Performer Brisket

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LarryWolfe

Chef Extraordinaire
Joined
Jan 4, 2005
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Bealeton
Picked up this 15lb ungraded packer from WalMart. Separated the point/flat, seasoned with salt, pepper, granulated garlic and cooked on the Performer with Kingsford, 4 small pieces of hickory and 1 medium piece of cherry. I wasn't feeling well when it was done last night but just got around to eating some and it was very good! My wife doesn't like sauce, so I left the burnt ends plain for her and she ate a big plate last night and another when she got home from work and wants to use the rest of the point for beef and noodles tomorrow night for dinner!

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Larry Wolfe said:
ScottyDaQ said:
Yum!!! I think I'm gunna be doing brisket this weekend !!!

Your WSM broke? :cry:

They're both dirty and full of mold! :oops:

If they go moldy they are pretty much garbage. If you ship them to me I can dispose of them in a safe manner..

Oh, and good looking brisket
 
Looks Great! Do you normally seperate the point from the flat or did it have to do with the weight of the packer?
dj
 
Real nice Wolfey ;)
Pics of the beef noodle thingy would be great. Sounds like a good idea.
 
DJ said:
Looks Great! Do you normally seperate the point from the flat or did it have to do with the weight of the packer?
dj

For some reason I prefer to separate the point prior to cooking 95% of the time. Sometimes I'll get lazy and throw the whole thing on, but I like the rub coverage better when separating prior.
 
Larry Wolfe said:
DJ said:
Looks Great! Do you normally seperate the point from the flat or did it have to do with the weight of the packer?
dj

For some reason I prefer to separate the point prior to cooking 95% of the time. Sometimes I'll get lazy and throw the whole thing on, but I like the rub coverage better when separating prior.

Its called the "JB way of cooking" :LOL: Looks good too larry
 
Thanks fer the comeback. Gonna give it a try in the next week or so.
With both you and JB doin it, must be sumtin to it.
dj


Larry Wolfe said:
DJ said:
Looks Great! Do you normally seperate the point from the flat or did it have to do with the weight of the packer?
dj

For some reason I prefer to separate the point prior to cooking 95% of the time. Sometimes I'll get lazy and throw the whole thing on, but I like the rub coverage better when separating prior.
 
DJ said:
Thanks fer the comeback. Gonna give it a try in the next week or so.
With both you and JB doin it, must be sumtin to it.
dj

I seem to have missed that cook from JB! :shock: :? :LOL:
 

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