Now all about the best part 🙂 And words cannot express it better than pictures. But pictures cannot express the smell and taste…
Unwrapping the brisket, and it smells gooooood!
First parts falling off:
First bites, the bark/crust is outstanding!
Beautiful smoke ring with really nice bark:
And of course with Rudy’s BBQ sauce 🙂
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 🙂
What’s the vegetarian option?
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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judging by the photos, the meat turned out dry. ;-))
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.
Jeder nach seinem eigenen Geschmack.
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