BBQ Beef Brisket & Pork Butt

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oompappy

Sous Chef
Joined
Apr 30, 2005
Messages
665
Location
Finger Lakes NY
8.5 lb. Brisket and 8 lb. Butt :D
Here's some pics....

(click to enlarge)


















Left-overs

Brisket, lettuce & tomato...


Pulled pork, cream cheese, shredded cabbage wrappred
in fillo dough with wine & bbq sauce reduction.
Oh, and some chive blossoms for Mr. DaQ....






 
oompappy said:
8.5 lb. Brisket and 8 lb. Butt :D
Here's some pics....


Oh yea..Ill be stealing this idea....

Was the cream cheese mixed in with the pork or left in pieces ?
 
Everything looks great!! Can you give me some more info on the pulled pork rolles?

Thanks
Chris
 
OH WOW!
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Dang, that sure looks good!!! Make me want to cook a briskit this weekend in 95 degree weather..Thanks for sharin!!! :LOL:
 
john pen said:
oompappy said:
8.5 lb. Brisket and 8 lb. Butt :D
Here's some pics....


Oh yea..Ill be stealing this idea....

Was the cream cheese mixed in with the pork or left in pieces ?

Mixed in, about half a bar.

chris1237 said:
Everything looks great!! Can you give me some more info on the pulled pork rolles?
Thanks
Chris

I Don't really really follow a recipe for these but I use 4 or 5 sheets of the
fillo, brush each layer with evoo & melted butter mixture, put in the filling
and roll like a burrito. Brush again, cook @ 350* for 25 to 30 mins till golden.
Warning: Fillo sheets can be a pain in the a$$ sometimes.
I also make these with smoked chicken & mushrooms. Kinda like making ABT's you can fill them with anything, just don't make the filling too moist.
Check out this Site for some ideas http://athens.com

oct_97 said:
Everything looks great, brisket is nice and moist. Looks like you cooked it fat side down???

Yep, fat side down on this one and "enhanced" with oomp-B :LOL:
 
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