Wampus
somebody shut me the fark up.
OK....2 actually.
Made a special trip to RD this morning.
Picked up 2 Choice CAB briskets.
Looked at each brisket in the whole case. Average weight was about 15 lbs.
I chose the 2 most limber briskets available. Both were about the same size.
1 was 12.96 lbs, 1 was 12.25 lbs.
Went to inject them and discovered that both of my injectors were screwed up. SO, no injection.
I rubbed the larger one of them with KC's rub (modded for brisket - halved the brn sugar).
Rubbed the smaller one with a good layer of kosher salt, a medium layer of both granulated garlic and onion and finished with a decent layer of coarse ground black pepper.
Fired up the UDS and the BGE and set up with a drip pan in each.
I was PLANNING (hoping) to have some drippings for au jus. This was a waste of effort.
Here's how it went down.
Fired the pits at about 10:30 am.
Used KBB in the UDS and RO lump in the BGE.
I used about a 3-1 ratio of mesquite-oak for smoke wood.
Both were higher than 300 when I put the briskets on.
Both briskets:
Untrimmed:
Trimmed about 3 3/4 lbs of fat off of both briskets total.
POST TRIMMED weight was 11 1/4 lb and 10 1/4 lbs.
Trimmed:
Rubbed:
KC's Rub......
S.P.G.O......
S&P on the BGE:
KC's on the UDS:
The BGE thermo is getting weird on me so I've been using a couple of turkey fryer thermos....
UDS temp....rock solid...
Rollin.
Meat went on the pits at high noon.
No looky, no peaky.
4 pm sharp:
S&P....
KC's....
Wrapped with butcher paper and back on the pits.
I happened to check the S&P brisket when I wrapped just because I was curious. It was about 175 IT
at 5:00, the S&P (smaller one) was done.
at 5:30, KC's (the larger one) was done.
Both went into the kitchen to rest on the counter while I made up some mashed taters and saute'd up some green beans.....
After about an hour rest, the sides were done and I was ready to slice. One brisket was at about 140 IT and one was about 145 IT.
The KC's rubbed brisket...
sliced....
Salt/pepper/garlic/onion....
Both were real juicy....
DINNER!!!!
After everyone tasted each, I believe most all liked the S&P the best.
Originally, right on the board, both were incredible. Juicy, flavorful, great bark. On the table, with a side-by-side taste test, the "BBQ Rubbed" brisket seemed too, well......"BBQ'y". The sweeter touch to the rub just didn't work as good as the simplicity complementary flavor of the S&P.
Don't get me wrong.....both were good.
I just think I'm probably gonna do the S&P with garlic & onion at home from now on. No sugar for my brisket.
The drip pans were pretty toasted and didn't yield any drippings ofr au jus so I whipped one up witn EVOO, onion, worschy, garlic, white wine and beef broth and used that to both pour over the briskets in the pans after slicing as well as evenly distribute into the vacuum seal bags for proper reheating.
After dinner, I bagged up all the leftovers.
I put both of the points in one big bag. I'll chill them overnight in the fridge and cube both and revac seal for the freezer for BRISKET CHILI.
Ended up with 6 packages at 1 lb each.
Can't see why I'll do my briskets any other way honestly.
We do them like this (at 300) for comps but for some reason at home I'm always taking 10-12 hours for my briskets. Silliness I tell ya!
It was so awesome to crawl out of bed when I wanted, drink my coffee, even run to the store, put the meat on and have it in time for dinner. Awesome.
Made a special trip to RD this morning.
Picked up 2 Choice CAB briskets.
Looked at each brisket in the whole case. Average weight was about 15 lbs.
I chose the 2 most limber briskets available. Both were about the same size.
1 was 12.96 lbs, 1 was 12.25 lbs.
Went to inject them and discovered that both of my injectors were screwed up. SO, no injection.
I rubbed the larger one of them with KC's rub (modded for brisket - halved the brn sugar).
Rubbed the smaller one with a good layer of kosher salt, a medium layer of both granulated garlic and onion and finished with a decent layer of coarse ground black pepper.
Fired up the UDS and the BGE and set up with a drip pan in each.
I was PLANNING (hoping) to have some drippings for au jus. This was a waste of effort.
Here's how it went down.
Fired the pits at about 10:30 am.
Used KBB in the UDS and RO lump in the BGE.
I used about a 3-1 ratio of mesquite-oak for smoke wood.
Both were higher than 300 when I put the briskets on.
Both briskets:
Untrimmed:
Trimmed about 3 3/4 lbs of fat off of both briskets total.
POST TRIMMED weight was 11 1/4 lb and 10 1/4 lbs.
Trimmed:
Rubbed:
KC's Rub......
S.P.G.O......
S&P on the BGE:
KC's on the UDS:
The BGE thermo is getting weird on me so I've been using a couple of turkey fryer thermos....
UDS temp....rock solid...
Rollin.
Meat went on the pits at high noon.
No looky, no peaky.
4 pm sharp:
S&P....
KC's....
Wrapped with butcher paper and back on the pits.
I happened to check the S&P brisket when I wrapped just because I was curious. It was about 175 IT
at 5:00, the S&P (smaller one) was done.
at 5:30, KC's (the larger one) was done.
Both went into the kitchen to rest on the counter while I made up some mashed taters and saute'd up some green beans.....
After about an hour rest, the sides were done and I was ready to slice. One brisket was at about 140 IT and one was about 145 IT.
The KC's rubbed brisket...
sliced....
Salt/pepper/garlic/onion....
Both were real juicy....
DINNER!!!!
After everyone tasted each, I believe most all liked the S&P the best.
Originally, right on the board, both were incredible. Juicy, flavorful, great bark. On the table, with a side-by-side taste test, the "BBQ Rubbed" brisket seemed too, well......"BBQ'y". The sweeter touch to the rub just didn't work as good as the simplicity complementary flavor of the S&P.
Don't get me wrong.....both were good.
I just think I'm probably gonna do the S&P with garlic & onion at home from now on. No sugar for my brisket.
The drip pans were pretty toasted and didn't yield any drippings ofr au jus so I whipped one up witn EVOO, onion, worschy, garlic, white wine and beef broth and used that to both pour over the briskets in the pans after slicing as well as evenly distribute into the vacuum seal bags for proper reheating.
After dinner, I bagged up all the leftovers.
I put both of the points in one big bag. I'll chill them overnight in the fridge and cube both and revac seal for the freezer for BRISKET CHILI.
Ended up with 6 packages at 1 lb each.
Can't see why I'll do my briskets any other way honestly.
We do them like this (at 300) for comps but for some reason at home I'm always taking 10-12 hours for my briskets. Silliness I tell ya!
It was so awesome to crawl out of bed when I wanted, drink my coffee, even run to the store, put the meat on and have it in time for dinner. Awesome.
