1st Brisket

Success!
Followed your recipe & 10 hours later hit the magic 190 mark.
Think i was a bit heavy on the garlic, other than that great.

Glad it worked out for you Fenman... just for those folks across the water, the cut may appear strange to you, but it's what we get here when we ask for a brisket.

Yes, it does't look like our brisket, but does look pretty good!

That looks great!!!
AND You can never have too much Garlic!!As for the meat i am very confused.
To me that looks like a very nice piece of rolled pork.
I recall my Granny getting beef brisket and cooking it for days!!!! Lol
Obviously times change

I agree with Pete, that looks more like a rolled pork belly roast, but it looks mighty tasty anyway.

How awas the texture ? With brisket being a tougher cut, i really dont see any advantage in rolling it up as the inner meat will most likely
take forever to be tender and then the outer meat is dry.

DM

I've done quite a few of these and they have never come out dry (there's a load of fat to keep them moist) and they're beef briskets, I assure you

Don Marco wrote:
How awas the texture ? With brisket being a tougher cut, i really dont see any advantage in rolling it up as the inner meat will most likely take forever to be tender and then the outer meat is dry.
DM

The texture was very tender, the same as if i did a pot roast. Yes it did take forever (10hours) until the temp hit 190.
I used a water bowl & i think with the fat content this was why it was so moist.
I suppose it does look like belly pork but that was the thickest beef brisket i could get!
Don't forget our cows are are only half the size of a Texas longhorn

fenman

I aint one to argue but that surely dont look like no brisket I have ever seen. But that aside it does look like I would take a couple hunks on my plate without argument..

Ian, just ask your butcher friend for the pectoral muscle from the cow.. thats a brisket as we know it over here.

Roxy, we are over here & that is our beef brisket. What i would do to get hold of some of yours????
It proberly looks like belly pork because your brisket is so fat, you would have a job to roll it

fenman

You sure got some skinny a$$ed cows over there dude...