4 Hours Down…

12 to go…  What am I talking about?  My writing distraction for the day.  We’re having dinner guests who have all but demanded my brisket:

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But 16 hours?!? I hear some of you saying.  A good brisket is slow cooked over wood to give it maximum smoke flavor and tenderness.  Beef brisket and pork ribs are weird critters anyway.  To get to a proper Texas competition tenderness and flavor, you have to cook them to a higher internal temperature than something like a steak.  Ribs are done at about 185.  Brisket can be anywhere between 195 and 210 depending upon the individual piece of meat.  When slow cooked properly, both should hold together but the meat should tear with a gentle pull and still be tender and juicy.  Something like this:

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That lovely red around the outer edge is a smoke ring.  The darker the better.  🙂

Oh and another reason a brisket takes so long; a full “packer” cut of brisket starts at about 14 pounds.  You can count on having to trim a couple pounds of fat away though.

I’ve been told by Texas competition BBQers and judges that they like the look of my brisket.  I’ve been told by other Texans that mine is the best they’ve had since leaving Texas.  DivaQ eat your heart out, hehehe.

And for those of you who don’t get the Texas references, brisket is solidly a Texas thing, and they take it serious.  You can talk bad about a Texan’s momma before you badmouth their brisket, LOL.

So yeah, a little food bragging to take my mind off the neighborhood, the way nobody listens anymore, and having to clean house for tonight.

Oh and since I’m bragging…  Remember I said I bake too?  Here’s a Goo-Goo Cluster cheesecake I made last year:

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Now, as far as offering any Brisket lessons; just check out Aaron Franklin’s youtube channel or get his book “Franklin Barbeque; A Meat Smoking Manifesto”.  His BBQ is so good people line up at his restaurant at 4am for a noon opening.  He’s free with his secrets too, unlike many professional chefs.

11 thoughts on “4 Hours Down…

    1. Silk Cords Post author

      Well, if you’ve ever had a goo-goo cluster, you know how bad for your blood sugar they are, so yeah… That was the first and so far only time making that particular cheesecake. It had enough carbs to put a small town into a food coma and was even richer. I could only eat the tiniest sliver. It was GOOD though. 😀

      Liked by 2 people

      Reply

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