Saiko
is One Chatty Farker
My favorite way to cook briskets by far is Popdaddy's tri-level high heat method, and I've had good success with it (last cook can be seen here: http://www.bbq-brethren.com/forum/showthread.php?t=87343).
However, I've cooked my last four or five briskets that way, and today I just wanted to do something completely different. So here was my game plan: Using nothing but Bovine Bold as a rub. Going to try to keep temps around 275-285 for the entire smoke. Going to pan it and cover at 160 internal with a cup of beef stock for 2 hours, then back on the smoker to try to firm up the bark. So here we go:
12 pounds of angus brisky from RD.
Light coat of Bovine Bold the night before, trimmed fat down to about 1/4 inch. Heavy coat will go on the next day right before the smoker.
O-dark thirty: Packed ring of RO lump, with four chunks of red oak.
Locked and loaded. What am I doing up at this hour on a Saturday?
First peek at 160 internal, time to pan.
Kind of "scrunched" up a turkey roaster pan to make it fit on the WSM. Added a cup of beef stock. Cooked for 2 hours in the pan, then back on the smoker naked.
Ready to pull, internal around 197.
After a quick 30 minute rest, going to cube the point for burnt ends. Notice how the flat kind of looks like a person, with the accidental slice from the butcher acting as the mouth. Wierd. Flat is going back in the cooler for another 90 min.
Dusted the cubed point with more Bovine Bold, then doused with a mixture of Blues Hog regular and Red. Back on the smoker for 2 hours.
Sliced flat.
Burnt ends are done.
Final verdict: Came out pretty good. The bark came out better than I thought, it really firmed up after I pulled it from the pan. Can't say I noticed any difference from the pan, but I only had it in there for two hours. I'm a huge fan of bark and didn't want it soggy. Still, it was fun to play around with a technique I haven't used before.
That's all!
However, I've cooked my last four or five briskets that way, and today I just wanted to do something completely different. So here was my game plan: Using nothing but Bovine Bold as a rub. Going to try to keep temps around 275-285 for the entire smoke. Going to pan it and cover at 160 internal with a cup of beef stock for 2 hours, then back on the smoker to try to firm up the bark. So here we go:
12 pounds of angus brisky from RD.
Light coat of Bovine Bold the night before, trimmed fat down to about 1/4 inch. Heavy coat will go on the next day right before the smoker.
O-dark thirty: Packed ring of RO lump, with four chunks of red oak.
Locked and loaded. What am I doing up at this hour on a Saturday?
First peek at 160 internal, time to pan.
Kind of "scrunched" up a turkey roaster pan to make it fit on the WSM. Added a cup of beef stock. Cooked for 2 hours in the pan, then back on the smoker naked.
Ready to pull, internal around 197.
After a quick 30 minute rest, going to cube the point for burnt ends. Notice how the flat kind of looks like a person, with the accidental slice from the butcher acting as the mouth. Wierd. Flat is going back in the cooler for another 90 min.
Dusted the cubed point with more Bovine Bold, then doused with a mixture of Blues Hog regular and Red. Back on the smoker for 2 hours.
Sliced flat.
Burnt ends are done.
Final verdict: Came out pretty good. The bark came out better than I thought, it really firmed up after I pulled it from the pan. Can't say I noticed any difference from the pan, but I only had it in there for two hours. I'm a huge fan of bark and didn't want it soggy. Still, it was fun to play around with a technique I haven't used before.
That's all!
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