surfinsapo
Master Chef
- Joined
- Jun 6, 2007
- Messages
- 5,044
I really love this WSM. Thanks for telling me to get one yall. This was from Columbus day 10-13-2008. It was a holiday and I was here doing yard work and BBQ-in. I really love brisket because we can munch on it all week long and make all kinds of stuff out of the left overs. I took a whole brisket and trimmed off the fat and extra meat "forgot the name of the cut" and grinded it up with my Kitchen aid meat grinder to make burger meat like JB always talks about. I put the dents in the patties too JB... Looked like meat bagels by the end. Grilled tham on my Infrared grill using a new piece of equipment I bought from a Brazilian company. I smoked the rest of the brisket with mesquite wood and rubbed it with mustard & Ralph's Greek Seasoning... Good stuff yall... Foiled the brisket after 6 hours or so and let it go another 2 hours. I unfoiled it and pushed on it and decided to give it another 45 minutes. It came out wonderful and very tastey. Perfect amount of juice, not too much fat when it cooled off..Now all I have to do is remove the TAR-creosote from my WSM contact points with out destroying it.. That stuff is better than JBWELD...
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WSM Beef Brisket Mesquite Smoked from TeamSurfinSapo on Vimeo.
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WSM Beef Brisket Mesquite Smoked from TeamSurfinSapo on Vimeo.