Brisket for my Grandson

[Rambo]

Looking great, Rambo!

I'm stealing your trick with the foil to keep the meat raised a bit.

Looking forward to seeing the finish.

The Author of this method leaves his flat in the broth and it’s always beautiful. Thanks Piney

[OldUsedParts]

[spacetrucker]

Looks great!!
the foil balls is a new one for me.
I have used a rack in the past may commit the foil to memory for the next time

[Rambo]

Looks great!!
the foil balls is a new one for me.
I have used a rack in the past may commit the foil to memory for the next time

A rack would work great; I make those for 2 reasons; number one it’s cheap and number 2 I get those big pans at HEB for $.99 and the square racks won’t fit inside the pan

[spacetrucker]

A rack would work great; I make those for 2 reasons; number one it’s cheap and number 2 I get those big pans at HEB for $.99 and the square racks won’t fit inside the pan

Scrubbing the cooked on residue is not fun, even with cooking spray on them, So next time the foil ball will be in my pan, holding the brisket out of the "soup"

[k.a.m.]

Good looking brisket Rambo! Nicely done
The reason I keep my brisket in the aujus is to try and let it re-distribute the aujus back into the meat kinda like a roast while resting.
Now I do know a lot of people that cook their roasts and briskets on a trivet so for me it all goes back to "There are many ways to reach your desired end result"
Happy Fathers Day Men!!!

[bowhnter]

Awesome, lookin forward to the finished product!

Congrats on the great granddaughter!

[Rambo]

So moist

[Rambo]

It would have been even better about 11:30; I pulled it off at10 and he didn’t slice it until 1

[k.a.m.]

Looks delicious Rambo!!!

[Rambo]

[Rambo]

Finished the day of with a batch of Homemade Vanilla

[Rambo]

Oops

[Smoking Piney]

Great bark and looks gorgeous, Rambo.

Awesome cook!

[Rambo]

Great bark and looks gorgeous, Rambo.

Awesome cook!

Thanks John