Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
12-11-2018, 05:24 AM | #1 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
|
Brisket for Xmas Breakup in Progress
G'Day Bruces !
Tomorrow evening, I'm serving a Brisky at our end of year party. I've never done it quite like this before, so hope it turns out. Here is the donor... About 17# of Costco Grain Fed Angus! The cook was on Sunday. That morning I found, by pure chance a shaker of Herbamare. Never used it before, but it stirred a memory of Bigabytes Foil Hat Rub from long ago. Yes indeed, it uses Herbamare, but upon reading, Bigabyte says he doesn't use it on Brisket! Ooops! Well never mind, I was not making the exact foil hat rub. The rest of the ingredients are fairly humble. And to that I added Granulated Garlic... here is the mix The exact rub is this: 50 grams Herbamare 50 grams Course Ground Black Pepper 1TBS Each Sweet Paprika, Guajillo Chili Pepper, 2TBS Granulated Garlic. I dunno how it tastes, but I think it will be fine. Here it is rubbed and ready to go on Sunday. I put the lid on and let it run at 300F for 7 and a half hours. I've usually always done this at 225 to 250, but just didn't have the time. First time I lifted the lid it was ready. It probed nicely at 187F so I took it off immediately, wrapped in foil and a towel and let it sit for an hour or two before putting it in the fridge. Moving forward to today (Tuesday), I'm now at my other place I rent for work. My thoughs are to slice it cold and then gently warm it in the oven tomorrow. My theory is all the juices and fats are solid right now, so slicing is not going to release anything delicious. Then a gentle warming to serving temp and holding in a cooler tomorrow will deliver a tender juicy brisket... at least I hope so. The first cut! I kept going until I was slicing a fair bit of the point as well. Then was able to pull the point right off Here it is all in the large pan, but it dosn't fit in the oven. So i put as much brisket as I can in a smaller but deeper Hotel pan So it looks like I get to keep the point for myself! The party is tomorrow, so I'll let you guys know how it goes. Believe it or not, I have not had a taste at all, so I've still got no idea if it's any good or not. Cheers! I'll add the results on Thursday. Thanks for looking!
__________________
A butterflies wings. About to bring down everything... |
|
Thanks from: ---> |
12-11-2018, 06:10 AM | #2 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
|
Nice Brisket there, Looks like a great meal for the crowd......
I also like to keep the point for myself and not share it with the guests. |
|
Thanks from: ---> |
12-11-2018, 10:12 AM | #3 |
is Blowin Smoke!
Join Date: 04-29-10
Location: Louisville
|
Looks great. I'd add a bit of liquid into the hotel pan and cover with foil for reheating. Not on a full on bath by any means, but just some to get some humidity in the mix.
|
1 members found this post helpful. |
Thanks from: ---> |
12-11-2018, 10:55 AM | #4 |
Full Fledged Farker
Join Date: 09-18-15
Location: Greenfield, Wi
Name/Nickname : Deebo
|
Am I the only one that saw the subject and thought he was making a brisket for breaking up with a GF?? I mean, there's never a BAD occasion to make a brisket so I'd be ok with that!! LOL!
__________________
Newest addition to the family: Franklin Offset Smoker OG Pit Barrel Cooker Camp Chef Smoke Vault 24" Weber Performer w/ Vortex and Slow-n-Sear Maverick ET-733 Maverick XR-50 Blue Superfast Thermapen |
|
Thanks from: ---> |
12-11-2018, 10:59 AM | #5 |
Take a breath!
Join Date: 02-05-13
Location: Tyler, TX
|
|
|
12-11-2018, 12:30 PM | #6 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
|
Looking good You have some lucky friends
__________________
Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
|
12-11-2018, 12:55 PM | #7 |
is Blowin Smoke!
Join Date: 04-29-10
Location: Louisville
|
|
|
Thanks from:---> |
12-11-2018, 03:44 PM | #8 | |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
|
Quote:
__________________
A butterflies wings. About to bring down everything... |
|
|
12-11-2018, 03:47 PM | #9 |
is One Chatty Farker
Join Date: 07-19-13
Location: Houston, TX
|
187 is severely under cooked and the photo shows it. Thats barely out of the stall.
|
|
12-11-2018, 03:55 PM | #10 | |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
|
Quote:
Finally, being sliced now already and having a further reheat, I was concerned about it falling apart. I think with a little splash of water in the pan it will be OK. (as advised) and it will be wrapped and put in a cooler at temp to hold probably for more than 2 hours. If it turns out that it was underdone, do you think that will "get it there"?
__________________
A butterflies wings. About to bring down everything... |
|
|
Thanks from:---> |
12-11-2018, 05:04 PM | #11 | |
is One Chatty Farker
Join Date: 07-19-13
Location: Houston, TX
|
Quote:
Possible I guess. I would experiment with my hands instead of a probe. |
|
|
12-11-2018, 05:41 PM | #12 |
Quintessential Chatty Farker
Join Date: 10-24-15
Location: South Jersey Pine Barrens
Name/Nickname : John
|
Nope.
__________________
John Assassin 24 XL BGE Weber Kettle with rotisserie and Vortex Ooni 3 Pizza Oven AMNPS |
|
Thanks from:---> |
12-11-2018, 06:27 PM | #13 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
|
Where is this all happening?
envoius
__________________
Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs. |
|
12-11-2018, 07:18 PM | #14 |
somebody shut me the fark up.
Join Date: 04-29-12
Location: Tulsa
|
Did you read his post that he refrigerated before slicing to contain juices?
__________________
Jeremy Old Oklahoma Joe (Opal) GMG TREK (Greta Thunberg) Weber Summit Charcoal (Waylon) MAK 2 Star (Maybel) 2x “Unfortunately nothing wrong with that” Bob C Que… I must be living right (somehow…) |
|
12-11-2018, 07:54 PM | #15 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
|
At one of the Lecturer's house in Trafalgar.
__________________
A butterflies wings. About to bring down everything... |
|
Thanks from:---> |
Thread Tools | |
|
|