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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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04-27-2012, 03:50 PM
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#1 |
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Found some matches.
Join Date: 04-13-12
Location: Atlanta, GA
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Easter Brisket from Snake River Farms
I decided to order another Snake River Brisket for Easter and I am sure glad I did as it turned out awesome if I do say so myself. A friend of the family was having some family come in town for Easter and wanted to cook brisket for the occasion. Her father was skeptical that she would be able to cook such a large piece of meat. I offered to cook it for her so we split a brisket for the holidays.
  The marbling was amazing Recipe Mustard Brisket Beef Rub (See Link for Recipe) Beef Rub with Beer Mop Cooler Towel I applied mustard to the entire brisket and then I applied a generous portion of my homemade rub and let rest overnight in the refrigerator. The next morning at around 5:00 AM Friday morning I setup the Green Egg for smoking. I prepared some hickory chucks by soaking them in water and fired up the BGE. I waited until the temperature got up to 250F and I setup the BGE for indirect cooking. The plate setter with the legs up, two aluminum drip pans.  XL Size Green Egg Setup with Maverick Wireless Temperature controls It was done on just 12 hours. Good times where had by all and it was great with eggs for breakfast. |
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04-27-2012, 04:29 PM
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#2 |
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Knows what a fatty is.
Join Date: 09-05-11
Location: Baltimore, MD
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Looks amazing. Always wondered if theres a huge diff between a wagyu brisket and one you get from RD.
Also, I'm not seeing a link for your rub? |
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04-27-2012, 04:38 PM
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#3 |
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Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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Pics look like icons. Got anything larger? Us old folks can't see!
320 x 214 is really tiny.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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04-27-2012, 04:41 PM
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#4 |
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somebody shut me the fark up.
  
Join Date: 10-16-10
Location: Culver City, CA
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The butcher I go to carries SRF stuff - love it!
That's a purty brisket - got any sliced pix? 
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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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04-27-2012, 05:18 PM
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#5 |
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Found some matches.
Join Date: 04-13-12
Location: Atlanta, GA
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I was too excited to try it and forgot to get final pics. Sorry. I am currently doing a Whole Pork Shoulder and will make sure I post final pics.
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| Tags |
| bge, Brisket faq, snake river |
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