Brisket, Fatty's, and Sausages... (Pron)

THoey1963 · Apr 26, 2014

Got a 14.78# Choice Certified Angus Beef brisket last night. Trimmed it up this afternoon. Doing a more thorough trim, I can definitely see the difference between the flat and the point. I been slicing these things wrong all along. I injected it with a little beef broth and got it rubbed down with salt, pepper, garlic, onion, and a little chile powder for extra measure. Plan on firing up the grill once we get home (around 3 am) and throwing it on around 4. Probably run 275 with KBB and a little Pecan & Mesquite.

I also have a spicy stuffed and bacon wrapped fatty, a sweet Maple stuffed and bacon wrapped fatty, and some sausage that will go on the grill tomorrow afternoon when the brisket comes off. Sides of beans and Spanish rice. Not to mention The wife's Korean dishes she is making.

Going to be a long day, but in a good way... :mrgreen:

SmittyJonz · Apr 26, 2014

Cool - slice off a corner so you know where to do your slices once cooked cuz it's hard to tell after cooked. :thumb:

SmittyJonz · Apr 26, 2014

[ame]http://m.youtube.com/watch?v=ed8L5RLyLeI[/ame]

Big M1ke · Apr 26, 2014

Awesome! I've been wanting to do a briskie for a while now.

THoey1963 · Apr 26, 2014

Thanks for that video Smitty. I did notch a corner (bottom right of photo) to remember the slice against the grain, I just didn't do it as deep. That video is good, first time I've seen that one. I probably trimmed a little more than he did. My point folds almost halfway back. It had a deep vein as he calls it.

I am hoping for a 12 hour cook. Going to start around 250* and then foil when I hit my color. Might have to kick the temp up towards the end if it appears it is taking longer.

I might be in the minority, but I don't really prefer a black or meteor looking bark. Dark brown or a reddish brown (due to the chili powder) is my preference.

Big M1ke · Apr 26, 2014

SmittyJonz said:
http://m.youtube.com/watch?v=ed8L5RLyLeI

Malcom's the man!

THoey1963 · Apr 26, 2014

This things ready early. It is almost probe tender now. Opened up the foil and letting it finish getting to "butter". Need to get my cooler ready. Going to need to hold for another 5+ hours...

SmittyJonz · Apr 26, 2014

Cool lets see it.

mikemci · Apr 26, 2014

Well......? Must be getting close by now! :hungry:

Big George's BBQ · Apr 26, 2014

Looks and sounds good Will look forward to watching your cook
bigabyte has a great tutorial on brisket

THoey1963 · Apr 26, 2014

Hoping this brisket turns out good. Didn't cook quite like the last couple I have made. It resting now before slicing. Beans in crock pot, fatty's on grill, pico de gallo made, sausage coming up soon, and then spanish rice...

7over · Apr 26, 2014

Thanks for the video! Very helpful as I ponder what it's going to take to tackle my first brisket. (gotta wait for the PBC to get here mid May).

THoey1963 · Apr 27, 2014

Sorry it took so long to respond. Was a long, late night....

Plenty of food and drink, and we sat out on the deck until early this morning talking with friends. Lots of rave reviews about the food. including the brisket that I thought was over done...

Phubar · Apr 28, 2014

That's a spread right there!

loco_engr · Apr 28, 2014

Wow! Very nice assortment.
Did you smoke the eggs?

7over · Apr 28, 2014

WoW! You went all out. What a great looking collection of food! Your brisket looks awesome!

THoey1963 · Apr 28, 2014

Sorry, I should have added some descriptions to the Korean dishes. I don't know the names, but I can give a basic description. The five starting with the one after the Spanish Rice are:

1. Steamed squid with a spicy chili dipping sauce.
2. Cabbage Kimchi
3. The egg dish is a sweet and spicy soy sauce braised beef dish. About half way through the cooking she adds the eggs so they hard boil in the braise. Once they are cooked, she will peel them and add them back to the braise.
4. Steamed spinach with garlic, sesame seed oil and seeds.
5. A spicy Tofu and Mushroom dish. Not a fav of mine. First, not real appetizing to look at, second, it's tofu, and finally, those mushrooms (they look like noodles in the picture) are long and stringy / chewy.

The last picture is just some homemade Pico De Gallo.

Thanks for the compliments on the brisket. As I said, everyone thought it was great and that I was being too critical on myself. I guess that is what happens when you read the forums like this and want perfection...

Enrico Brandizzi · Apr 28, 2014

All that food looks good to me! Complimenti.

THoey1963 · Apr 28, 2014

Thanks Enrico...

SpartaChris · Apr 28, 2014

I'm curious to know how you made the bacon basket weave? I've made some of the others, but never seen them angled up like that.

Brisket, Fatty's, and Sausages... (Pron)

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is one Smokin' Farker

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Babbling Farker

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Full Fledged Farker

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Attachments

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is one Smokin' Farker

Full Fledged Farker

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Babbling Farker

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Knows what a fatty is.

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