Big Brisket on the UDS! - Page 2

pitbossJB · 07-28-2013, 01:46 PM

Dr. Trout Bum,

Yes they do separate for broiler use and I do use them to make stacked enchiladas. I only have two that were given to me by a friend years ago. He told me that he had gotten them from a steakhouse, that's all I know. They are really good for Enchiladas but I wish they were square. Good luck finding some.

Jeff

pitbossJB · 07-28-2013, 02:27 PM

Dr. Trout Burn,

Just out of curiosity I googled metal steak plates and you can get something similar on ebay.

pitbossJB · 07-28-2013, 04:12 PM

The fruits of yesterdays brisket supplied my lunch today. Burnt ends and mashed potatoes. Yum!!

Lunch, Yum!.jpg

Hambone1950 · 07-28-2013, 04:18 PM

That all looks tremendous. Nice work.

Wneill20 · 07-28-2013, 04:35 PM

Always want to do one at 350 but I'm scared :) looks good tho

pitbossJB · 07-28-2013, 04:41 PM

To tell you the truth it hit 410* for about a half hour

LMAJ · 07-28-2013, 04:48 PM

Looks good! Love some burnt ends!

Happy Hapgood · 07-28-2013, 04:49 PM

What the deal on this pickle juice gig? Your brisket looks Fantastic! I've got to try that butcher paper deal! How did you know when to pull it at HH?

pitbossJB · 07-28-2013, 05:00 PM

There was another thread on here about Salt & Pepper Brisket and I read about both using Mustard or Pickle juice and silly me, I thought why not both? This is the first cook that I didn't use a thermometer at all, I just cooked it hot and pulled it when it probed to my satisfaction.

Dr. Trout Bum · 07-28-2013, 08:57 PM

Quote:

Originally Posted by pitbossJB

Dr. Trout Bum,

Yes they do separate for broiler use and I do use them to make stacked enchiladas. I only have two that were given to me by a friend years ago. He told me that he had gotten them from a steakhouse, that's all I know. They are really good for Enchiladas but I wish they were square. Good luck finding some.

Jeff

I should have noticed that you're from Albuquerque...I grew up in Los Alamos. When you said "stacked" enchiladas, it was a giveaway. I see those plates in New Mexico all the time.

Thanks for the info and congrats on the brisket!

pitbossJB · 07-28-2013, 09:36 PM

[QUOTE=Dr. Trout Bum;2569089]I should have noticed that you're from Albuquerque...I grew up in Los Alamos. When you said "stacked" enchiladas, it was a giveaway. I see those plates in New Mexico all the time.

You must miss the chile, Red and Green.

Dr. Trout Bum · 07-29-2013, 07:50 AM

[quote=pitbossJB;2569130]

Quote:

Originally Posted by Dr. Trout Bum

I should have noticed that you're from Albuquerque...I grew up in Los Alamos. When you said "stacked" enchiladas, it was a giveaway. I see those plates in New Mexico all the time.

You must miss the chile, Red and Green.

Not as much as you might think....I have several pounds of Hatch green chile in my garage freezer - they sell it at Wegman's in Northern Virginia every fall - and a couple of bags of Chimayo Red powder. The Chimayo red is a staple in rubs and is alway in my BBQ sauce. The flavor of that red chile is very unique and I wouldn't be without it.

So, that's why I'm interested in the plates. I prefer to stack my enchiladas, instead making them in a casserol dish, and cooking to order - green, red, or Christmas!

I'm guessing any brisket leftovers will make excellent tacos with some green chile and corn tortillas or would make an interesting green chile stew.

pitbossJB · 07-29-2013, 09:27 AM

I'm glad that you are getting your chile fix out there, I know I can't go without it!

Bludawg · 07-29-2013, 09:36 AM

Nice cook! You two got me jonesing for some enchiladas, I think I know what is on the menu for tonight.

07-28-2013, 01:46 PM	#16
pitbossJB is One Chatty Farker Join Date: 12-05-09 Location: Sandia Park,N.M. (land of entrapment) Name/Nickname : el jefe	Dr. Trout Bum, Yes they do separate for broiler use and I do use them to make stacked enchiladas. I only have two that were given to me by a friend years ago. He told me that he had gotten them from a steakhouse, that's all I know. They are really good for Enchiladas but I wish they were square. Good luck finding some. Jeff __________________ "It's all done with smoke and mirrors..............I think I like smoke the best" UDS with 007 mods and pizza top Highly modified Bandera w/ griddle on firebox Mini SJ/UDS micro mini UDS Smokey Joe's 1983 22.5" Weber kettle

07-28-2013, 02:27 PM	#17
pitbossJB is One Chatty Farker Join Date: 12-05-09 Location: Sandia Park,N.M. (land of entrapment) Name/Nickname : el jefe	Dr. Trout Burn, Just out of curiosity I googled metal steak plates and you can get something similar on ebay. __________________ "It's all done with smoke and mirrors..............I think I like smoke the best" UDS with 007 mods and pizza top Highly modified Bandera w/ griddle on firebox Mini SJ/UDS micro mini UDS Smokey Joe's 1983 22.5" Weber kettle

07-28-2013, 04:12 PM	#18
pitbossJB is One Chatty Farker Join Date: 12-05-09 Location: Sandia Park,N.M. (land of entrapment) Name/Nickname : el jefe	The fruits of yesterdays brisket supplied my lunch today. Burnt ends and mashed potatoes. Yum!! Lunch, Yum!.jpg __________________ "It's all done with smoke and mirrors..............I think I like smoke the best" UDS with 007 mods and pizza top Highly modified Bandera w/ griddle on firebox Mini SJ/UDS micro mini UDS Smokey Joe's 1983 22.5" Weber kettle

07-28-2013, 04:18 PM	#19
Hambone1950 On the road to being a farker Join Date: 10-02-12 Location: Boston , Ma.	That all looks tremendous. Nice work. __________________ We call it BAH- buh-cue !

07-28-2013, 04:35 PM	#20
Wneill20 is one Smokin' Farker Join Date: 07-08-12 Location: Murrieta ca	Always want to do one at 350 but I'm scared :) looks good tho __________________ Smoke This BBQ Team,Jambo Jr,2 BP UDS'S,2 Pellet Smokers

07-28-2013, 04:41 PM	#21
pitbossJB is One Chatty Farker Join Date: 12-05-09 Location: Sandia Park,N.M. (land of entrapment) Name/Nickname : el jefe	To tell you the truth it hit 410* for about a half hour __________________ "It's all done with smoke and mirrors..............I think I like smoke the best" UDS with 007 mods and pizza top Highly modified Bandera w/ griddle on firebox Mini SJ/UDS micro mini UDS Smokey Joe's 1983 22.5" Weber kettle

07-28-2013, 04:48 PM	#22
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	Looks good! Love some burnt ends! __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

07-28-2013, 04:49 PM	#23
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	What the deal on this pickle juice gig? Your brisket looks Fantastic! I've got to try that butcher paper deal! How did you know when to pull it at HH? __________________ Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast

07-28-2013, 05:00 PM	#24
pitbossJB is One Chatty Farker Join Date: 12-05-09 Location: Sandia Park,N.M. (land of entrapment) Name/Nickname : el jefe	There was another thread on here about Salt & Pepper Brisket and I read about both using Mustard or Pickle juice and silly me, I thought why not both? This is the first cook that I didn't use a thermometer at all, I just cooked it hot and pulled it when it probed to my satisfaction. __________________ "It's all done with smoke and mirrors..............I think I like smoke the best" UDS with 007 mods and pizza top Highly modified Bandera w/ griddle on firebox Mini SJ/UDS micro mini UDS Smokey Joe's 1983 22.5" Weber kettle

07-28-2013, 09:36 PM	#26
pitbossJB is One Chatty Farker Join Date: 12-05-09 Location: Sandia Park,N.M. (land of entrapment) Name/Nickname : el jefe	[QUOTE=Dr. Trout Bum;2569089]I should have noticed that you're from Albuquerque...I grew up in Los Alamos. When you said "stacked" enchiladas, it was a giveaway. I see those plates in New Mexico all the time. You must miss the chile, Red and Green. __________________ "It's all done with smoke and mirrors..............I think I like smoke the best" UDS with 007 mods and pizza top Highly modified Bandera w/ griddle on firebox Mini SJ/UDS micro mini UDS Smokey Joe's 1983 22.5" Weber kettle

07-29-2013, 09:27 AM	#28
pitbossJB is One Chatty Farker Join Date: 12-05-09 Location: Sandia Park,N.M. (land of entrapment) Name/Nickname : el jefe	I'm glad that you are getting your chile fix out there, I know I can't go without it! __________________ "It's all done with smoke and mirrors..............I think I like smoke the best" UDS with 007 mods and pizza top Highly modified Bandera w/ griddle on firebox Mini SJ/UDS micro mini UDS Smokey Joe's 1983 22.5" Weber kettle

07-29-2013, 09:36 AM	#29
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	Nice cook! You two got me jonesing for some enchiladas, I think I know what is on the menu for tonight. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.