For the last year I have been trying to recreate the taste of a brisket I had a 4 Rivers Bar-B-Cue in Winter Park, FL. Most of the Cue places I go to its pulled pork and chicken, but at 4 Rivers...only the brisket will do. I am getting close. It's not really fair though because they start with a butchers cut +/- 25 lbs containing both cuts of the brisket still combined. The fat content is so high at that point.
Not to get off topic, but that place is amazing. Did you know they just opened on in Longwood on 434 by I4, behind the Boston Market?
Brisket it one of those cuts of meat that is tricky to get just right. I am not a huge brisket fan, so I usually don't get them
A guy I work with does some bbq catering and he does brisket as good as you can get. He's got it down pretty pat, nice bark, good smoke ring, juicy, flavorful, just a little kick to it. His pork, chicken, turkey are good, but almost every bbq place and roadside vendor has those. When someone has a brisket that stands the test and makes ya notice, that's a sign of someone who knows how to bbq!
For the last year I have been trying to recreate the taste of a brisket I had a 4 Rivers Bar-B-Cue in Winter Park, FL. Most of the Cue places I go to its pulled pork and chicken, but at 4 Rivers...only the brisket will do. I am getting close. It's not really fair though because they start with a butchers cut +/- 25 lbs containing both cuts of the brisket still combined. The fat content is so high at that point.
Not to get off topic, but that place is amazing. Did you know they just opened on in Longwood on 434 by I4, behind the Boston Market?
Yeah, one of the guys in my office represents them in their real estate deals. The one in Winter Garden is doing well and they are relocating across the street in Winter Park on the opposite corner to have a bigger operation.
That 49'rs and Saints game was great last night. Here are the pics of the finished product.
Awesome stuff! What wood did you use for smoke?
