(Yummy moist barbecued veal)Once again from the freezer, a cut of meat that I'm not familiar with. It was marked: Brisket.
(Four pound roast of some type)I'm familiar with brisket, but this was not a brisket shape (point or flat), and it had the ribs running through it. Whatever! It looked like it needed a low and slow cook. I coated it in turbinado sugar and paprika, garlic and onion powder, and black pepper. It mellowed in the refrigerator overnight.
(Big Green Egg smoker)The following morning, it went on to a 300f fire. The temperature hovered between 250f and 290f during the entire cook.
(Internal temperature at 190f, and shrunken like a Shrinky Dink)Eight hours later, I literally stuck a fork in it to find out if it was done. If you can twist a fork in a tough cut and have the meat pull away, it's time to set the table.
Backing up a bit, I put some random veggies in a foil packet with salt, pepper, and EVOO. There's parsnips, carrots, and turnip in addition to potatoes. (The temperature of the meat was at 180f when I put the packet on.)
One hour and a half later, they were done!
Nice smoke ring - that's the pink line. Nice coloring of the "bark" (the outer crust of the meat) and good barbecue flavor overall.What meat there was shredded easily, but this cut (some brisket over some ribs) was mostly fat, connective bits, and bones.
