MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 05-13-2016, 08:39 PM   #1
ShadowDriver
Quintessential Chatty Farker

 
ShadowDriver's Avatar
 
Join Date: 11-29-12
Location: Clovis, NM
Default Brisket & Pork Burnt Ends - with pR0N

Mornin', folks.

Dragged myself out of bed, made coffee, and ate a bite before replenishing our nonexistent supply of homemade rub and going to buy meat.



Brisket is still expensive out here, but Momma threw down the gauntlet last night. Also grabbed a pork butt to try my hand at a small batch (about 1/2 the shoulder) of pork burnt ends (thanks to Blu and others for the help).



I decided to try some Texas Pete slather and some Oakridge Competition Beef & Pork on these bits.



Looks pretty darned good, if I do say so.

They're back in the fridge for a few minutes before I take 'em out to the hickory sauna.
__________________
Hardware - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19)
ShadowDriver is online now   Reply With Quote


Thanks from: --->


Old 05-13-2016, 08:51 PM   #2
COS
is one Smokin' Farker
 
COS's Avatar
 
Join Date: 01-04-15
Location: Japan
Default

I like the hot sauce slather, but Frank's hot sauce. Can't wait to see the results. I got a full brisket thawing out now for a Tuesday cook. I was hoping I would catch a ride down there for work soon, but didn't happen.
__________________
Homemade vertical offset
COS is offline   Reply With Quote


Thanks from:--->
Old 05-13-2016, 08:56 PM   #3
SmittyJonz
somebody shut me the fark up.
 
SmittyJonz's Avatar
 
Join Date: 07-17-13
Location: Burleson Tx
Default

This is How I do Pork Burnt Ends.......

http://www.bbq-brethren.com/forum/sh...d.php?t=182490
__________________
NO Such Thing as Over Smoked - just Over Dirty Smoked.............
SmittyJonz is offline   Reply With Quote


Thanks from:--->
Old 05-13-2016, 09:04 PM   #4
ShadowDriver
Quintessential Chatty Farker

 
ShadowDriver's Avatar
 
Join Date: 11-29-12
Location: Clovis, NM
Default

Thanks, Smitty.

I'd tossed around a few different options, and ended up going with the "pre-chop" method so I can get more bark formation on the bits... at least that was my plan going in.

I'll smoke these for about 2-3 hours until they have some good bark and color on 'em before panning, tossing in a drizzle of sauce, and adding some more rub. Then, Blu suggested putting them back in for about 2 more hours.

If you (plural) have thoughts on break points for panning 'em and then for completion, I'm all ears. Otherwise, I'm going to wing it and see how it turns out.

COS - Would be nice to do a mid-week cook... but those are rare in my life. Sorry that you couldn't hop down here for work. I find myself up your way more often, but only stopping briefly on the taxiway.
__________________
Hardware - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19)
ShadowDriver is online now   Reply With Quote


Old 05-13-2016, 10:23 PM   #5
ShadowDriver
Quintessential Chatty Farker

 
ShadowDriver's Avatar
 
Join Date: 11-29-12
Location: Clovis, NM
Default

Got some nice color on these kids, so I pulled them into a pan.



Took 'em inside for a quick toss in Jim's Own Sauce (Hot) - Thanks to NCGrimbo and last fall's sauce trade session!

They're back in the sauna for another couple of hours as they continue to render and get more tender.
__________________
Hardware - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19)
ShadowDriver is online now   Reply With Quote


Thanks from: --->
Old 05-13-2016, 10:31 PM   #6
Blythewood BBQ'er
Babbling Farker

 
Blythewood BBQ'er's Avatar
 
Join Date: 10-17-13
Location: Blythewood, SC
Name/Nickname : Dennis
Default

Look great so far! Can't wait to see the finish!
__________________
BUBBA GRILLS 250r, CharGriller Akorn, 1.5 uds, 28in Blackstone, Weber Copper Performer Premium, Weber 26er, Weber Jumbo Joe, and a set of Octoforks!




GOOD FOOD GOOD TIMES AND GOOD FRIENDS CAN BE FOUND HERE!! THE BBQ BRETHREN BASHES!
http://www.bbq-brethren.com/forum/forumdisplay.php?f=8
Blythewood BBQ'er is offline   Reply With Quote


Thanks from:--->
Old 05-13-2016, 10:54 PM   #7
Fwismoker
somebody shut me the fark up.

 
Join Date: 08-22-13
Location: Fort Wayne, Indiana
Default

Oh crap I'd tear those up Marc...dang
__________________
Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR]



Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures

Website & Blog: [url]www.octoforks.com[/url]
Fwismoker is offline   Reply With Quote


Thanks from:--->
Old 05-14-2016, 12:31 AM   #8
COS
is one Smokin' Farker
 
COS's Avatar
 
Join Date: 01-04-15
Location: Japan
Default

Wing it is always a good choice. Looks good, nice color.
My midweek cook is for my wife's friend from Canada, doing a brisket for her.
__________________
Homemade vertical offset
COS is offline   Reply With Quote


Thanks from:--->
Old 05-14-2016, 01:16 AM   #9
ShadowDriver
Quintessential Chatty Farker

 
ShadowDriver's Avatar
 
Join Date: 11-29-12
Location: Clovis, NM
Default

Pork Burnt Ends are done.



I let them sit in the pan until they crisped up and my chunky toothpick went through 'em like a hot knife though butter.

I think next time, I might try some brown sugar on them, and perhaps something a bit more spicy.

Now... time to pay more attention to this brisket flat. Hoping it'll probe tender in about... 45 minutes so I can rest it a couple of hours before dinner.
__________________
Hardware - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19)
ShadowDriver is online now   Reply With Quote


Thanks from: --->
Old 05-14-2016, 01:30 AM   #10
BRBBQ
Babbling Farker
 
BRBBQ's Avatar
 
Join Date: 06-05-08
Location: Council Bluffs, Iowa
Default

looks good from here
__________________
Stumps XL Baby/UDS
BRBBQ is offline   Reply With Quote


Old 05-14-2016, 01:44 AM   #11
cheez59
Quintessential Chatty Farker

 
Join Date: 05-29-08
Location: LaFayette, GA
Default

Love me some Saturday morning Shadow fix. Those chunks of porky goodness look some kind of deelishuss!
__________________
Lone Star Grillz mini insulated cabinet.Lonestar Grillz 20x42 offset. Broil King Baron Gasser, Vortex and Slow & Sear Plus, Weber 26" Original Premium, Weber Smoky Joe, Cajun Fryer 8-1/2 & 4 Gallon, The Big Easy oil-less fryer, BBQ Guru CyberQ Cloud, BBQ Guru DigiQ DX2, Thermoworks Smoke, Maverick XR-50
cheez59 is offline   Reply With Quote


Thanks from:--->
Old 05-14-2016, 01:50 AM   #12
ShadowDriver
Quintessential Chatty Farker

 
ShadowDriver's Avatar
 
Join Date: 11-29-12
Location: Clovis, NM
Default

Quote:
Originally Posted by cheez59 View Post
Love me some Saturday morning Shadow fix. Those chunks of porky goodness look some kind of deelishuss!
I chuckled when I fired up the smoker this morning and thought about me posting today's cook... knowing that you'd be around about now.

Hope this finds you well.
__________________
Hardware - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19)
ShadowDriver is online now   Reply With Quote


Thanks from:--->
Old 05-14-2016, 02:34 AM   #13
ShadowDriver
Quintessential Chatty Farker

 
ShadowDriver's Avatar
 
Join Date: 11-29-12
Location: Clovis, NM
Default

Brisket flat's not there yet. Gave it a good probing.

Thinner bit is nearly there. Thicker bit needs a while yet.

Think I'll mix up a Manhattan and sip on that until the next time I check on her.
__________________
Hardware - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19)
ShadowDriver is online now   Reply With Quote


Old 05-14-2016, 02:37 AM   #14
cheez59
Quintessential Chatty Farker

 
Join Date: 05-29-08
Location: LaFayette, GA
Default

Quote:
Originally Posted by ShadowDriver View Post
I chuckled when I fired up the smoker this morning and thought about me posting today's cook... knowing that you'd be around about now.

Hope this finds you well.
Doing quite well thank you. Yes sir if I'm not around here on a Saturday morning it is because my boss has me on an assignment in some uncivilized backwoods hole with no cell or internet service.
__________________
Lone Star Grillz mini insulated cabinet.Lonestar Grillz 20x42 offset. Broil King Baron Gasser, Vortex and Slow & Sear Plus, Weber 26" Original Premium, Weber Smoky Joe, Cajun Fryer 8-1/2 & 4 Gallon, The Big Easy oil-less fryer, BBQ Guru CyberQ Cloud, BBQ Guru DigiQ DX2, Thermoworks Smoke, Maverick XR-50
cheez59 is offline   Reply With Quote


Old 05-14-2016, 02:40 AM   #15
Titch
somebody shut me the fark up.

 
Titch's Avatar
 
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
Default

I have never eaten Pork burnt ends, but they look like meat candy.
I can only imagine
__________________
Unofficial Vegemite Sponsor.

Don't send the Foster's, it's a Federal crime(IamMadMan)

Join us for a Laugh.
http://www.bbq-brethren.com/forum/forumdisplay.php?f=7
Titch is online now   Reply With Quote


Thanks from:--->
Reply

Tags
brisket, Oakridge Rub, pork burnt ends, pork butt

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 12:05 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts