re: Cooking a beef brisket (update with pics on pg. 2)

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YouTube Franklin BBQ, have used his method before, came out great

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My advice as well. Goes through trimming the fat, simple 50:50 salt-pepper rub, adnn fat side-up. I think his rule-of-thumb is 1 hour @ 225 degF for every lb. Use oak for your wood.

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You will not thaw a brisket that fast.

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well I left it in a cooler over night and it's dethawed now. sitting in the fridge now

plan on cooking it this evening. then let it cool in the fridge tonight, and reheat it on sunday. basically what R2R posted here

Kosher Salt, Course Ground Black Pepper, Smoke.

Here's the brisket I made with the recipe Rohan2Reed posted here LINK

Only had one issue with the recipe and that was how it described putting the meat in foil. It said:

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Line a casserole dish with foil that is overlapping the edges enough to wrap and seal around the brisket when you have added all the ingredients. Place brisket in foil lined pan.

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Then seal the foil, making the brisket air tight.

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so I made it like this





But after cooking, the broth and wine had dried up and burned to the bottom of the pan. Plus the aluminum foil had stuck to the meat and pan.

Anyway I put it in the fridge over night, then took the meat out of the aluminum foil this evening, scraped off the stuck on foil, and put it into another pan with some olive oil and a little more wine. Covered it, sealing it in, with aluminum foil. Then reheat it or 45 minutes and served it. When I do this recipe again, that's what I'll do from the beginning.

However with that said, I was worried how it would turn out, but it ended up being pretty damn good.

I also had fried green tomatos, cornbread, and sorghum syrup with it.

The fried green tomato recipe you can find here LINK

The cornbread was a recipe I found posted here that is called depression era cornbread. This is the third time I've made it and it is some of, if not the best cornbread I've ever had. Thanks to MeridianDog who originally posted it. You can find the recipe here LINK

My parents do sorghum processing at their house with some more of my family and friends of the family once a year. They actually did it this Saturday so I had a fresh batch of the sorghum syrup ready to be eaten. It was really good on the cornbread with some butter

The finished product, which me and my girl split tonight is below.

Enjoy

Nicely done. Couple kinks to work out but seems like you got it figured out .. certainly looks delicious. How was the flavor , as well as the doneness ?

corn bread + fried green tomatoes look good as well

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How was the flavor

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man it was really good.

kind of a sweet and spicy taste from the cocoa, red wine, and the creole seasoning. really liked that combination and I'll definitely be doing it again.

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as well as the doneness ?

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seemed done enough. maybe slightly over done. but I'm attributing that to the way I cooked it. should of put the aluminum foil over it to begin with to trap in the moisture and keep it from drying out. I'll definitely do that next time I cook it.

it was still juicy after I reheat it and could cut it with my fork. just wish it would of turned out more tender.