3:49 PM Derek , 0 Comments
I started with a fresh whole (15 lb) brisket that had been vaccum sealed. With the rapidly rising prices of beef, the brisket was actually less per pound than ground chuck (80/20).
Maine Grilling Woods to the coals. Normally I would use mequite or hickory for brisket, but I was out of those paritcular varities.
The next challenge was slicing the brisket. I don't have very good knives and the task normally requires an ultra sharp slicing knife. All I could do was choose the knife that seemed the sharpest and slice it as evenly as possible. Despite the dull knife shredding bits of the beef, most of it actually sliced pretty well. The end result was a large mound of delicious, uniformly sliced beef.
Jake's original bbq sauce which paired nicely with the beef.