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-   -   30th Q: The PERFECT Beef - Lemon Peppered Xmas Brisket H&F 5H30 - Aaron, TASTE THIS! [w/ pr0n] (https://www.bbq-brethren.com/forum/showthread.php?t=150251)

This is not your pork! 12-26-2012 03:49 PM

30th Q: The PERFECT Beef - Lemon Peppered Xmas Brisket H&F 5H30 - Aaron, TASTE THIS! [w/ pr0n]
 
Due to the pavilion gone kaput, I had to pause for more than two weeks, and because I could not stand it any more, I finally had to give Smokey a new temporary home.

So here we go again, starting with the breast core of a young Austrian bull with the weight of 12.90 lbs. This time it was left completely untrimmed, as there was no part with more than about 1/4" of surface fat.

http://i1063.photobucket.com/albums/...ps87718329.jpg

Smokey had to give it all, which meant a full chimney of lemon lump to get things started

http://i1063.photobucket.com/albums/...psa4999e39.jpg

Minion style for H&F with a single piece of mesquite buried in the center of a full charcoal ring. All intakes fully opened for the entire cook it peaked at 426°F, which is a new record for my WSM.

http://i1063.photobucket.com/albums/...ps5aa1f66f.jpg

A new batch of our 'Essence of Q' sauce onto the lower grate directly under the brisket to catch some juices as the special ingredient

http://i1063.photobucket.com/albums/...ps24534d42.jpg

Lemon peppered brisket on upper grate

http://i1063.photobucket.com/albums/...psf214bcee.jpg

Hitting IT 165°F meant foiling in 50:50 Worchestershire Sauce + Water

http://i1063.photobucket.com/albums/...ps9126c980.jpg

Overview of the new temporary cooking area. Smokey is now below the carport, instead of the lowest deck of the gardens.

http://i1063.photobucket.com/albums/...ps66723c3c.jpg

It took a total of 5 hours and 30 minutes to hit IT 203°F in the flat, then it went straight into the oven at 200°F for resting. This is how it looked after unfoiling:

http://i1063.photobucket.com/albums/...ps18e06127.jpg

And back into the oven at max. grill for re-crisping

http://i1063.photobucket.com/albums/...ps2c5377e4.jpg

Of course there was freshly baked self-made rye bread

http://i1063.photobucket.com/albums/...ps40b6b2f3.jpg

Well, I present THE brisket smoked to perfection!

Moving the cutting board made it wobble like jelly, exactly as seen on the videos about Aaron's briskets. It was super juicy with a crispy spicy bark, perfect deep red smoke ring, and the tissue was just strong enough to make it into your mouth to melt there like butter! It was incredible, although a little on the fatty side, the melting tissue and buttery fat, as well as the four pepper blend with a good amount of lemon zest made it beef from heaven!

Let the following pictures water your mouth:

http://i1063.photobucket.com/albums/...ps1d4a943c.jpg

http://i1063.photobucket.com/albums/...psbe0807e5.jpg

http://i1063.photobucket.com/albums/...ps7da6f7c8.jpg

http://i1063.photobucket.com/albums/...psc294f905.jpg

http://i1063.photobucket.com/albums/...psdf2cccb1.jpg

http://i1063.photobucket.com/albums/...ps4027e637.jpg

http://i1063.photobucket.com/albums/...psb5bb3b13.jpg

Your 'Essence of Q' sauce with a nice viscid consistency after a real good reduction from being in the smoker for the entire duration of the cook

http://i1063.photobucket.com/albums/...psddd56f16.jpg

And that's what my plate looked like

http://i1063.photobucket.com/albums/...ps4cd2806a.jpg

Happy Farking Christmas to all you Farkers out there! :biggrin:

Dirtbuddy 12-26-2012 03:58 PM

Nicely done all around!

Wish the grates on my WSM looked 1/2 that shiny. What's your method for keeping them so purdy?

Brauma 12-26-2012 04:07 PM

Most excellent pics! Now I'm really hungry!

This is not your pork! 12-26-2012 04:24 PM

Quote:

Originally Posted by Dirtbuddy (Post 2307522)
Wish the grates on my WSM looked 1/2 that shiny. What's your method for keeping them so purdy?

They get oiled before every cook, get scrubbed with the grill brush the day after, and then oiled again or sometimes they go into the dishwasher.

PatAttack 12-26-2012 05:28 PM

Looks like you knocked that one out of the park!!

Mason Dixon Bowhunta 12-26-2012 05:41 PM

OMG that looks delicious. Nice job.

That view off of the back of your house looks pretty nice as well.

Bonewagon 12-26-2012 06:24 PM

Looks delicious!

This is not your pork! 12-27-2012 04:48 AM

Quote:

Originally Posted by Mason Dixon Bowhunta (Post 2307587)
That view off of the back of your house looks pretty nice as well.

Yes, you can see the other side of the wooded valley our hillside estate is located in. It's nice here at the edge of the city, fresh air, lots of wood (unfortunately only softwood), and now even Smokey has a roof that can not be destroyed by weather, maybe I just should keep it there, it's a lot easier not having to walk down to the lowest deck of the gardens when cooking.

Phubar 12-27-2012 05:54 AM

Phinely done Sir!

WhatsCookin 12-27-2012 12:23 PM

That Brisky looks awesome. Quick question: You say that after foiling, you went straight to oven at 200? If so, how long did you hold it there, and my real question: Did your bark firm back up? I've foiled a few times, but the bark really seems to suffer as a result, and never seems to recover to the "chewy" texture I like. Thanks.

This is not your pork! 12-27-2012 12:30 PM

No, it got foiled at IT 165°F, then back on the smoker at max heat till IT 203°F, then straight into the oven at 200°F for resting. It stayed there for several hours. The bark has been re-crisped by putting it back into the oven unfoiled at max grill for a short time.

Vision 12-27-2012 12:32 PM

:clap2:

Paulie G. 12-27-2012 12:45 PM

Looks great! The pictures really did "water my mouth!"

Bluebird 12-27-2012 12:54 PM

All I can say is wow!

This is not your pork! 12-27-2012 01:09 PM

We just ate it for dinner again, cold, sliced thin, on the self-made rye bread coated with the 'Essence of Q' sauce. Man, what a treat, it's even better served cold!

Still melding in my mouth, the fat, the muscle, it's so ultra tender. :smile:


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