FINALLY!!! The RMS has come back... ah never mind, LOL
So we ALMOST has a brisket crisis here. What happened was a dang good lesson in "If it ain't broke..." also. brisket was 95% of the way to probe tender at 200 degrees IT, so I decided to throw it on the Weber for a few to try to firm up the bark after it had been wrapped the last couple of hours. Worked fine on the meat side; let it set just a minute or two and then flipped it over. Fat cap side made the whole dang Weber go up like a giant roman candle flare up
Even grabbing it with the tongs to pull it off, my hand was still in the flame for half a second. You'd think as many times as I've fooled around with that Weber, i'd dad gum know better.
Luckily, all that happened was some of the fat cap got seared off, and the brisket was salvageable. Here's the fat cap side pic - after it was done resting double wrapped in the "cooler":
- A wee bit crispy
Flipping it over and carving it, we see it wasn't as bad as that side looked though:
- love that deep smoke ring
It turned out pretty good... Honestly I could still taste just a bit of that carbon though, and it could have been just a bit more moist. So was I happy with it? Yeah. Definite room for improvement though and I think the last one turned out just a bit better. Still... This brisket was made because the lady of the house was entertaining tonight. Lemme tell yah what... 10
women tore that 13 pound brisket clean up, LOL. Not before I got some killer burnt ends though.
There are advantages to being chef and server, LOL.
They made short work of my steamed green beans mixed with smoked (turkey) bacon and mushrooms sauteed in garlic butter too!
- Almost all gone
It may not have been competition worthy, but it all got me two rounds of appluase here.
