Brisket for friends

icemncmth · 12-12-2009, 09:27 AM

I was asked to do a brisket for friends who happen to own a BBQ resturant!!

Well I fired up the egg and let it come up to temp. I used Ozark Oak lump with pecan wood and mesquite. Now I like mine smokey ...so I used several lumps of wood! Fire was set at 240 and I had a 9lb packer. I started at 6 am in the morning. I used a basic homemade rub on the packer. I didn't want to separate the point from the flat because I wanted to use the fat to keep the meat moist because I was traveling with it.

This is the packer rubbed down and I let it sit in the fridge for a few hours and then rubbed it down again and then sit outside of the fridge for an hour.

Next it was placed on the egg till I reached an internal temp of 200 deg then I packed it up in foil and a cooler. Once I arrived at my friends house I popped it in a 250 deg oven for about an hour because everyone wasn't there and I wanted to crisp up the crust.

Well I have a pic of the final product but not sliced...It didn't last that long. .. . Everyone commented on how great it was and how they didn't need any sauce!!! OH...it came off at 6pm..I was expecting longer but it was done when it was done!

rprata · 12-12-2009, 09:35 AM

Nice looking brisket there! Great color.

Midnight Smoke · 12-12-2009, 09:35 AM

Nice hunk of meat!

cameraman · 12-12-2009, 09:53 AM

So you don't trim any fat before you hit the grill?

cowgirl · 12-12-2009, 12:26 PM

Great looking brisket Icemn, looks tasty!

icemncmth · 12-12-2009, 12:44 PM

Quote:

Originally Posted by cameraman

So you don't trim any fat before you hit the grill?

I trim it down to 1/4 inch or so...I put the fat side up to keep the meat moist. Now that also depends on your cooker. I can do indirect on an egg so I put the fat side up...On my webber I will do fat side down to protect the meat. I also was doing the "whole" packer. I tend to like doing the point and flat together. Just my personal taste, either way I like brisket!!!

Markbb · 12-12-2009, 01:50 PM

That is a might fine looking brisket....

landarc · 12-12-2009, 03:23 PM

Nice job at the brisket. I gotta ask, why are they asking you to do the brisket if they own a BBQ joint?

BobBrisket · 12-12-2009, 03:30 PM

NICE! I'd hit it.

deguerre · 12-12-2009, 03:34 PM

Quote:

Originally Posted by landarc

Nice job at the brisket. I gotta ask, why are they asking you to do the brisket if they own a BBQ joint?

My thoughts exactly and my answer was because the MAN CAN COOK!

Quote:

Originally Posted by BobBrisket

NICE! I'd hit it.

Yep, me too!

icemncmth · 12-13-2009, 07:56 AM

Quote:

Originally Posted by landarc

Nice job at the brisket. I gotta ask, why are they asking you to do the brisket if they own a BBQ joint?

The guy who owns the place thinks his is the best. Some of our mutual friends told him he need to try mine. Kind of a small throw down.,,

In the end I won and the reason is he Q's his by time and mine is done when it is done.

Old school kind of like everyone on this list!!!!!

Phubar · 12-13-2009, 10:52 AM

Quote:

Originally Posted by icemncmth

The guy who owns the place thinks his is the best. Some of our mutual friends told him he need to try mine. Kind of a small throw down.,,

In the end I won and the reason is he Q's his by time and mine is done when it is done.

Old school kind of like everyone on this list!!!!!

A'ight!
That's how it's done!
Nice looking cooking!

landarc · 12-13-2009, 01:34 PM

Quote:

Originally Posted by icemncmth

The guy who owns the place thinks his is the best. Some of our mutual friends told him he need to try mine. Kind of a small throw down.,,

In the end I won and the reason is he Q's his by time and mine is done when it is done.

Old school kind of like everyone on this list!!!!!

That is what I was thinking it might be. Wanted to hear how it turned out, one more win for 'it's done when it's done'

12-12-2009, 09:27 AM	#1
icemncmth On the road to being a farker Join Date: 09-24-09 Location: Oklahoma City, OK	Brisket for friends I was asked to do a brisket for friends who happen to own a BBQ resturant!! Well I fired up the egg and let it come up to temp. I used Ozark Oak lump with pecan wood and mesquite. Now I like mine smokey ...so I used several lumps of wood! Fire was set at 240 and I had a 9lb packer. I started at 6 am in the morning. I used a basic homemade rub on the packer. I didn't want to separate the point from the flat because I wanted to use the fat to keep the meat moist because I was traveling with it. This is the packer rubbed down and I let it sit in the fridge for a few hours and then rubbed it down again and then sit outside of the fridge for an hour. Next it was placed on the egg till I reached an internal temp of 200 deg then I packed it up in foil and a cooler. Once I arrived at my friends house I popped it in a 250 deg oven for about an hour because everyone wasn't there and I wanted to crisp up the crust. Well I have a pic of the final product but not sliced...It didn't last that long. .. . Everyone commented on how great it was and how they didn't need any sauce!!! OH...it came off at 6pm..I was expecting longer but it was done when it was done!

12-12-2009, 09:35 AM	#3
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert	Nice hunk of meat! __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

12-12-2009, 09:53 AM	#4
cameraman Babbling Farker Join Date: 08-30-09 Location: Nashville, TN	So you don't trim any fat before you hit the grill? __________________ [COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR] [COLOR=Gray]22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp[/COLOR]

12-12-2009, 12:26 PM	#5
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Great looking brisket Icemn, looks tasty! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

12-12-2009, 03:23 PM	#8
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Nice job at the brisket. I gotta ask, why are they asking you to do the brisket if they own a BBQ joint? __________________ [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]

12-12-2009, 09:35 AM	#2
rprata Knows what a fatty is. Join Date: 12-11-07 Location: Cranston, RI	Nice looking brisket there! Great color.

12-12-2009, 01:50 PM	#7
Markbb is Blowin Smoke! Join Date: 10-17-06 Location: Oklahoma	That is a might fine looking brisket....

12-12-2009, 03:30 PM	#9
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Name/Nickname : Bob	NICE! I'd hit it. __________________ PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP

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