Brisket Time...

[Bruce B]

Got a 13lb brisket that went on the WSM at 7am this morning...temp outside 7º.

Prepped last night, slathered with a little Worsty sauce and I used a combo of two rubs; Billy Bones Beef Master and SwineSyndicate.

Using 2 chunks of oak and 2 chunks of apple wood with Kingsford Briquettes.
Cooking at 250ish at the top grate.



All ready for a long day in the smoke.


After 5 hours.

Making Bill Cannon's potatoes from the Texas BBQ Rub Forum and a Chocolate/Hazlenut Tart from a recipe by Giada DiLaurentis. Posting both in the recipe section. More pics to follow.

It's warmed all the way up to 14º.

Update on the brisket...internal temp up to 167º, WSM holding steady at 248º.

Here's the chocolate/hazlenut tart fresh from the oven.


At 3:30 the temp of the meat was 179º so I pulled it and foiled, the first two pics are just prior to foiling the 3rd pic is the brisket right after I pulled it at 195º, and separated the point and put that back on for burnt ends. Flat is resting comfortably in the cooler. Awesome flavor and very tender...more to follow after dinner at 7ish.





Here's the final pics guys:

 

[Griff]

Good job Bruce. You are providing an excellent example for our climate challenged members (that's politically correct talk for whimps).

 

[Cliff H.]

That second pic is Da Bomb.

What's that you have wedged in the grate.... You checking wind direction or something ?

 

[wittdog]

Looks like you are off to a good start.
I'm inspired...picked up a flat and a couple of butts for sausagemaking today.

 

[Smokey_Joe]

ooOOOOOOHH MAN! Cliff is right, that second pic has me droolin' in my keyboard

That looks SUM FINE... nice job!

 

[wittdog]

Nice job Bruce that looks great.

 

[Bill The Grill Guy]

Very nice job on that brisket Bruce. Does the meat taste better when you cut it with the grain?

 

[Greg Rempe]

Man that looks great!

 

[007bond-jb]

Very nice job on that brisket Bruce. Does the meat taste better when you cut it with the grain?

Kinda like dental floss? It looks real good Bruce
I sliced that way a few times too

 

[Bill The Grill Guy]

[quote="Bill The Grill Guy":16s7mfuv]Very nice job on that brisket Bruce. Does the meat taste better when you cut it with the grain?

Kinda like dental floss? It looks real good Bruce
I sliced that way a few times too
[/quote:16s7mfuv]

Were you drinking too much too JB? Thats what happened to Bruce.

 

[Bruce B]

Very nice job on that brisket Bruce. Does the meat taste better when you cut it with the grain?

 

[wittdog]

Very nice job on that brisket Bruce. Does the meat taste better when you cut it with the grain?

You can get away with it when your brisket is as tender as bruces was.

 

[SteerCrazy]

looks great Bruce. I think Brisket is on the menu for the weekend

 

[ScottyDaQ]

Mmmmm Brucesket !
Looks fantastic !

 

[Cliff H.]

Nice finish Bruce.

 

[Puff1]

Looked great Bruce.
Where'd you find the packer?

 

[Green Hornet]

Tell me more bout them taters! :?

 

[Bruce B]

Looked great Bruce.
Where'd you find the packer?

Puff; I got the packer at Restaurant Depot, however, the Super WalMart out here carries them now on a regular basis and they don't look too bad either.

 

[Bruce B]

Tell me more bout them taters! :?

The taters are a recipe from texasbbqrub forum, I posted the recipe and I used a recipe conversion software to quarter the recipe. They are really good, the color comes from whatever BBQ rub you use, the recipe calls for Texas BBQ Rub, but you could use whatever you want. The rub I used tended to be more reddish in color and hence it tinted the spuds.

 

[Puff1]

Looked great Bruce.
Where'd you find the packer?

Puff; I got the packer at Restaurant Depot, however, the Super WalMart out here carries them now on a regular basis and they don't look too bad either.

Sweet, thanks