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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-04-2011, 10:35 AM | #1 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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16 Pound Brisket and a New Toy - PR0N
The weather was so great yesterday I had to fire up the keg. I haven't cooked a brisket for a while so that's what I cooked. The only whole packer brisket I could find was a 16 pound select but it still turned out pretty good. I trimmed it, rubbed it down with some seasonings (pepper, salt, cumin, garlic, b. sugar) and injected it with some beef broth, garlic and black pepper.
I also got the chance to try out my new toy the Buttula. I have trouble getting large cuts of meat out of the keg because there isn't a lot of room in it and getting tongs in there usually results in ripping up the meat. The Buttula is a heavy duty spatula that is 8 inches long x 6 inches wide, and is made of 12 gauge (1/8" thick) stainless steel with a red oak handle. It worked really well and I was able to easily move the brisket around without it falling apart or messing up the bark. I served the brisket with a variety of seasonings and toppings on the side including fresh avocado, Italian seasoning, horse radish sauce, fresh onion, BBQ sauce, cheez whiz, and mayo. That way, my guests could eat the brisket Philly cheese steak style, BBQ style, Baltimore Pit Beef style, Italian beef style, or Texas style with some avocado (that's what I did). It turned out pretty good and it was great getting outside in the sunshine and warmth playing with fire and cooking a big chunk of meat. Sorry about the poor quality of the pics. Here is the point separated from the flat after cooking. I removed the excess fat and added a good coat of rub and put it back in the smoker for burnt ends. It came out tender, juicy, and full of great flavor.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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04-04-2011, 10:41 AM | #2 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Looking good Brisket is great, but I really love the point.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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04-04-2011, 10:44 AM | #3 |
is Blowin Smoke!
Join Date: 08-15-10
Location: Pleasanton, CA
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Nice job on the big brisky & Buttula looks nice as well!
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-John BGEs: XL, Large, Small, Mini, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, MAK 1-Star General, Karubecue C-60, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA, Summit S-620 NG; custom BGE & Weber handles by brethren martyleach CLICK HERE to join us in a BBQ Brethren Throwdown! |
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04-04-2011, 10:45 AM | #4 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Fine looking! Juicy indeed
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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04-04-2011, 11:38 AM | #7 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Thanks, brethren. PORQY, it's getting into the season in my area for comps, finally!
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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04-04-2011, 04:47 PM | #9 |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
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Bravo. I'll take a plate, please!
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Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
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04-04-2011, 04:59 PM | #10 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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Duuuuuuuude!
Heck yes... double up on the Bobbrisket maneuver!
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Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
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04-04-2011, 05:23 PM | #12 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Nice first Q for the year! Looks really delicious!
Cheers! Bill
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A butterflies wings. About to bring down everything... |
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04-04-2011, 07:32 PM | #13 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Thanks, I used 2/3 regular K and 1/3 comp K at about 275 F.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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