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10-30-2009, 03:11 PM
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#1
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Pork Butt
Join Date: Feb 2007
Location: Germany
Posts: 152
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High Heat Brisket & Baked Beans
5lb Brisket Flat. Baked Bean Recipe
http://www.smokingmeatforums.com/for...ad.php?t=50945
Everything was great. Brisket under 5 hours. Great beans!
Yesterday
I love these bags!
This morning
3 Hickory chunks
She's waiting for the goodies
My new table and firebox hooks
3.5 hours later
5hours
All done
The wife hates fat. 
Love my UDS!!!!!!!!!!!!!!
__________________
WSM - Modified
2 - UDS's
Modified CharBroil Silver Smoker Offset
"Beauty Follows Smoke"
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10-30-2009, 03:41 PM
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#2
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Official BBQ Central Mark
Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
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Too funny. The dog looks a little nervous, If the wife finds out you posted that pic, your dead! 
Pigs
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The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
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10-30-2009, 04:43 PM
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#3
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BBQ Central Pro
Join Date: Jan 2009
Location: Kansas City, MO
Posts: 961
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Looks great!
Fat = flavor! 
Maybe that's why I'm "huskie" 
__________________
Chris Shores
www.redbuffalobbq.com
Equipment:
The Good-One Marshall
Weber 22.5" One-Touch Platinum
Weber Smokey Mountain 22.5" - Comp Smoker
Thermos Grill 2 Go - Tailgating grill
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10-30-2009, 04:47 PM
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#4
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BBQ Central Pro
Join Date: Apr 2007
Location: Lewiston, Maine
Posts: 758
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Looks Xcellent!
dj
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10-30-2009, 06:14 PM
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#5
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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excellent...could you have put the beans under the brisket so
the drippings can add flavor?
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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10-30-2009, 07:47 PM
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#6
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
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Wow that do look mighty tasty. Now let us begin this rodeo by alledging you aint got no brisket flat there..you have got whut is commonly called a nose off brisket..meaning it still got part o the point on it as is plainly seen in the pic. If you want to make one just cut it off along the hard yellow triangle hunk of fat which protrudes from the lean side. That cuts the nose off of it apparently. Now notice you is a prone to dirtying up a lot of useless untensils and apparently you a rich boy to be wasting them high dollar bags on this deal  Now at whut time frame did you wrap it and did you add in liquid. Terminal temps etc? Thanks. Ya know I bought a case of nose off choice grade briskets from Sysco once upon a time. Dang them thangs were beautiful. Cooked up wonderul. One was so thick I did not turn it in at a cookoff because I dont think the judges would have believe it was brisket. It was at least 4-5 inches thick.
bigwheel
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10-31-2009, 06:12 AM
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#7
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Wizard of Que
Join Date: Nov 2007
Location: Louisiana
Posts: 1,559
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I'd eat it!
__________________
The fight ain't over until the winner says it is.
Backwoods Party, Bubba Keg, Primo XL Oval, Ole Grandad, Mini BGE, Bradly Original Smoker, and a Weber kettle.
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10-31-2009, 06:56 AM
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#8
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Master of All
Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
Posts: 7,490
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YUM !!!!!!!
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-=-=-=-=-=-=-=-=-=-=-
Weber Smokey Mountain Cooker ?
Weber 22.5 One Touch Gold ?
Weber Smokey Joe Gold ?
Weber Grill Decency Agent # KTL9352
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10-31-2009, 08:49 AM
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#9
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Pork Butt
Join Date: Feb 2007
Location: Germany
Posts: 152
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Quote:
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Originally Posted by bigwheel
Wow that do look mighty tasty. Now let us begin this rodeo by alledging you aint got no brisket flat there..you have got whut is commonly called a nose off brisket..meaning it still got part o the point on it as is plainly seen in the pic. If you want to make one just cut it off along the hard yellow triangle hunk of fat which protrudes from the lean side. That cuts the nose off of it apparently. Now notice you is a prone to dirtying up a lot of useless untensils and apparently you a rich boy to be wasting them high dollar bags on this deal Now at whut time frame did you wrap it and did you add in liquid. Terminal temps etc? Thanks. Ya know I bought a case of nose off choice grade briskets from Sysco once upon a time. Dang them thangs were beautiful. Cooked up wonderul. One was so thick I did not turn it in at a cookoff because I dont think the judges would have believe it was brisket. It was at least 4-5 inches thick.
bigwheel |
Thanks Bigwheel.
The military commissary marked it as a whole brisket. I knew that was wrong!
Just got the bags sent from stateside and decided to give it a try. Rich?  No way!!
Cooked at 300-350 for 4 hrs, foiled (added no liquid) for an hour, pulled off and rested in foil. internal temp was 200.
__________________
WSM - Modified
2 - UDS's
Modified CharBroil Silver Smoker Offset
"Beauty Follows Smoke"
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10-31-2009, 08:50 AM
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#10
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Pork Butt
Join Date: Feb 2007
Location: Germany
Posts: 152
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Quote:
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Originally Posted by Captain Morgan
excellent...could you have put the beans under the brisket so
the drippings can add flavor?
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Thanks.
Waiting for the weber lid to arrive, then I'll add a second grate.
__________________
__________________
WSM - Modified
2 - UDS's
Modified CharBroil Silver Smoker Offset
"Beauty Follows Smoke"
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