The Super Bowl seemed like the perfect time to break out this special gift. To be honest I was a little nervous cooking this 13 pound piece of gold. I have cooked brisket in the past with mixed results. Brisket can be difficult to cook to maximize flavor and tenderness. I enlisted some help and pointers from my friends in the bbq community. They were more than happy to give advice and were excited for our cook. When you mention American Kobe from
Snake River, people know that you have
I will spare you all the details of the cook because it is lengthy. I did trim the packer of the fat and reserved it for future hamburger duties. The
cooker controlled by the
Stoker and fueled by charcoal, hickory and apple wood would be put into use.
The alarm was set for 4;00 am Super Bowl morning. The outer bark was set and
then the packer was wrapped. The internal temperature reached 205 degrees and
the roast was pulled. The foiled brisket was hidden away for exactly an hour: A
very long hour. Weber Smoky
This was the moment we had been waiting for. I slowly unwrapped the brisket. Steamy essence of beef wafted through the wrapper. I am not sure if it was the steam or tears of joy but this was a beautiful brisket moment. I gently placed a carving fork into the brisket to lift it out of its rendered juices. I lifted the brisket from the foil and set it on carving board. This brisket was so tender it jiggled as I put it on the board. It was that moment that I knew this was something special. The flat and point were separated. The point would be cubed and transformed into burn ends. (Meat Candy).
The flavor of this meat was decadently rich. The slices and cubes had concentrated essence beef love (fat) with a butter like quality. Beef flavor was rich and soulful. I experienced the definition of swoon. I could place a piece of brisket in my mouth, close my eyes and actually feel a little light-headed with feelings of joy and pleasure. WOW. This was everything and more in brisket lore. Thankyou Ms. Goofy you are the best.