perform a little magic on their brisket's to put their scores over the top.

Hey I asked my wife and she said you all can come over for dinner.