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-   -   Hot & Fast Brisket - Kosmo's Cow Cover-style! (http://www.bbq-brethren.com/forum/showthread.php?t=85635)

PatioDaddio 05-30-2010 02:50 PM

Hot & Fast Brisket - Kosmo's Cow Cover-style!
 
I just started a hot & fast brisket on my UDS. I seasoned it with
Kosmo's new Cow Cover rub and let it get lovely overnight.

I apologize in advance for the craptastic cell phone pics. :rolleyes:

http://files.patiodaddiobbq.com/imag...sket_1_450.jpg

John

NorthwestBBQ 05-30-2010 03:10 PM

For a phone pic, it's not bad at all! The brisket looks good. I hope you will post more pics as you progress.

BRBBQ 05-30-2010 03:15 PM

That pic is better then my dig camera, and looking good so far.

Smokesman 05-30-2010 04:14 PM

Now that's a hunk of meat! Good luck. Have a brisket that will be prepped later for a smoke tmrw. I'll chime in as well.

Haltech 05-30-2010 05:19 PM

Waiting for my cow cover to get here. Did you sample the rub?

PatioDaddio 05-30-2010 05:27 PM

Quote:

Originally Posted by Haltech (Post 1296606)
Waiting for my cow cover to get here. Did you sample the rub?

Yep, I used it on some monster two-inch-thick ribeyes the other night, to rave reviews. It's great stuff.

John

barbefunkoramaque 05-30-2010 05:36 PM

Quote:

Originally Posted by PatioDaddio (Post 1296610)
Yep, I used it on some monster two-inch-thick ribeyes the other night, to rave reviews. It's great stuff.

John

Yeah but I know one thing. If get a rib eye cut to 2 - 3 inches (3 preferred) you are gonna impress somebody for damn sure. I loved buying the whole roasts, such a value.

PatioDaddio 05-30-2010 05:37 PM

Roger that, Funkmasta! :-D

John

barbefunkoramaque 05-30-2010 05:52 PM

no roger this

Smokesman 05-30-2010 07:22 PM

Quote:

Originally Posted by barbefunkoramaque (Post 1296626)
no roger this

I think I just had a heart attack lookin at that picture. Now THAT'S a hunk o' meat!

PatioDaddio 05-30-2010 08:11 PM

Quote:

Originally Posted by barbefunkoramaque (Post 1296626)
no roger this

Pfft... W E A K ! ! :-D

I kid, of course. That steak is, as Bon Scott would say, a whole lotta Rosie! :becky:

Good on ya,
John

PatioDaddio 05-30-2010 08:23 PM

Meanwhile, back at the (brisket) ranch...

At just over four hours, this 8-lb brisket (trimmed weight) is done! I
delivered it to the graduation boy just a short while ago.

http://files.patiodaddiobbq.com/imag...sket_2_450.jpg

http://files.patiodaddiobbq.com/imag...sket_3_450.jpg

As you can see, there is yardbird in the background, which are
destined for chicken enchiladas!

Life is good!

John

P.S. Again I apologize for the crappy phone pics

Haltech 05-30-2010 10:25 PM

That is some great color on that brisket John!

PatioDaddio 05-30-2010 11:35 PM

Thank you, sir.

John

jeffjenkins1 05-30-2010 11:44 PM

Looks awesome!

Jeff


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