Brisk-unday

---k--- · 07-31-2011, 02:48 PM

I got excited when I saw that this week's TD is Brisket. I've been craving brisket. I don't care what Groundhog says, done right and there is nothing better.

So, I picked up a nice 12# choice brisket from my brisket dealer. He brought out three from his freeze and let me pick. I knew this one was going to be special.

Around 4:00 pm last night, I trimmed it up and seasoned it with a medium coat of Bovine Bold and a dash of Montreal Steak Seasoning and then placed it into the fridge.

I lit the charcoal for the drum around 7:00 pm. The basket was filled with Kinsford and Stubbs charcoal w/ about 7 chunks of OAK. While the drum was coming up to temperature, I pulled the brisket from the fridge and gave it a taste of Central Texas. It doesn't look like it, but that is about 50/50 kosher salt and coarse pepper. Gave it a good layer.

When the drum had settled in at 230* near 8:15pm, the brisket went out.

Typically, I'll let the temp in my drum rise to around 250* - 270* and cook the brisket that way for 12 hours. For some reason, my drum didn't like me last night and I struggled to get the temps up. It cooked between 220* and 230* most of the night. But whatever, at 11:00 am the it was probing like butter in about 85% of the brisket, so off it came.

And the results... amazing! I don't think it would win any KCBS comps, but we all thoroughly enjoyed it. My friends (and I) all love the strong pepper burn in the bark. It was just good and rich. I make myself sick eating too much.

Yum.

Phubar · 07-31-2011, 02:57 PM

WOW...that's a delicious looking plate!

bigabyte · 07-31-2011, 02:57 PM

I would so be all over that!

I'm loving your bark.

RedRyderBBQ · 07-31-2011, 04:16 PM

that looks great!

thats funny, I am cooking a 12 pound choice packer right now. I put bovine bold (mixed with some paprika and chili powder to dilute to salt content) then let it sit overnight and did a (funk style) tri-level rub with kosher, lemon pepper, and coarse pepper. Its currently sitting at 183 with still some probe resistance. Hope mine comes out as good as yours looks!

Did you think it was too salty with the layer of bovine bold and then kosher and pepper? I wanted the spice note of the bovine bold with the salt and pepper crust of texas fare, so I diluted the bovine bold in mine.

---k--- · 07-31-2011, 04:59 PM

Yeah, my brisket method was inspired Donnie. I've done 4 now with this rubs method. Hasn't tasted too salty yet. Honestly, I'm not sure if any flavors come through except the pepper. I'm always tempted to go just S&P to see if the bovine bold makes any difference or not, but this has been working for me, so I've stuck to it.

Good luck with yours.

thillin · 07-31-2011, 05:12 PM

nice looking brisky

Saiko · 07-31-2011, 05:33 PM

Looks perfect to me. I alternate between using Donnie's tri-level method without wrapping, and doing bovine bold with a 2 hour wrap with some beef stock.
I like both versions equally, for different reason. Yours looks awesome.

colonel00 · 07-31-2011, 05:44 PM

Looks fantastic. That crispy bark looks great.

*kicks himself for not picking up a brisket yesterday when he wanted to*

NorCal Q Man · 07-31-2011, 06:00 PM

Nice work! Looks delicious.

StellaBean · 07-31-2011, 06:43 PM

that looks awesome. when you took it off, did you foil it at all? let it rest?

I'm not quite ready to tackle a brisket, but your post is very thorough and makes me think it's something I can tackle in the near future.

Ron_L · 07-31-2011, 07:13 PM

Great job!

El Lobo · 07-31-2011, 07:19 PM

No matter how the drum was acting, you got the brisket in line and that's all that counts. Looks great!

Grabnabber · 07-31-2011, 07:41 PM

Nice Ryan, looks great!

Capozzoli · 07-31-2011, 08:23 PM

Beautiful! Im lovin the use of sausage as a garnish.

Bbq Bubba · 07-31-2011, 08:25 PM

Outstanding!

07-31-2011, 02:48 PM	#1
---k--- is Blowin Smoke! Join Date: 09-07-10 Location: Chicago, IL - West burbs	Brisk-unday I got excited when I saw that this week's TD is Brisket. I've been craving brisket. I don't care what Groundhog says, done right and there is nothing better. So, I picked up a nice 12# choice brisket from my brisket dealer. He brought out three from his freeze and let me pick. I knew this one was going to be special. Around 4:00 pm last night, I trimmed it up and seasoned it with a medium coat of Bovine Bold and a dash of Montreal Steak Seasoning and then placed it into the fridge. I lit the charcoal for the drum around 7:00 pm. The basket was filled with Kinsford and Stubbs charcoal w/ about 7 chunks of OAK. While the drum was coming up to temperature, I pulled the brisket from the fridge and gave it a taste of Central Texas. It doesn't look like it, but that is about 50/50 kosher salt and coarse pepper. Gave it a good layer. When the drum had settled in at 230* near 8:15pm, the brisket went out. Typically, I'll let the temp in my drum rise to around 250* - 270* and cook the brisket that way for 12 hours. For some reason, my drum didn't like me last night and I struggled to get the temps up. It cooked between 220* and 230* most of the night. But whatever, at 11:00 am the it was probing like butter in about 85% of the brisket, so off it came. And the results... amazing! I don't think it would win any KCBS comps, but we all thoroughly enjoyed it. My friends (and I) all love the strong pepper burn in the bark. It was just good and rich. I make myself sick eating too much. Yum. __________________ -Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown.

07-31-2011, 02:57 PM	#2
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	WOW...that's a delicious looking plate! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

07-31-2011, 02:57 PM	#3
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	I would so be all over that! I'm loving your bark. __________________ 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.

07-31-2011, 04:59 PM	#5
---k--- is Blowin Smoke! Join Date: 09-07-10 Location: Chicago, IL - West burbs	Yeah, my brisket method was inspired Donnie. I've done 4 now with this rubs method. Hasn't tasted too salty yet. Honestly, I'm not sure if any flavors come through except the pepper. I'm always tempted to go just S&P to see if the bovine bold makes any difference or not, but this has been working for me, so I've stuck to it. Good luck with yours. __________________ -Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown.

07-31-2011, 05:12 PM	#6
thillin somebody shut me the fark up. Join Date: 07-21-04 Location: Keller, Texas	nice looking brisky __________________ Med Spicewine-adopted 3/13/10 *CL Score* 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 *CL Score* -SOLD Mini BGE-adopted 1/31/08 *CL Score* Traeger 075-adopted 12/3/11 CL Score Weber 1 touch *CL Score* Weber Spirit 500 *CL Score* Weber Smokey Joe Silver *CL Score* BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty

07-31-2011, 04:16 PM	#4
RedRyderBBQ Knows what a fatty is. Join Date: 05-18-11 Location: St. Louis, MO	that looks great! thats funny, I am cooking a 12 pound choice packer right now. I put bovine bold (mixed with some paprika and chili powder to dilute to salt content) then let it sit overnight and did a (funk style) tri-level rub with kosher, lemon pepper, and coarse pepper. Its currently sitting at 183 with still some probe resistance. Hope mine comes out as good as yours looks! Did you think it was too salty with the layer of bovine bold and then kosher and pepper? I wanted the spice note of the bovine bold with the salt and pepper crust of texas fare, so I diluted the bovine bold in mine.

07-31-2011, 05:33 PM	#7
Saiko is Blowin Smoke! Join Date: 12-24-03 Location: Kennesaw, GA	Looks perfect to me. I alternate between using Donnie's tri-level method without wrapping, and doing bovine bold with a 2 hour wrap with some beef stock. I like both versions equally, for different reason. Yours looks awesome. __________________ "Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead."

07-31-2011, 05:44 PM	#8
colonel00 Quintessential Chatty Farker Join Date: 06-03-10 Location: Shawnee, KS	Looks fantastic. That crispy bark looks great. kicks himself for not picking up a brisket yesterday when he wanted to __________________ Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson

07-31-2011, 06:00 PM	#9
NorCal Q Man Full Fledged Farker Join Date: 06-22-11 Location: Santa Rosa, California	Nice work! Looks delicious. __________________ -Avery WSM 22.5" Weber Genesis

07-31-2011, 06:43 PM	#10
StellaBean Knows what a fatty is. Join Date: 07-12-11 Location: Conowingo, Maryland	that looks awesome. when you took it off, did you foil it at all? let it rest? I'm not quite ready to tackle a brisket, but your post is very thorough and makes me think it's something I can tackle in the near future. __________________ Jennifer; Shirley Fabrication

07-31-2011, 07:13 PM	#11
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Great job! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

07-31-2011, 07:19 PM	#12
El Lobo is one Smokin' Farker Join Date: 01-18-11 Location: Great White North	No matter how the drum was acting, you got the brisket in line and that's all that counts. Looks great!

07-31-2011, 07:41 PM	#13
Grabnabber Babbling Farker Join Date: 02-25-10 Location: In the gutter.	Nice Ryan, looks great! __________________ Tom

07-31-2011, 08:23 PM	#14
Capozzoli is one Smokin' Farker Join Date: 01-18-11 Location: Philadelphia PA.	Beautiful! Im lovin the use of sausage as a garnish. __________________ [COLOR=Black][B]Meat * [COLOR=Red]Salt[COLOR=Black] * Fire :flame: [url]http://theholyravioli.blogspot.com/[/url] [/COLOR][/COLOR][/B][/COLOR]

07-31-2011, 08:25 PM	#15
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	Outstanding! __________________ Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013

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