Hot & Fast Brisket - Kosmo's Cow Cover-style! - Page 2

Paulmark · 05-30-2010, 11:47 PM

Man!!! That looks great. Haven't done one yet...I guess I'll go to your site for the info... thanks

PaulG78 · 05-31-2010, 12:29 AM

Quote:

Originally Posted by PatioDaddio

Meanwhile, back at the (brisket) ranch...

At just over four hours, this 8-lb brisket (trimmed weight) is done! I
delivered it to the graduation boy just a short while ago.

As you can see, there is yardbird in the background, which are
destined for chicken enchiladas!

Life is good!

John

P.S. Again I apologize for the crappy phone pics

If that taste half as good as it looks, you sir have created the brisket of my dreams. Would you be so kind as to provide some additional details? Did you inject with anything, is the cow cover rub a recipe or packaged, did you foil, is that applied sauce or just from the rub? Thanks in advance.

I did a little 5lb er as a test run Sat. It cooked well but the dalmatian rub was too peppery for the family's tastes. Scraped off the rub and it was tender and juicy.

PatioDaddio · 05-31-2010, 12:56 AM

Paul - Thanks for your very kind comments. Here is the 30,000 foot view.

Package weight: 10.25 lbs
Trimmed weight: About 8.25 lbs

I seasoned it with Cow Cover rub from Kosmo's Q (commerical) and refrigerated it
overnight (about 12 hours).

I fired up my UDS at 375* with a blend of Kingsford Competition, Kingsford blue
bag, mesquite lump and some cherry chunks. I've found that this works
exceptionally well for brisket.

The brisket went on, fat-side-down for two and a half hours. At that point it
was at 162* in the flat (just before it overlaps the point).

I drizzled both sides with honey as I wrapped it (fat side up) in a double-layer
of heavy-duty foil. I also added about 1/2 cup of beer to the foil.

It went back on the cooker for an hour.

At this point the temp was 198 in the same place on the flat.

I unwrapped it and combined the foil liquid with 1/3 cup Cattlemen's Original
sauce, 1/8 cup brown sugar and three tablespoons of cider vinegar.

I mopped both sides and returned it to the cooker.

I flipped and mopped both sides twice at 10-minute intervals.

That's it!

Since this was a graduation gift I didn't get to sample it. However, the guys that
I gave it to said it was the best brisket that they had ever tasted.

I hope this helps,
John

SmokeJumper · 05-31-2010, 12:57 AM

That looks super tasty. The color is just beautiful.

PatioDaddio · 05-31-2010, 01:00 AM

P.S. You can see my typical step-by-step trimming process here.

John

dannypat21 · 05-31-2010, 02:11 AM

Brisket looks damn good! I'm wishing there were some pics of it cut up, but I know that the better it comes out the faster it goes.

Kosmo's Q · 05-31-2010, 07:39 AM

Thats a mighty fine looking peace of meat!

PaSmoker · 05-31-2010, 10:05 AM

NIce!!.....Great color.....Mop sounds killer too!

Bigmista · 05-31-2010, 11:03 AM

Mighty fine looking brisket my friend!

swamprb · 05-31-2010, 11:19 AM

Looks good!

Been awhile since I turbo'd a brisket on the drum, I'm doing a lot on the WSM at 350*, taking them higher internally before wrapping and not adding any liquid to the foil and they still produce the juice! I call it brain-dead brisket! 2 hours of heavy smoke, an hour in foil and start pokin' it until you get the butta feel!

PaulG78 · 05-31-2010, 04:06 PM

Quote:

Originally Posted by PatioDaddio

Paul - Thanks for your very kind comments. Here is the 30,000 foot view.

Package weight: 10.25 lbs
Trimmed weight: About 8.25 lbs

I seasoned it with Cow Cover rub from Kosmo's Q (commerical) and refrigerated it
overnight (about 12 hours).

I fired up my UDS at 375* with a blend of Kingsford Competition, Kingsford blue
bag, mesquite lump and some cherry chunks. I've found that this works
exceptionally well for brisket.

The brisket went on, fat-side-down for two and a half hours. At that point it
was at 162* in the flat (just before it overlaps the point).

I drizzled both sides with honey as I wrapped it (fat side up) in a double-layer
of heavy-duty foil. I also added about 1/2 cup of beer to the foil.

It went back on the cooker for an hour.

At this point the temp was 198 in the same place on the flat.

I unwrapped it and combined the foil liquid with 1/3 cup Cattlemen's Original
sauce, 1/8 cup brown sugar and three tablespoons of cider vinegar.

I mopped both sides and returned it to the cooker.

I flipped and mopped both sides twice at 10-minute intervals.

That's it!

Since this was a graduation gift I didn't get to sample it. However, the guys that
I gave it to said it was the best brisket that they had ever tasted.

I hope this helps,
John

Quote:

Originally Posted by PatioDaddio

P.S. You can see my typical step-by-step trimming process here.

John

Thank you for the information. Brisket is one of my favorite meats and I am detemined to learn how to do it well. I'll give your method a shot, hopefully next weekend. I will likely sub apple juice for beer, my wife can't even stand beer batter. Thanks again for the help.

BRBBQ · 05-31-2010, 05:03 PM

That does look mighty nice!

Bushwacker · 05-31-2010, 05:23 PM

That's a great lookin Brisky John, Bet they really enjoyed it, and thanks for the step by step....

SmokinAussie · 05-31-2010, 07:48 PM

Yes, nice step by step indeed. You're an expert man!

PatioDaddio · 05-31-2010, 09:21 PM

Thanks, y'all! I enjoy sharing techniques.

John

05-31-2010, 10:05 AM	#23
PaSmoker is one Smokin' Farker Join Date: 07-14-08 Location: Yardley, PA	NIce!!.....Great color.....Mop sounds killer too! __________________ [FONT=Comic Sans MS][SIZE=3][U]Keith [/U][/SIZE][/FONT] [FONT=Comic Sans MS]Big Drum Smoker,Stainless Steel Gasser, Mini "UDS", Weber Jumbo Joe, [COLOR="DarkOrange"]ORANGE[/COLOR] Kamado Cadet, Weber OTS, Weber "Baby Q", Blackstone Pizza Oven, Blackstone Griddle, Turkey Fryer/"Low Country Boil Maker" [/FONT],[FONT="Comic Sans MS"]Big Easy Oil-Less Turkey Fryer[/FONT], [FONT="Comic Sans MS"]various other nonsense devices[/FONT] [LEFT][COLOR=#000000][FONT=Comic Sans MS]“I make it a rule never to smoke more than one cigar at a time.” Mark Twain [COLOR=red](Obviously doesn't apply to fatties)[/COLOR][/FONT][/COLOR][/LEFT]

05-31-2010, 11:03 AM	#24
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	Mighty fine looking brisket my friend! __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

05-31-2010, 11:19 AM	#25
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA	Looks good! Been awhile since I turbo'd a brisket on the drum, I'm doing a lot on the WSM at 350*, taking them higher internally before wrapping and not adding any liquid to the foil and they still produce the juice! I call it brain-dead brisket! 2 hours of heavy smoke, an hour in foil and start pokin' it until you get the butta feel! __________________ Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com

05-31-2010, 05:23 PM	#28
Bushwacker is one Smokin' Farker Join Date: 07-13-09 Location: Cape Coma, Fl.	*That's a great lookin Brisky John, Bet they really enjoyed it, and thanks for the step by step....* __________________ Charm-Glo Gasser, Generic Grill, Smoker conversion, State Park Charcoal Grill. UDS (Under Construction)

05-31-2010, 07:48 PM	#29
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	Yes, nice step by step indeed. You're an expert man! __________________ A butterflies wings. About to bring down everything...

05-30-2010, 11:47 PM	#16
Paulmark is One Chatty Farker Join Date: 08-05-09 Location: Stockton CA	Man!!! That looks great. Haven't done one yet...I guess I'll go to your site for the info... thanks

05-31-2010, 12:56 AM	#18
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho	Paul - Thanks for your very kind comments. Here is the 30,000 foot view. Package weight: 10.25 lbs Trimmed weight: About 8.25 lbs I seasoned it with Cow Cover rub from Kosmo's Q (commerical) and refrigerated it overnight (about 12 hours). I fired up my UDS at 375* with a blend of Kingsford Competition, Kingsford blue bag, mesquite lump and some cherry chunks. I've found that this works exceptionally well for brisket. The brisket went on, fat-side-down for two and a half hours. At that point it was at 162* in the flat (just before it overlaps the point). I drizzled both sides with honey as I wrapped it (fat side up) in a double-layer of heavy-duty foil. I also added about 1/2 cup of beer to the foil. It went back on the cooker for an hour. At this point the temp was 198 in the same place on the flat. I unwrapped it and combined the foil liquid with 1/3 cup Cattlemen's Original sauce, 1/8 cup brown sugar and three tablespoons of cider vinegar. I mopped both sides and returned it to the cooker. I flipped and mopped both sides twice at 10-minute intervals. That's it! Since this was a graduation gift I didn't get to sample it. However, the guys that I gave it to said it was the best brisket that they had ever tasted. I hope this helps, John

05-31-2010, 12:57 AM	#19
SmokeJumper is One Chatty Farker Join Date: 04-14-10 Location: San Francisco, CA and Phu Quoc Island Vietnam	That looks super tasty. The color is just beautiful.

05-31-2010, 01:00 AM	#20
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho	P.S. You can see my typical step-by-step trimming process here. John

05-31-2010, 02:11 AM	#21
dannypat21 is One Chatty Farker Join Date: 03-01-10 Location: Castaic, CA	Brisket looks damn good! I'm wishing there were some pics of it cut up, but I know that the better it comes out the faster it goes.

05-31-2010, 07:39 AM	#22
Kosmo's Q is one Smokin' Farker Join Date: 09-24-06 Location: Mustang, Okla.	Thats a mighty fine looking peace of meat!

05-31-2010, 05:03 PM	#27
BRBBQ Babbling Farker Join Date: 06-05-08 Location: Council Bluffs, Iowa	That does look mighty nice!

05-31-2010, 09:21 PM	#30
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho	Thanks, y'all! I enjoy sharing techniques. John

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