DubfromGA
is Blowin Smoke!
I gotta admit upfront.....this was not one of my better briskets.....even though it was one of the more expensive briskets I've bought.
It was a select cut that was not on sale.....but I walked into the store yesterday wanting brisket.....so a mini packer is what I came out with.
The weather forecast for yesterday was showing intermittent showers......0% one hour......80% the next.....all afternoon. Thus the indoor burgers and the break in the action to set up my kamado with Royal Oak Red and hickory chunks.
I've got some really good FoGo lump....but it was out in the garage and I didn't feel like going to get it.
On my long weekends off work I leave a bag of lump right by the backdoor and thats what I grabbed. This Royal Oak red bag is decent and the local Walmart sells it for $8-$11 a bag. No complaints from me.
I cheated and used a fire starter tab. These things make is crazy easy.....especially if rain has you hesitant to drag out the drop cord and have more fun doing it with the Joe Blow lighter. I swear....sometimes I think the reason I like grilling so much is because I get to play with fire and play with knives. :thumb:
Temps came in line with where I wanted to roll on this cook as I was prepping this brisket.
I didn't have my favorite brisket rub on hand and used a fresh can of Plowboy's Bovine Bold that I'd been meaning to try.
I didn't bother to trim a single piece of fat off this brisket.....just hit it with some roostershire sauce.......sipped on a rum-based BLD (big liquor drink) and coated it in rub.
Went to bed after watching 2 episodes of Game of Thrones with my wife. Checked on the grill.....all was well. I left it alone to let it ride all night.
Temps were at 220 this morning.
The brisket looked good....smelled good......the bark was a bit darker than my favorite rub.
Believe it or not.....at the time of that pic....it was only 170 degrees internal. I double foiled it and put it back on and let it ride a few more hours until it probed tender in every corner and the center. Not sure the temp at that point as i was just using a wooden skewer to poke with.
I sealed the foil down and brought it and wrapped with towels and left on the counter until showtime.
Showtime consisted of using the grill some more.....left the vents slightly open to keep it rolling along during the day (one of the benefits of kamado grills.....you aren't out much if you simply let them run on low temp until needed for further cooking).
My tunes for this part of the cook:
I put 4 medium baking sized potatoes on the grill and let them cook until they were also probing tender.
Sliced them into chunks and dumped in a large bowl with cream cheese, sour cream, green onions, jalapeños, butter, white onion, half'n'half, S&P, garlic powder and that beloved substance....Crawtater Sauce.
Hit the bowl hard with the potato masher and good things happened.
While doing this, I'd placed a pan of fresh asparagus on the kamado. They had both olive oil and red wine vinegar on them along with some KJ vegetable rub. This has quickly become one of my favorite side dishes.
i forgot to put cheddar on the mashed potatoes......nobody even asked....so it must have been okay.
What is really funny is that I was 30 years old before I had beef brisket for the first time. Growing up in Eastern North Carolina meant that my understanding of BBQ meant pulled pork & chicken.
I spent 5 weeks out in Oklahoma with my job and was properly introduced to beef brisket and killer steaks. It was one of the things that sparked my wanting to learn to cook the stuff for my family.
We freaking love brisket.......even mediocre ones like this one.
I love grilling on my day's off !!!!!!!!:rockon::rockon:
It was a select cut that was not on sale.....but I walked into the store yesterday wanting brisket.....so a mini packer is what I came out with.
The weather forecast for yesterday was showing intermittent showers......0% one hour......80% the next.....all afternoon. Thus the indoor burgers and the break in the action to set up my kamado with Royal Oak Red and hickory chunks.
I've got some really good FoGo lump....but it was out in the garage and I didn't feel like going to get it.
On my long weekends off work I leave a bag of lump right by the backdoor and thats what I grabbed. This Royal Oak red bag is decent and the local Walmart sells it for $8-$11 a bag. No complaints from me.
I cheated and used a fire starter tab. These things make is crazy easy.....especially if rain has you hesitant to drag out the drop cord and have more fun doing it with the Joe Blow lighter. I swear....sometimes I think the reason I like grilling so much is because I get to play with fire and play with knives. :thumb:
Temps came in line with where I wanted to roll on this cook as I was prepping this brisket.
I didn't have my favorite brisket rub on hand and used a fresh can of Plowboy's Bovine Bold that I'd been meaning to try.
I didn't bother to trim a single piece of fat off this brisket.....just hit it with some roostershire sauce.......sipped on a rum-based BLD (big liquor drink) and coated it in rub.
Went to bed after watching 2 episodes of Game of Thrones with my wife. Checked on the grill.....all was well. I left it alone to let it ride all night.
Temps were at 220 this morning.
The brisket looked good....smelled good......the bark was a bit darker than my favorite rub.
Believe it or not.....at the time of that pic....it was only 170 degrees internal. I double foiled it and put it back on and let it ride a few more hours until it probed tender in every corner and the center. Not sure the temp at that point as i was just using a wooden skewer to poke with.
I sealed the foil down and brought it and wrapped with towels and left on the counter until showtime.
Showtime consisted of using the grill some more.....left the vents slightly open to keep it rolling along during the day (one of the benefits of kamado grills.....you aren't out much if you simply let them run on low temp until needed for further cooking).
My tunes for this part of the cook:
I put 4 medium baking sized potatoes on the grill and let them cook until they were also probing tender.
Sliced them into chunks and dumped in a large bowl with cream cheese, sour cream, green onions, jalapeños, butter, white onion, half'n'half, S&P, garlic powder and that beloved substance....Crawtater Sauce.
Hit the bowl hard with the potato masher and good things happened.
While doing this, I'd placed a pan of fresh asparagus on the kamado. They had both olive oil and red wine vinegar on them along with some KJ vegetable rub. This has quickly become one of my favorite side dishes.
i forgot to put cheddar on the mashed potatoes......nobody even asked....so it must have been okay.
What is really funny is that I was 30 years old before I had beef brisket for the first time. Growing up in Eastern North Carolina meant that my understanding of BBQ meant pulled pork & chicken.
I spent 5 weeks out in Oklahoma with my job and was properly introduced to beef brisket and killer steaks. It was one of the things that sparked my wanting to learn to cook the stuff for my family.
We freaking love brisket.......even mediocre ones like this one.
I love grilling on my day's off !!!!!!!!:rockon::rockon:
