Mister Bob
Babbling Farker
I picked up this 12 pound Angus packer from Restaurant Depot yesterday. Here's how it looked before trimming.
This is what it looked like after trimming.
I used Butcher's Brisket Injection with a tablespoon of Worcestershire Sauce for some added zip.
Next it gets a coating of black pepper, garlic powder, onion powder and Kosher Salt.
Then it gets a second coating of The Slabs - Wow Up Your Cow Beef Rub. This stuff is really great. I rank it right up there with Plowboys Bovine Bold.
Wrapped and into the refrigerator for about 6 hours.
Before it gets dark, I fire up the Stumps Baby. My fuel of choice this time is Kingsford Blue. The Labor Day sale at Home Depot last week was just too good to resist!
At 11:30 pm the brisket goes in.
The next morning the Baby is cruising along at 240 degrees, check out that thin blue smoke. I love the smell of brisket in the morning; you know that smell?
She finally probed like buttah at just under 200 degrees IT.
I separate the flat from the point with the back of my slicer.
The flat gets wrapped and put into the Cambro, which I've preheated with a pan of boiling water.
In a Dutch oven, I combine pork and beans, fire roasted diced tomatoes, diced onion, diced red and jalapeno peppers, brown sugar, prepared brown mustard and some Worcestershire Sauce.
The point gets cubed, hit with some more rub and a little sauce, and goes back into the cooker along with the beans.
Thirteen hours cook time for the brisket (no foil) and three hours resting in the Cambro double wrapped in foil and plastic wrap. It turned out moist and delicious!
I served it along with the burnt ends, my doctored pit beans, my favorite creamy coleslaw recipe and jalapeno cornbread. What a meal it was!
This is what it looked like after trimming.
I used Butcher's Brisket Injection with a tablespoon of Worcestershire Sauce for some added zip.
Next it gets a coating of black pepper, garlic powder, onion powder and Kosher Salt.
Then it gets a second coating of The Slabs - Wow Up Your Cow Beef Rub. This stuff is really great. I rank it right up there with Plowboys Bovine Bold.
Wrapped and into the refrigerator for about 6 hours.
Before it gets dark, I fire up the Stumps Baby. My fuel of choice this time is Kingsford Blue. The Labor Day sale at Home Depot last week was just too good to resist!
At 11:30 pm the brisket goes in.
The next morning the Baby is cruising along at 240 degrees, check out that thin blue smoke. I love the smell of brisket in the morning; you know that smell?
She finally probed like buttah at just under 200 degrees IT.
I separate the flat from the point with the back of my slicer.
The flat gets wrapped and put into the Cambro, which I've preheated with a pan of boiling water.
In a Dutch oven, I combine pork and beans, fire roasted diced tomatoes, diced onion, diced red and jalapeno peppers, brown sugar, prepared brown mustard and some Worcestershire Sauce.
The point gets cubed, hit with some more rub and a little sauce, and goes back into the cooker along with the beans.
Thirteen hours cook time for the brisket (no foil) and three hours resting in the Cambro double wrapped in foil and plastic wrap. It turned out moist and delicious!
I served it along with the burnt ends, my doctored pit beans, my favorite creamy coleslaw recipe and jalapeno cornbread. What a meal it was!
