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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-30-2010, 02:50 PM   #1
PatioDaddio
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Default Hot & Fast Brisket - Kosmo's Cow Cover-style!

I just started a hot & fast brisket on my UDS. I seasoned it with
Kosmo's new Cow Cover rub and let it get lovely overnight.

I apologize in advance for the craptastic cell phone pics.



John
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Unread 05-30-2010, 03:10 PM   #2
NorthwestBBQ
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For a phone pic, it's not bad at all! The brisket looks good. I hope you will post more pics as you progress.
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Unread 05-30-2010, 03:15 PM   #3
BRBBQ
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That pic is better then my dig camera, and looking good so far.
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Unread 05-30-2010, 04:14 PM   #4
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Now that's a hunk of meat! Good luck. Have a brisket that will be prepped later for a smoke tmrw. I'll chime in as well.
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Unread 05-30-2010, 05:19 PM   #5
Haltech
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Waiting for my cow cover to get here. Did you sample the rub?
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Unread 05-30-2010, 05:27 PM   #6
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Quote:
Originally Posted by Haltech View Post
Waiting for my cow cover to get here. Did you sample the rub?
Yep, I used it on some monster two-inch-thick ribeyes the other night, to rave reviews. It's great stuff.

John
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Unread 05-30-2010, 05:36 PM   #7
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Quote:
Originally Posted by PatioDaddio View Post
Yep, I used it on some monster two-inch-thick ribeyes the other night, to rave reviews. It's great stuff.

John
Yeah but I know one thing. If get a rib eye cut to 2 - 3 inches (3 preferred) you are gonna impress somebody for damn sure. I loved buying the whole roasts, such a value.
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Unread 05-30-2010, 05:37 PM   #8
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Roger that, Funkmasta!

John
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Unread 05-30-2010, 05:52 PM   #9
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no roger this
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Unread 05-30-2010, 07:22 PM   #10
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Quote:
Originally Posted by barbefunkoramaque View Post
no roger this
I think I just had a heart attack lookin at that picture. Now THAT'S a hunk o' meat!
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Unread 05-30-2010, 08:11 PM   #11
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Quote:
Originally Posted by barbefunkoramaque View Post
no roger this
Pfft... W E A K ! !

I kid, of course. That steak is, as Bon Scott would say, a whole lotta Rosie!

Good on ya,
John
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Unread 05-30-2010, 08:23 PM   #12
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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
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Unread 05-30-2010, 10:25 PM   #13
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That is some great color on that brisket John!
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Unread 05-30-2010, 11:35 PM   #14
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Thank you, sir.

John
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Unread 05-30-2010, 11:44 PM   #15
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Looks awesome!

Jeff
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