In about 12 hoursAttachment 145448
Printable View
In about 12 hoursAttachment 145448
Got a good sear on it, now time to smoke it up!
Save me some man. I'll be back Sunday lol
Gonna hang out here at the man cave today while this things cookingAttachment 145450
I figured you would be tired of that kind of stuff by the time you get backQuote:
Originally Posted by DonDon
That sure looks good. I've never cooked one. Jus got a new smoker an that looks like something I wanna try. What'd u do, season it, put it on the hot grill on each side for a few minutes, put it in the smoker for how lonh and what temp?
Love the man cave brotha. I never get tired of BBQ. Were on the way now to just South of Austin to her sisters house for the family get together. I heard a rumor of some flank steaks marinating already for Fajitas tonight. They love messican food as much as I do.
Looks good!!!
Looking good feesh
That's right E Z. I seasoned it and let it sit all night in the fridge, then I sear it on my gas grill just like a steak. Then I smoke it for about 4 hours, after that I wrap it in foil and add some broth to it. Back in the smoker to finish, you could even do this last process in your oven, cause you don't add anymore chips to it. I keep my smoker set at 225* the entire time and usually the process takes about an hour per pound. If your brisket has a lot of fat, trim it just a little before seasoning. You do want to leave about a 1/2 inch of fat on it. You also want to smoke it fat side up. Hope this helps.Quote:
Originally Posted by E-Z Poleholder
I got to remeber that too . I tried one when i first got my smoker , it tasted fine but was kinda tough , any sugguestion ?
By wrapping it in foil and adding some broth you finish cooking it and steam it tender at the samr time.
Quote:
Originally Posted by 4THETHUMP
That's right, I actually use stock instead of broth. I stated that wrong a while ago. The stock has more salt and seasoning in it, so it is less trouble.
Love me some brisket! Looks Great Feesh
Bet that thing was good.
Thx, I saved all that, pics and all, and am gonna try it after Christmas. That menu, according to Mary, is already set in stone..lol. I like it on FB too..Quote:
Originally Posted by feeshrman
looks good
Nice man cave. I'd love to have one of those.
That should give me plenty of time to get there! Lol Looks great buddy.Quote:
Originally Posted by feeshrman
Fresh , we cook them almost exactly alike except I done sear it. Some fine eatin
You want to carve it on a diagonal across the grain! Feesh I know that is gonna be good!Quote:
Originally Posted by 4THETHUMP
Well, it's thru smokingAttachment 145472Attachment 145473now I got wrapped up and back in there for about 6 hours .Quote:
Originally Posted by SlabLapper4sure
Gotta cut the cap off before ya cut it. Grains run in different directions
When I'm through with it, it will be so tender you can cut it cross grain with a spoon
Finished product, with all the trimmingsAttachment 145510Attachment 145511Attachment 145512Attachment 145513
Thats some fine looking grub Feesh!!!!!!!!
i hope your staying close to me at spring camp, Im coming over to eat with you. that looks great
WOW!....That looks great feesh.....that's the best looking brisket I have ever seen.
Quote:
Originally Posted by 4THETHUMP
smoke it hotter. My exhaust temp is 375-400. Once the brisket gets above 170 and has the color of bark that I like, then I will Texas crutch (aka foil or butchers paper) with a little broth/beer/juice etc until it comes up to finishing temp. (I like 200 but will go longer if it doesn't probe like butter). I also place in cooler (fill all extra space with newspaper or towels) and let it rest for a couple hours. It will stay very warm for at least 6 hours. Slice immediately before serving.
http://imageshack.us/a/img822/2054/dsc01211j.jpg
PS I do clods and chucks the same way.
EDIT to add: some one asked about rubs. I like rubs that are heavy on salt and pepper and are light to no sugar (it burns). I rinse, pat dry, put rub on then go directly to grill. Paprika, Cheyene, Garlic, Onion etc are all fine but the primary (85%+) should be salt and pepper, IMO.
Thanks guys, I've been working hard all day on this meal. I got about 2 qts of au'ju left that's gonna season the next soup I fix. Oh, I almost forgot to tell this, I had several types of BBQ sauce and not a single person touched any of it. I guess that's a good sign. Now everyone's gone and I'm enjoying a nice drink, cause I've got to cook one again tomorrow night for the guys at work Monday. CHEERS!Attachment 145523
Where is the like button.... Pretty good compliment there (both the no sauce and the beverage).:fingerdance
LikeQuote:
Originally Posted by "G"
How many did that feed? The veggies looked awesome also.
It ended up being 10 of us and I had a good bit left over, basically the whole cap 1/2. The smoked mac& cheese with sausage was a huge hit.
That brisket looks good, and I am gonna have to try that Mac and Cheese recipe
You will love it Sammy, it's a meal by itself.Quote:
Originally Posted by GitDaGrease
Wow! Knob Creek.....that is top shelf high dollar stuff. High octane too. How many briskets to the bottle do you get or is it the other way around??Quote:
Originally Posted by feeshrman
I may smoke a brisket after Christmas. Thanks for sharing, it all looked good, made me hungry and I just ate bout an hour ago.
You're right SeaRay, the Knob is expensive but mighty smooth and darned good! If you want or need any help with the brisket let me know. If your an old pro, please share cause I'm constantly learning, comparing, and blending methods and recipes. Merry Christmas.