BBQ Brethren "Brisket Appreciation" Throwdown! - Page 8

---k--- · 07-28-2011, 01:16 PM

I've been too busy recently to enter or even keep up with all the TD threads. But, when I saw that the current TD is Brisket! I knew I had to get in on this one. I've been feeling the craving for brisket for the past couple of weeks. This gives me just the excuse.

I picked up a nice 12# choice brisket this morning and the plan is for it to go onto the drum Saturday night around 8:00 pm for Sunday lunch.

I can't wait. Brisket is soooooo good.

landarc · 07-29-2011, 02:32 AM

I could do something odd and over the top fancy, or some over-composed California plating, but, here is brisket, plain old brisket, sliced and eaten off the board, alone and not needing anything else.

And it was good, here is the thread and the super secret squirrel style injection.

Gore · 07-29-2011, 04:49 AM

Looks great Bob. I'm fascinated by the color.

bigabyte · 07-29-2011, 09:25 AM

You had me at Secret Squirrel Sauce!

deguerre · 07-29-2011, 09:26 AM

Quote:

Originally Posted by landarc

I could do something odd and over the top fancy, or some over-composed California plating, but, here is brisket, plain old brisket, sliced and eaten off the board, alone and not needing anything else.

And it was good, here is the thread and the super secret squirrel style injection.

With that injection, I don't beleive it's anywhere near "plain old brisket".

Redhot · 07-29-2011, 11:08 AM

Looks real purdy!

chambersuac · 07-31-2011, 07:46 AM

Brethren,
Usually (read: always) my wife helps me out taking pictures of food - well, it the pictures are good, she did them. She was gonna help me present my brisket T.D. in an appetizing way on a fancy plate, candle light, whathaveyou.

Then, she got ill. So, just because I said I was entering the T.D. And so, Guerry can't say I'm skeerred...here are a couple of pictures of brisket on the cutting board.

Fat Woody · 07-31-2011, 10:52 AM

I like the "finger garnish" in photo 1 - is it still attached?

Hope so - Oh, and the briskie looks good too!

landarc · 07-31-2011, 12:04 PM

I like to make the first cut with a knife, not just tearing it in half.

Nice job DannO

---k--- · 07-31-2011, 02:55 PM

My TD entry.

I posted a thread here: http://www.bbq-brethren.com/forum/sh...08#post1732208

Quick summary. 12# choice. Rubbed with Bovine Bold and Montreal Steak, and then a heavy layer of 50/50 kosher salt and coarse pepper. Smoked on my UDS with oak at ~230 for 14 hours. The results were amazing.

Yum.

Will work for bbq · 07-31-2011, 03:26 PM

What a great TD, lots of great entries

, something tells me though that before it's all said and done there is going to be an intervention

to help rid the un-appreciation............

chambersuac · 07-31-2011, 05:03 PM

Quote:

Originally Posted by landarc

I like to make the first cut with a knife, not just tearing it in half.

Nice job DannO

I was so hungry, I didn't take time to get the knife first - good think the camera was near.

R2Egg2Q · 07-31-2011, 05:49 PM

OK, time I fessed up that I called this TD category over guilt at being present at Groundhog's ground wagyu brisket burger gathering.

Last weekend I cooked up two packers for different events (one for my wife's ladies gathering and the other for a co-worker's b-day) with the intention of getting some pics for this TD:

11+ lbs on the bottom and a 14+ lbs on top (no foil on either):

separating the point from the flat to make burnt ends:

then I found out the hard way that it is a bit difficult to get a bunch of pics when you need to slice & serve right away and I didn't get good pics on the first one (it was a bit overcooked anyway).

The one for the co-worker was heated up the next AM and served in the office:

I found it surprising how tender & juicy it came out despite the pic above not showing it.

Feeling like brisket hadn't been appreciated enough yet, I picked up a 15.5 pounder and cooked it this AM:

cut up the point, added some rub & sauce and threw it back on:

after a couple hours rest in a heated cooler, I pulled out the flat & sliced it:

In an attempt to show some true appreciation for brisket, I put a few slices on a plate and added some burnt ends and bacon-wrapped burnt ends:

and since brother Gore is unable to participate this round, I thought I'd put up a fork to let him know his presence is missed in this one:

Chris - Please use the last pic as my entry (unless Gore and his fork find a way to enter in which case please pick between the forkless heart and the sliced flat pic). Thanks!

I think I've over-appreciated brisket a bit and I'm ready for a nap now.

landarc · 07-31-2011, 07:26 PM

Nice work John, I can't believe I forgot a fork shot

Will work for bbq · 07-31-2011, 07:34 PM

Did someone say intervention?

The pastrami came out great, I doubled up on the appreciation rub and it made for a very nice peppery finish.
Thanks for looking.

07-28-2011, 01:16 PM	#106
---k--- is Blowin Smoke! Join Date: 09-07-10 Location: Chicago, IL - West burbs	I've been too busy recently to enter or even keep up with all the TD threads. But, when I saw that the current TD is Brisket! I knew I had to get in on this one. I've been feeling the craving for brisket for the past couple of weeks. This gives me just the excuse. I picked up a nice 12# choice brisket this morning and the plan is for it to go onto the drum Saturday night around 8:00 pm for Sunday lunch. I can't wait. Brisket is soooooo good. __________________ -Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown.

07-29-2011, 02:32 AM	#107
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I could do something odd and over the top fancy, or some over-composed California plating, but, here is brisket, plain old brisket, sliced and eaten off the board, alone and not needing anything else. And it was good, here is the thread and the super secret squirrel style injection. __________________ [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]

07-29-2011, 04:49 AM	#108
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	Looks great Bob. I'm fascinated by the color. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

07-29-2011, 09:25 AM	#109
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	You had me at Secret Squirrel Sauce! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

07-29-2011, 11:08 AM	#111
Redhot is One Chatty Farker Join Date: 04-26-10 Location: Memphis, TN	Looks real purdy! __________________ [FONT=Comic Sans MS][SIZE=3][COLOR=red]Michele [FONT=Arial]>^..^<[/FONT][/COLOR][/SIZE][/FONT] [FONT=Comic Sans MS]22" OTS "Dirty Girl"[/FONT] [FONT=Comic Sans MS]Weber Performer/Cajun Bandit "Cajun Queen"[/FONT] [FONT=Comic Sans MS][FONT=Comic Sans MS]GOSM "Bubba Q", Stovetop Smoker "Lazy Girl", ET-73[/FONT][/FONT] [B][FONT=Comic Sans MS][COLOR=navy]Avatar by NorthwestBBQ[/COLOR][/FONT][/B]

07-31-2011, 10:52 AM	#113
Fat Woody is one Smokin' Farker Join Date: 03-29-09 Location: Lenexa, Kansas	I like the "finger garnish" in photo 1 - is it still attached? Hope so - Oh, and the briskie looks good too! __________________ [B]Head Groundskeeper - Squirrel Haven Estate, Lenexa, KS[/B] [B][COLOR="Red"]Chief Cook of the infrequently competitive Fullwood Bros' BBQ Team[/COLOR][/B] [B][COLOR="DarkRed"]Cigar Lounger, Malt Beverage Tester[/COLOR][/B] Owner/Operator of: Superior "Stealth" SS2, Brinkmann "Lefty" Bandera clone (retired), Comalco Black Dog grill, and various Weber kettles. World's fastest [B]Belgian/Cuban Racing Yellow[/B] thermapen.

07-31-2011, 12:04 PM	#114
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I like to make the first cut with a knife, not just tearing it in half. Nice job DannO __________________ [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]

07-31-2011, 02:55 PM	#115
---k--- is Blowin Smoke! Join Date: 09-07-10 Location: Chicago, IL - West burbs	My TD entry. I posted a thread here: http://www.bbq-brethren.com/forum/sh...08#post1732208 Quick summary. 12# choice. Rubbed with Bovine Bold and Montreal Steak, and then a heavy layer of 50/50 kosher salt and coarse pepper. Smoked on my UDS with oak at ~230 for 14 hours. The results were amazing. Yum. __________________ -Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown.

07-31-2011, 03:26 PM	#116
Will work for bbq Babbling Farker Join Date: 06-23-10 Location: NorCal	What a great TD, lots of great entries, something tells me though that before it's all said and done there is going to be an intervention to help rid the un-appreciation............ __________________ Chalupa 00 Slowskys Racing Agent 000 (Double O Zero) Certified MOINK Baller When all else fails just ask yourself, WWGALD??? *Super sexy Farkernaut Avatar by N8man*

07-31-2011, 05:49 PM	#118
R2Egg2Q is Blowin Smoke! Join Date: 08-15-10 Location: Pleasanton, CA	OK, time I fessed up that I called this TD category over guilt at being present at Groundhog's ground wagyu brisket burger gathering. Last weekend I cooked up two packers for different events (one for my wife's ladies gathering and the other for a co-worker's b-day) with the intention of getting some pics for this TD: 11+ lbs on the bottom and a 14+ lbs on top (no foil on either): separating the point from the flat to make burnt ends: then I found out the hard way that it is a bit difficult to get a bunch of pics when you need to slice & serve right away and I didn't get good pics on the first one (it was a bit overcooked anyway). The one for the co-worker was heated up the next AM and served in the office: I found it surprising how tender & juicy it came out despite the pic above not showing it. Feeling like brisket hadn't been appreciated enough yet, I picked up a 15.5 pounder and cooked it this AM: cut up the point, added some rub & sauce and threw it back on: after a couple hours rest in a heated cooler, I pulled out the flat & sliced it: In an attempt to show some true appreciation for brisket, I put a few slices on a plate and added some burnt ends and bacon-wrapped burnt ends: and since brother Gore is unable to participate this round, I thought I'd put up a fork to let him know his presence is missed in this one: Chris - Please use the last pic as my entry (unless Gore and his fork find a way to enter in which case please pick between the forkless heart and the sliced flat pic). Thanks! I think I've over-appreciated brisket a bit and I'm ready for a nap now. __________________ -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 [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]CLICK HERE to join us in a BBQ Brethren Throwdown![/URL][/U]

07-31-2011, 07:26 PM	#119
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Nice work John, I can't believe I forgot a fork shot __________________ [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]

07-31-2011, 07:34 PM	#120
Will work for bbq Babbling Farker Join Date: 06-23-10 Location: NorCal	Did someone say intervention? The pastrami came out great, I doubled up on the appreciation rub and it made for a very nice peppery finish. Thanks for looking. __________________ Chalupa 00 Slowskys Racing Agent 000 (Double O Zero) Certified MOINK Baller When all else fails just ask yourself, WWGALD??? *Super sexy Farkernaut Avatar by N8man*

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