The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 12-26-2012, 03:49 PM   #1
This is not your pork!
is one Smokin' Farker
 
Join Date: 04-24-12
Location: Linz, Austria
Downloads: 0
Uploads: 0
Thumbs up 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.



Smokey had to give it all, which meant a full chimney of lemon lump to get things started



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 426F, which is a new record for my WSM.



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



Lemon peppered brisket on upper grate



Hitting IT 165F meant foiling in 50:50 Worchestershire Sauce + Water



Overview of the new temporary cooking area. Smokey is now below the carport, instead of the lowest deck of the gardens.



It took a total of 5 hours and 30 minutes to hit IT 203F in the flat, then it went straight into the oven at 200F for resting. This is how it looked after unfoiling:



And back into the oven at max. grill for re-crisping



Of course there was freshly baked self-made rye bread



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:















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



And that's what my plate looked like



Happy Farking Christmas to all you Farkers out there!
__________________
WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal
This is not your pork! is offline   Reply With Quote


Unread 12-26-2012, 03:58 PM   #2
Dirtbuddy
is one Smokin' Farker

 
Dirtbuddy's Avatar
 
Join Date: 05-24-12
Location: Port Coquitlam, BC Canada
Downloads: 0
Uploads: 0
Default

Nicely done all around!

Wish the grates on my WSM looked 1/2 that shiny. What's your method for keeping them so purdy?
__________________
Kamado Joe Classic, 18.5" WSM w/ CyberQ WiFi, 22.5" OTG, Weber SJS
Dirtbuddy is offline   Reply With Quote


Thanks from:--->
Unread 12-26-2012, 04:07 PM   #3
Brauma
Quintessential Chatty Farker
 
Brauma's Avatar
 
Join Date: 05-04-05
Location: Goochland, VA
Downloads: 0
Uploads: 0
Default

Most excellent pics! Now I'm really hungry!
__________________
Mark - part of Cat Sass BBQ Team. Community Development VP - Secret Squirrel Society (but we don't exist)
Member: Mid Atlantic BBQ Association. Member: KCBS. CBJ # 31818

"Life's too short to drink cheap beer or eat crotchpot BBQ"

NB Bandera - refurbished; Two Big Green Eggs: Poncho - Large, and Lefty - Small; Weber Kettles; 6' fire pit; Super fast Blue Thermapen
Brauma is offline   Reply With Quote


Thanks from:--->
Unread 12-26-2012, 04:24 PM   #4
This is not your pork!
is one Smokin' Farker
 
Join Date: 04-24-12
Location: Linz, Austria
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Dirtbuddy View Post
Wish the grates on my WSM looked 1/2 that shiny. What's your method for keeping them so purdy?
They get oiled before every cook, get scrubbed with the grill brush the day after, and then oiled again or sometimes they go into the dishwasher.
__________________
WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal
This is not your pork! is offline   Reply With Quote


Unread 12-26-2012, 05:28 PM   #5
PatAttack
Babbling Farker

 
PatAttack's Avatar
 
Join Date: 07-19-11
Location: Mt. Pleasant S.C.
Downloads: 0
Uploads: 0
Default

Looks like you knocked that one out of the park!!
__________________
18.5" WSM
Weber SJS
Maverick ET-732
Stealthy Fast Black Thermapen
"You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier
PatAttack is offline   Reply With Quote


Thanks from:--->
Unread 12-26-2012, 05:41 PM   #6
Mason Dixon Bowhunta
Full Fledged Farker

 
Mason Dixon Bowhunta's Avatar
 
Join Date: 12-24-12
Location: Up a tree somewhere in MD
Downloads: 0
Uploads: 0
Default

OMG that looks delicious. Nice job.

That view off of the back of your house looks pretty nice as well.
Mason Dixon Bowhunta is offline   Reply With Quote


Thanks from:--->
Unread 12-26-2012, 06:24 PM   #7
Bonewagon
Babbling Farker

 
Bonewagon's Avatar
 
Join Date: 06-12-09
Location: Ithaca, Michigan
Downloads: 0
Uploads: 0
Default

Looks delicious!
__________________
Jason

Big Steel Keg, WSM, OTG, PBC, Super Fast and Accurate Blue Splash-Proof Thermapen
Bonewagon is offline   Reply With Quote


Thanks from:--->
Unread 12-27-2012, 04:48 AM   #8
This is not your pork!
is one Smokin' Farker
 
Join Date: 04-24-12
Location: Linz, Austria
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Mason Dixon Bowhunta View Post
That view off of the back of your house looks pretty nice as well.
Yes, you can see the other side of the wooded valley our hillside estate is located in. It's nice here at the edge of the city, fresh air, lots of wood (unfortunately only softwood), and now even Smokey has a roof that can not be destroyed by weather, maybe I just should keep it there, it's a lot easier not having to walk down to the lowest deck of the gardens when cooking.
__________________
WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal
This is not your pork! is offline   Reply With Quote


Unread 12-27-2012, 05:54 AM   #9
Phubar
somebody shut me the fark up.

 
Phubar's Avatar
 
Join Date: 04-24-09
Location: Utrecht,The NetherPharkinglands
Downloads: 0
Uploads: 0
Default

Phinely done Sir!
__________________
-TG
-WGA (3)
-UDS (S,M,L)

All fueled by Ecobrasa Coco Briquettes

*Lowland Smokers Dutch BBQ Champion 2011 - 2012*
*Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is offline   Reply With Quote


Thanks from:--->
Unread 12-27-2012, 12:23 PM   #10
WhatsCookin
Knows what a fatty is.
 
Join Date: 05-27-12
Location: Austin, Texas
Downloads: 0
Uploads: 0
Default

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.
__________________
1997 Black Old school 3-vent Weber Silver, 2008 Blue Weber Performer
WhatsCookin is offline   Reply With Quote


Thanks from: --->
Unread 12-27-2012, 12:30 PM   #11
This is not your pork!
is one Smokin' Farker
 
Join Date: 04-24-12
Location: Linz, Austria
Downloads: 0
Uploads: 0
Default

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.
__________________
WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal
This is not your pork! is offline   Reply With Quote


Thanks from:--->
Unread 12-27-2012, 12:32 PM   #12
Vision
is one Smokin' Farker

 
Vision's Avatar
 
Join Date: 09-11-11
Location: Baltimore, Maryland
Downloads: 0
Uploads: 0
Default

__________________
"It's all about the Hill Country brisket."
Vision is online now   Reply With Quote


Thanks from:--->
Unread 12-27-2012, 12:45 PM   #13
Paulie G.
is one Smokin' Farker
 
Paulie G.'s Avatar
 
Join Date: 08-07-06
Location: Bluffton, SC
Downloads: 0
Uploads: 0
Default

Looks great! The pictures really did "water my mouth!"
__________________
Paulie G.
Pit Boss
Coastal Carolina Catering
Klose custom 28'x7' Golf Pro Classic mobile pit.
Paulie G. is offline   Reply With Quote


Thanks from:--->
Unread 12-27-2012, 12:54 PM   #14
Bluebird
Full Fledged Farker
 
Bluebird's Avatar
 
Join Date: 07-11-12
Location: Floyd Va
Downloads: 0
Uploads: 0
Default

All I can say is wow!
__________________
Weber 18.5"OTS, Weber SS Performer, 18.5" WSM, Chargriller Akorn & Weber Genesis.
Bluebird is offline   Reply With Quote


Thanks from:--->
Unread 12-27-2012, 01:09 PM   #15
This is not your pork!
is one Smokin' Farker
 
Join Date: 04-24-12
Location: Linz, Austria
Downloads: 0
Uploads: 0
Default

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.
__________________
WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal
This is not your pork! is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 09:41 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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.
no new posts