Part 5: Barbecue Beef Brisket Texas Style – The Result

Now all about the best part 🙂 And words cannot express it better than pictures. But pictures cannot express the smell and taste…

Brisket Slices

Brisket Slices

Unwrapping the brisket, and it smells gooooood!

Unwrapping Foil

Unwrapping Foil

First parts falling off:

Juicy first parts, falling off

Juicy first parts, falling off

First bites, the bark/crust is outstanding!

First Yummie Bites

First Yummie Bites

Beautiful smoke ring with really nice bark:

Brisket Cut

Brisket Cut

Brisket slices:

Brisket Slice

Brisket Slices

Brisket Slice

Brisket Slices

Brisket Sandwich:

Brisket Sandwich Preparation

Brisket Sandwich Preparation

And of course with Rudy’s BBQ sauce 🙂

Brisket Sandwich

Brisket Sandwich

I have to say (sorry, Rudy’s): this has been the best brisket I ever had 🙂 🙂

Note to myself: next time maybe a bit less hot and spicy rub, as for some it was a bit too much (not for me!)

Happy Brisketing 🙂

Articles in this mini series:

  1. Part 1: Barbecue Beef Brisket Texas Style – The Meat and the Salt
  2. Part 2: Barbecue Beef Brisket Texas Style – The Rub
  3. Part 3: Barbecue Beef Brisket Texas Style – The Fire
  4. Part 4: Barbecue Beef Brisket Texas Style – The Cooking
  5. Part 5: Barbecue Beef Brisket Texas Style – The Result
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10 thoughts on “Part 5: Barbecue Beef Brisket Texas Style – The Result

    • Grilled and smoked Zuchinis with Tomatoes and yellow pepers: salted with sea salt, added olive oil, but it for a short time on a hot grill. Then putting it into an aluminium pan and smoke it for 2-3 hours. At the end, put some herbs on top of it, let it soak in for a few minutes, and enyoy!

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  1. Pingback: Part 2: Barbecue Beef Brisket Texas Style – The Rub | MCU on Eclipse

  2. Pingback: Part 1: Barbecue Beef Brisket Texas Style – The Meat and the Salt | MCU on Eclipse

  3. Pingback: Part 3: Barbecue Beef Brisket Texas Style – The Fire | MCU on Eclipse

  4. Pingback: Part 4: Barbecue Beef Brisket Texas Style – The Cooking | MCU on Eclipse

    • Good observation ;-). The pictures might be somewhat misleading, as the light conditions were not ideal. I think they look more dry then it really was. But agreed, it was more on the ‘lean’ than on the ‘fatty’ or ‘moist’ side, but that was my goal too. The meat itself was very lean (not much fat). The meat has lost very low fat which I collected in the aluminium pan. I think could have been more moist with basting and using the Texas Crutch. Personally I favor a good and tasty bark over ‘moist’. To give a number: the raw meat was 2.538 kg, and before serving 1.982, so it has lost around 20% of weight. My guess is half it was fat, and half of it water.

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  5. Pingback: Smokerless Smoked Brisked – Sous Vide for +55h at 66°C | MCU on Eclipse

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