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: |
Nicely done all around!
Wish the grates on my WSM looked 1/2 that shiny. What's your method for keeping them so purdy? |
Most excellent pics! Now I'm really hungry!
|
Quote:
|
Looks like you knocked that one out of the park!!
|
OMG that looks delicious. Nice job.
That view off of the back of your house looks pretty nice as well. |
Looks delicious!
|
Quote:
|
Phinely done Sir!
|
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.
|
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.
|
:clap2:
|
Looks great! The pictures really did "water my mouth!"
|
All I can say is wow!
|
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: |
All times are GMT -5. The time now is 09:12 AM. |
Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.