Let me tell you a tale of brisket; specifically a brisket from The Salt Lick, a famous barbeque eatery located in the Austin, TX area. I came to know about The Salt Lick while listening to Jerry Prevo preach on the radio one Sunday morning. He indicated getting brisket from The Salt Lick is mandatory for any visit to the Austin area, and he also indicated they have a location in the airport.
I happened to be in Austin for training just a couple of weeks ago, and planned on picking up a brisket at the airport on the way home. I got through the dreaded TSA gauntlet just after 5:00 a.m.. when the Salt Lick airport location opens up. Except it wasn't open at all.
Rather than pout, I decided to send the folks at The Salt Lick an email containing a summary of the airport non-brisket experience; all worded in a truthful-yet-polite manner. To my joy, I got a reply the next day. Fortunately, my loving wife was reading the reply, because it contained a blurb I failed to comprehend in my typical speed-reading. They were going to send me a free brisket! Those things sell for $60. Wow!
What they sent was not the 3-1/2 - 4-1/2 lb. brisket they list online. They sent a near-10-lb behemoth, and included a sauces and dry rub gift pack, which retails for $20. They sent it packed in a custom foam cooler box and the trip from Austin TX to Anchorage AK did the brisket no harm whatsoever.
The instructions with the brisket said to let it defrost for several days in the fridge, and that's just what was done. On Memorial Day (today), per directions, half of that brisket was grilled on our barbeque over charcoal. I went for an internal temp of 170 f. instead of the suggested 180 f., and this turned out to be just right.
Not being a professional brisket slicer, I decided to get out our trusty deli slicer, and it did it's magic; yielding bacon-thin slices which were just right. The outer crust of the brisket, which looked as if it was overdone, was turned into a perfect crunchy char. Thin-slicing this brisket was the way to go for sure.
The taste? Oh, it was exquisite. The pics here do not do this brisket justice. I should have taken the brisket to a portrait studio for proper photographs. Tender, juicy, flavorful, crunchy, meaty everything! This was the sort of decadence where you cast aside all cautions and consume the fatty bits and are glad for having done so.
We paired this fine brisket with some green beans and a pineapple slaw; all of which is Whole 30 compliant. While I cannot vouch for the brisket itself being Whole 30 compliant to the core; I can tell you the dry rub they sell has no sugar or unwanted additives; and the brisket appears to have been dry rubbed and smoked. Anyhow, if you are that worked up over it, fine, don't eat the brisket and leave more for me to consume.
So as I type this, I am yearning for maybe some peach cobbler and vanilla ice cream, but will make do with maybe some cashews and an apple. The remainder of the sliced brisket is in a gallon bag for dinner later on in the week. The other half of the whole brisket has been vacuum sealed for grilling pleasures another day.
Overall, I must give Crystal Smith and the fine folks at The Salt Lick a huge "Thank you!" for coming through, and turning a brisket disappointment into a brisket fantasy come true. Crystal is the rep there at The Salt Lick who decided to comp me that kingly portion of brisket. Should I ever find myself in Austin TX again, I'll have to be sure to drop in on their regular location for a proper meal.