BBQchef33
12-07-2004, 11:54 PM
Had to finish up the 2 briskets left from the weekend, so today figured to land them in the WSM beofre i have to freeze them. Since theres are just to cvook and practice, i experimented, and it turned into a completely perfect day of cooking.
First... the preps were different for me..
I coated both briskets with a mixture of brown sugar, granulated garlic and kosher salt then rubbed it in with some of mannys pit bull hot sauce. it made a dry coating on them. Moistened them with some worsteshire sauce and them rubbed a second time. One brisket got a havy coating of montreal SPICY Steaks seasoning. The other got my own rub mixed with some extra cayenne. Kdept rubbing them and adding more pit bull till i had a nice covering on them . Mannys pit bull is a hot/sweet tomato based sauce that i thought may help with a nice bark.
I used the WSM and loaded it this time, instead of with kingsford, i used lump. Wood mix was mostly mesquite mixed with cherry chunks.
Both briskets went in at 11AM and weight between 11-12 lbs.
Well. holy sh*t.. the WSM locked in at 220-238 for 13hours now. That lumped burned perfectly and the at tast check, the wood was mosly gone too. At midnight both briskets were at 180, they are wrapped and im still at about 186. They seemed synced up and are climbing at a rate side by side. Seems they need a little more, probably slightly over 190 as a probe stuck inthe flat still needs a bit of a push. Nose and points are at 192. I'll take them out when the flats hit 190 and cooler them overnight.
While wrapping them, the tip of the nose seemed to "loosen a liitle" :mrgreen: and needed to be pulled off and sampled. Holy Sh*T... that was good.. the Mannys gave it a nice bite that is more sweet than hot but still has a little twang to it.. There is nothing like removing a piece of your q and it just pulls off like butter and the underlying meat is bright bright pink and that first bite.. makes you bouce up and down and ya keep going back for more.. These briskets seem near perfect.. will know how the rub experiments worked out in the morning.
I'll Keep ya posted..
First... the preps were different for me..
I coated both briskets with a mixture of brown sugar, granulated garlic and kosher salt then rubbed it in with some of mannys pit bull hot sauce. it made a dry coating on them. Moistened them with some worsteshire sauce and them rubbed a second time. One brisket got a havy coating of montreal SPICY Steaks seasoning. The other got my own rub mixed with some extra cayenne. Kdept rubbing them and adding more pit bull till i had a nice covering on them . Mannys pit bull is a hot/sweet tomato based sauce that i thought may help with a nice bark.
I used the WSM and loaded it this time, instead of with kingsford, i used lump. Wood mix was mostly mesquite mixed with cherry chunks.
Both briskets went in at 11AM and weight between 11-12 lbs.
Well. holy sh*t.. the WSM locked in at 220-238 for 13hours now. That lumped burned perfectly and the at tast check, the wood was mosly gone too. At midnight both briskets were at 180, they are wrapped and im still at about 186. They seemed synced up and are climbing at a rate side by side. Seems they need a little more, probably slightly over 190 as a probe stuck inthe flat still needs a bit of a push. Nose and points are at 192. I'll take them out when the flats hit 190 and cooler them overnight.
While wrapping them, the tip of the nose seemed to "loosen a liitle" :mrgreen: and needed to be pulled off and sampled. Holy Sh*T... that was good.. the Mannys gave it a nice bite that is more sweet than hot but still has a little twang to it.. There is nothing like removing a piece of your q and it just pulls off like butter and the underlying meat is bright bright pink and that first bite.. makes you bouce up and down and ya keep going back for more.. These briskets seem near perfect.. will know how the rub experiments worked out in the morning.
I'll Keep ya posted..