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Old 07-25-2011, 07:19 PM   #61
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And now sadly the brisket is gone.
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Old 07-26-2011, 09:06 AM   #62
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I left y'all hanging at the prep here. I set up the Cajun Queen myself which was a first, and how fitting since this was also my first brisket. It was an untraditional one too and turned out great. Here's the cook.
First I strained the marinade since it had sesame seeds in it. Then injected, woo, that was fun! Very different from injecting turkey legs, I got squrited big time...



Rubbed with more Texas Wild then onto the Cajun Queen...and after a few hours it's looking good - yep, that's Guerry's point on there too, we did ours at the same time with very different marinades/flavors


It was placed in a foil pan with the marinade after about 2 1/2 hours then back on for several more hours - total cook was about 5 1/2 hours. Pulled and let it rest for about an hour, here's what it looked like...mmm, that smell!


Then sliced, wow, look at that smoke ring! And it was soooo moist!


Drizzled with the marinade which turned into a very rich spicy/sweet sauce. Very different from anything I've tasted, the bourbon and coffed really compliment each other.


And finally plated. Had some sweet taters that were grilled on the Cajun Queen while the brisket was resting, I sprinkled it with SM Sweet Seduction and drizzled some of the brisket sauce on it - yum. Sauteed up some bok choy with fresh garlic, ginger, red pepper flakes, salt, black pepper and toasted sesame oil.


So, now I'm sitting here wondering how on earth can anyone NOT love brisket! Just saying. Thanks for looking.
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Old 07-26-2011, 09:12 AM   #63
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I have to admit, Redhot's first brisket was MUCH better than mine.
I think it was the injection. What flavor! Moist and tender too.
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Old 07-26-2011, 09:21 AM   #64
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Quote:
Originally Posted by Redhot View Post
So, now I'm sitting here wondering how on earth can anyone NOT love brisket
I think it all boils down to photography setup and skillz.
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Old 07-26-2011, 09:44 AM   #65
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I'm not sure if this is my favorite pic... (All that drizzled goodness and knowing what that bourbon sauce tasted like...)



Or this one with the steam coming off...

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Old 07-26-2011, 09:53 AM   #66
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I think I want to use this one for the TD pic, that bourbon sauce was killer!


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Old 07-26-2011, 10:25 AM   #67
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Great work, Guerry and Michele! Knew I shouldn't have peeked.
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Old 07-26-2011, 10:27 AM   #68
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Quote:
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Great work, Guerry and Michele! Knew I shouldn't have peeked.
This one is all Michele's Gore! She even fired up and tended the Cajun Queen for the first time. My entry (The point) hasn't been posted yet.
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Old 07-26-2011, 10:40 AM   #69
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Quote:
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This one is all Michele's Gore! She even fired up and tended the Cajun Queen for the first time. My entry (The point) hasn't been posted yet.
I got a little peek at the point in one of the pics. I know YOU haven't posted yet, but Michele gave a preview.
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Old 07-26-2011, 12:53 PM   #70
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I prefer un-sauced, but, that is an excellent job. Let's keep taunting Gore.
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Old 07-26-2011, 01:32 PM   #71
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Quote:
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I got a little peek at the point in one of the pics. I know YOU haven't posted yet, but Michele gave a preview.
I can't wait to see what Guerry's gonna do with his point, he won't let me peek!
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Old 07-26-2011, 01:34 PM   #72
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Quote:
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I can't wait to see what Guerry's gonna do with his point, he won't let me peek!
Saucy...
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Old 07-26-2011, 04:49 PM   #73
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That be lookin' fine there Redhot! That drizzle shot
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Old 07-26-2011, 08:27 PM   #74
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I havent done a throwdown in a while and I have missed the heck out of you guys. Amber and I have two weeks til the baby is due so I am burning off some energy til then. It's GREAT to be back.....Alan
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Old 07-26-2011, 09:31 PM   #75
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Great entries so far, gang!

here is my attempt at brisket love :)

Bold Brisket Hash...

We took cubed up brisket to my BIL's house on Saturday for their annual Luau and we saved some of the brisket cubes for us during the week. We decided to have breakfast for dinner tonight and settled on brisket hash and eggs.

For the hash I sauted onions, mushrooms, red and green bell peppers, Yukon Gold potatoes and chopped garlic until the potatoes were starting to soften. Then I added the brisket cubes, some Dijon mustard, beef stock and Plowboy's Bovine Bold rub. I let it all cook on the stovetop until the liquid was absorbed and the bottom was getting crusty and then stuck it in the oven at 350 for about 10 minutes until the top had crusted.



While that was resting I fried a couple of eggs...



Then I plated the hash and put the eggs on top...




Please use this picture, Chris.
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