Brisket: If at first you don’t succeed…

Buy three thousand briskets and keep going.

Seriously though, this was a week after the terrible brisket. I was clearly determined. Looking at this cut, this looks much better, and in fact looks like the point end of the brisket (a whole brisket contains ‘the point’ and a ‘flat’ – I’ll talk more about that later as I get into briskets a lot more over the upcoming posts…

So I can see a decent bit of fat on this, I think it could have perhaps been better – but it’s hard to tell as I’ve only taken a photo once the rub was on. No idea what that rub was; probably ‘the usual’ (paprika, salt, pepper, olive oil, chilli powder, brown sugar (proably not enough) BUT it’s also possible it was the ‘bbq’ rub from the butchers.

I don’t think I put this one on the BBQ, because the photo timestamps indicate I put it in at 9am, and took it out around 6pm (or at least, my final photo was 6pm). It’s really clear/obvious from the photo, this looks a lot nicer.

I think, at first glance, this hasn’t had long enough nor was it covered for enough of the cook. I know from the following photos and from what I remember, it was tender and quite succulent – but it could have been softer. Getting the right ‘bite’ to brisket is personal choice but for me quite difficult. I want it falling apart/melt in your mouth but I don’t want it like pulled pork. I want it to be able to be sliced.

These slices look good, but do look too firm for my liking. It would have however, made a really nice meal. And it did:

The side, I think, is a little stir fry mix that was a mix of a shop bought verg pack plus some bits I’d chucked in. Difficult to say, but either way I think I’d have stir fried that in some of the juices from the brisket – making for tasty veg!

So I probably felt a lot better about this brisket than I did the last, but I was still FAR from happy! The search for the perfect brisket… continues.