This is not your pork!
is one Smokin' Farker
Due to the pavilion gone kaput, I had to pause for more than two weeks, and because I could not stand it any more, I finally had to give Smokey a new temporary home.
So here we go again, starting with the breast core of a young Austrian bull with the weight of 12.90 lbs. This time it was left completely untrimmed, as there was no part with more than about 1/4" of surface fat.
Smokey had to give it all, which meant a full chimney of lemon lump to get things started
Minion style for H&F with a single piece of mesquite buried in the center of a full charcoal ring. All intakes fully opened for the entire cook it peaked at 426°F, which is a new record for my WSM.
A new batch of our 'Essence of Q' sauce onto the lower grate directly under the brisket to catch some juices as the special ingredient
Lemon peppered brisket on upper grate
Hitting IT 165°F meant foiling in 50:50 Worchestershire Sauce + Water
Overview of the new temporary cooking area. Smokey is now below the carport, instead of the lowest deck of the gardens.
It took a total of 5 hours and 30 minutes to hit IT 203°F in the flat, then it went straight into the oven at 200°F for resting. This is how it looked after unfoiling:
And back into the oven at max. grill for re-crisping
Of course there was freshly baked self-made rye bread
Well, I present THE brisket smoked to perfection!
Moving the cutting board made it wobble like jelly, exactly as seen on the videos about Aaron's briskets. It was super juicy with a crispy spicy bark, perfect deep red smoke ring, and the tissue was just strong enough to make it into your mouth to melt there like butter! It was incredible, although a little on the fatty side, the melting tissue and buttery fat, as well as the four pepper blend with a good amount of lemon zest made it beef from heaven!
Let the following pictures water your mouth:
Your 'Essence of Q' sauce with a nice viscid consistency after a real good reduction from being in the smoker for the entire duration of the cook
And that's what my plate looked like
Happy Farking Christmas to all you Farkers out there! :biggrin:
So here we go again, starting with the breast core of a young Austrian bull with the weight of 12.90 lbs. This time it was left completely untrimmed, as there was no part with more than about 1/4" of surface fat.
Smokey had to give it all, which meant a full chimney of lemon lump to get things started
Minion style for H&F with a single piece of mesquite buried in the center of a full charcoal ring. All intakes fully opened for the entire cook it peaked at 426°F, which is a new record for my WSM.
A new batch of our 'Essence of Q' sauce onto the lower grate directly under the brisket to catch some juices as the special ingredient
Lemon peppered brisket on upper grate
Hitting IT 165°F meant foiling in 50:50 Worchestershire Sauce + Water
Overview of the new temporary cooking area. Smokey is now below the carport, instead of the lowest deck of the gardens.
It took a total of 5 hours and 30 minutes to hit IT 203°F in the flat, then it went straight into the oven at 200°F for resting. This is how it looked after unfoiling:
And back into the oven at max. grill for re-crisping
Of course there was freshly baked self-made rye bread
Well, I present THE brisket smoked to perfection!
Moving the cutting board made it wobble like jelly, exactly as seen on the videos about Aaron's briskets. It was super juicy with a crispy spicy bark, perfect deep red smoke ring, and the tissue was just strong enough to make it into your mouth to melt there like butter! It was incredible, although a little on the fatty side, the melting tissue and buttery fat, as well as the four pepper blend with a good amount of lemon zest made it beef from heaven!
Let the following pictures water your mouth:
Your 'Essence of Q' sauce with a nice viscid consistency after a real good reduction from being in the smoker for the entire duration of the cook
And that's what my plate looked like
Happy Farking Christmas to all you Farkers out there! :biggrin:
