Texas Brisket Video-Pics

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surfinsapo

Master Chef
Joined
Jun 6, 2007
Messages
5,044
Been wanting some good ole brisket for a few weeks so I got me one and BBQ's it with pecan wood. Rubbed with "Adams Reserve" Southwest Ancho and salt. Didn't trim it at all. Also made Red Beans and rice with Andouille Sausage, Plus Seafood Corn bread dressing from http://www.realcajunrecipes.com .

Enjoy Yall....


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BBQ Brisket, Red Beans & Rice, Seafood Cornbread Dressing from TeamSurfinSapo on Vimeo.

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Way Cool Hat Boy! :D Its so you dude, perfecto.

Everything looks super good too SS the GT.

Seems like the bake should have worked better than foil.
What was the internal when you pulled it off the smoker?

Hummm, could just been an old tough cow it come from

You should make a new avitar sportin the hat
 
I used one of them baking bags for turkeys.. The brisket was almost as good as the local BBQ joint down the street. We ate it plain au juis or how ever you spell that....JB, I didn't take any temp before putting into the bag. I was kinda lazy and non - union that day... you understand!!!! ;)
 
SS that looked fantastic!
Who da' thunk........a turkey cookin' bag!
Was there a difference 'tweenced using foil or that bag in the finished brisket?
Watching the video I saw some canister type things stuck to your hood fan. Are those spices?

8)
 
Cap'n, I'm surprised you haven't claimed to have invented the Sappo Method. You're starting to fail in your old age.
 
Puff said:
SS that looked fantastic!
Who da' thunk........a turkey cookin' bag!
Was there a difference 'tweenced using foil or that bag in the finished brisket?
Watching the video I saw some canister type things stuck to your hood fan. Are those spices?

8)
The only difference between the baking bag and the foil is it is air tight and no juices are lost. Other than that it was nice to be able to feel the brisket and look at it as it finished. The canisters are various spices that yall have sent to me. I can put just a bit in there and keep the rest very fresh. ;)
 
That is some more nice looking Q.

I've been taking my brisket to 210F, and that is working for me.

A friend is putting together a collection of BBQ notes, from a scientist's point of view. He wanted me to try using Morton Tender Quick instead of salt. He thought the small amount of nitrates it provides would enhance the smoke ring.

I'll put it on the shopping list and let you know what happens.

Steve
 

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