how did he make this brisket so juicy???

[moontz]

im sure this video has been posted before, but i just stumbled on it through google.

http://www.msnbc.msn.com/id/25332751/

look at that guys brisket when he slices it. i have never seen anything like it. what is the secret? i know he says high temp first, but anyone have details on time, temp,, etc...

[megatom]

I'm impressed that thing was gushing.

[zysmith]

They cut it right off the grill without letting it rest. I am sure that has something to do with it as well
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Chris from Uxbridge,MA
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[EastTennQcrew]

If you sliced it all up while it was that hot. Everything would dry out soo quick.

Needed to let it sit for about an hour, but it did look very good.

I like how the guy didn't bother to pull the membrane off the ribs. He just cut up the back pretty heavy??

RandyE
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FEC 100 (2)
KCBS CBJ

[whitey]

A Gushing Brisket ,That almost sounds nastey.
It was very Gushing,Maybe they did some behind the scene plumbing
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[SmokinOkie]

Salt Lick likes to high temp sear their briskets.

The juices you saw were actually rendered juice trapped between the flat and the point.

[Rojellio Es Caliente]

Looks like hot fat juice gushing out. Now if your rendering beef suet, for a proper pie crust the next day... that is something I would enjoy seeing. Not so much in this case.

I reckon that much of this rendered fat juice woulda been in the grease bucket had it spent another 12-16 hours Low & Slow.

It also seems to me that you wouldn't want to photograph that meat 1/2 hour after the no rest period 'hot cut'. I certainly know that's the case with smoked meat. Cut too soon before its rested... and you get weird oxidized unsightly reddish yuck stain phenomena. There is a reason I know this, and I wont talk about it.
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[mrcustomsteel]

He was smart enough to cut it in the sweet spot betw the point and flat. Like Okie said, that juice is coming from that rendered fat. He also did little or no pre trimming so all that juicy fat is still on the packer (like it oughta' be! ) It looked darn good and the judges agreed.

I was betting the ribs would win since they are more expensive and in many places considered more of a delicacy.
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D. Tillery
Texan transplanted in Billings, MT
www.mrcustomsteel.com

[Pigslips]