4th of July Brisket Pron

Fatback Joe · 07-04-2013, 06:45 PM

I suspect we will have a few of these threads.

Started with a Excel brand choice grade packer, just under 17 pounds. Had a bit of a gash in the flat which, fortunately, did not run too deep.

Got it trimmed up and rubbed last night and pulled out it this morning to touch up as the smoker came up to temp.

Into the smoker at 250 with oak for the smoke.

I remember seeing burnt ends with melting garlic in the APL book and figured it would be as good as time as any to give is a shot.

Garlic, salt, crushed red pepper, rosemary, and thyme.

Covered it with EVOO and into the smoker the smoker it went.

After about 2 and half hours here is how it looked. The garlic was very soft.

After the brisket was done, I gave it about an hour or so to rest and got the burnt ends going and the flat sliced.

When the burnt ends finished up I went ahead and tossed the garlic cloves in with them.

They were great but so farking rich that I needed something to offset things a bit so that I would be able to overeat.

Toasted a roll and sliced some goat cheese.......well, tried to slice goat cheese, it was a bit soft.

Oh man, was that good, I told myself to only eat half of the sandwich, but that didn't happen.

Thanks for looking, hope you have/had a great 4th.

code3rrt · 07-04-2013, 06:52 PM

THAT! is some incredible looking brisket, and a helluva nice looking sammie........WOW!

KC

Al Czervik · 07-04-2013, 07:01 PM

Even better the second time I see it... Farkin' incredible FBJ!

cheapbeer · 07-04-2013, 07:27 PM

Here I sit eating brats........
Shoulda brought a drum camping.....
Looks great

ssv3 · 07-04-2013, 07:37 PM

That's a class act right there. Looks great!

rxcellentq · 07-04-2013, 07:50 PM

That is one great lookng sandwich!

JohnHB · 07-04-2013, 07:52 PM

Looks fantastic. How long did brisket take?

deguerre · 07-04-2013, 07:57 PM

Damn Joe! Pretty damn good. For a Yankee.

Big M1ke · 07-04-2013, 07:58 PM

Sah-WEET!!

landarc · 07-04-2013, 08:00 PM

Oh man, that looks good. So good.

Fatback Joe · 07-04-2013, 08:06 PM

Quote:

Originally Posted by deguerre

Yankee.

That's a fighting word.

Fatback Joe · 07-04-2013, 08:06 PM

Quote:

Originally Posted by JohnHB

Looks fantastic. How long did brisket take?

Right around 9 hours on the cook time.

deguerre · 07-04-2013, 08:20 PM

Quote:

Originally Posted by Fatback Joe

That's a fighting word.

Where you from, anyway, Joe?

Seriously though, you saw my cook, and I'm stuffed, but looking at that sandwich is making me hungry for one.

Fatback Joe · 07-04-2013, 08:32 PM

Quote:

Originally Posted by deguerre

Where you from, anyway, Joe?

Phoenix, Arizona originally, but until this last move, I spent my adult life in the southeast. Met my wife in Mississippi, son was born in Tennessee, and daughter in Georgia. All of my dad's family is in North Carolina and has been for a couple hundred years. Not a Yankee bone in my body.

No offense to my Yankee friends

deguerre · 07-04-2013, 09:10 PM

We could be kinfolk. My mom's family on her mama's side was from NC, originally settling in 1635. So there's a chance our families have met in the past.

07-04-2013, 06:45 PM	#1
Fatback Joe Babbling Farker Join Date: 01-07-08 Location: Memphis, TN	4th of July Brisket Pron I suspect we will have a few of these threads. Started with a Excel brand choice grade packer, just under 17 pounds. Had a bit of a gash in the flat which, fortunately, did not run too deep. Got it trimmed up and rubbed last night and pulled out it this morning to touch up as the smoker came up to temp. Into the smoker at 250 with oak for the smoke. I remember seeing burnt ends with melting garlic in the APL book and figured it would be as good as time as any to give is a shot. Garlic, salt, crushed red pepper, rosemary, and thyme. Covered it with EVOO and into the smoker the smoker it went. After about 2 and half hours here is how it looked. The garlic was very soft. After the brisket was done, I gave it about an hour or so to rest and got the burnt ends going and the flat sliced. When the burnt ends finished up I went ahead and tossed the garlic cloves in with them. They were great but so farking rich that I needed something to offset things a bit so that I would be able to overeat. Toasted a roll and sliced some goat cheese.......well, tried to slice goat cheese, it was a bit soft. Oh man, was that good, I told myself to only eat half of the sandwich, but that didn't happen. Thanks for looking, hope you have/had a great 4th. __________________ FBJ WSM Medium Spicewine Stumps GF223 Humphrey's GF Tank II 24 x 60 Shirley Fabrication

07-04-2013, 06:52 PM	#2
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	THAT! is some incredible looking brisket, and a helluva nice looking sammie........WOW! KC __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:

07-04-2013, 07:01 PM	#3
Al Czervik somebody shut me the fark up. Join Date: 05-17-11 Location: 17h 45m 40.036 and -29° 00` 28.17 Name/Nickname : Scott/Mongo	Even better the second time I see it... Farkin' incredible FBJ! __________________ Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Avatar by Chalupa (")_(")

07-04-2013, 07:27 PM	#4
cheapbeer Full Fledged Farker Join Date: 07-07-12 Location: Westfield, Wisconsin	Here I sit eating brats........ Shoulda brought a drum camping..... Looks great __________________ 2 Primo XL's, 4 Hot and Fast Drums, 1Ugly Drum, 2 22.5 wsm's, and 2 18.5 wsm's.

07-04-2013, 07:37 PM	#5
ssv3 somebody shut me the fark up. Join Date: 07-25-12 Location: Los Angeles Name/Nickname : Sako	That's a class act right there. Looks great! __________________ LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod)

07-04-2013, 07:50 PM	#6
rxcellentq On the road to being a farker Join Date: 09-07-09 Location: Seaford, NY	That is one great lookng sandwich!

07-04-2013, 07:52 PM	#7
JohnHB is one Smokin' Farker Join Date: 12-14-12 Location: Sydney NSW	Looks fantastic. How long did brisket take? __________________ John When you stop horsing around it is time to fire up the BBQ & Smoker

07-04-2013, 07:57 PM	#8
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Damn Joe! Pretty damn good. For a Yankee. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

07-04-2013, 07:58 PM	#9
Big M1ke is one Smokin' Farker Join Date: 02-05-13 Location: North Wales Pa	Sah-WEET!! __________________ PBC---Weber Kettle

07-04-2013, 08:00 PM	#10
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Oh man, that looks good. So good. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

07-04-2013, 09:10 PM	#15
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	We could be kinfolk. My mom's family on her mama's side was from NC, originally settling in 1635. So there's a chance our families have met in the past. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog