Behold the beauty that is the trisket! Found this beautiful 4 pound choice roast reduced to $2.99/lb yesterday. Good marbling and a nice uniform thickness meant it was turning into a trisket. Used the pooper because I needed to start it while it was dark in 30 MPH winds to have it ready for lunch. Ran 225 until I got to 160, and then wrapped in butcher paper until it probed right (190). 30 minute rest in the paper, and lunch was served. My oldest, who rivals my carnivorous exploits just started grunting and shoving pieces in his mouth. He swears it is the best I have done. The rub is salt/pepper but with a heavy kick on the back end due to red pepper. The side dish, keeping in lo-carb fashion, is sauerkraut with fresh cabbage and onions.
A little trim of the fat cap side
Will cook fat cap down
Rubbed
0630
Ready to unwrap
Lots of beautiful liquid from the BP wrap
Sliced
This is why I will never buy brisket flat
The liquid had a pretty good kick, but the kids wanted more on their meat
Obligatory side dish
