30th Q: The PERFECT Beef - Lemon Peppered Xmas Brisket H&F 5H30 - Aaron, TASTE THIS! [w/ pr0n]

This is not your pork! · 12-26-2012, 03:49 PM

Due to the pavilion gone kaput, I had to pause for more than two weeks, and because I could not stand it any more, I finally had to give Smokey a new temporary home.

So here we go again, starting with the breast core of a young Austrian bull with the weight of 12.90 lbs. This time it was left completely untrimmed, as there was no part with more than about 1/4" of surface fat.

Smokey had to give it all, which meant a full chimney of lemon lump to get things started

Minion style for H&F with a single piece of mesquite buried in the center of a full charcoal ring. All intakes fully opened for the entire cook it peaked at 426°F, which is a new record for my WSM.

A new batch of our 'Essence of Q' sauce onto the lower grate directly under the brisket to catch some juices as the special ingredient

Lemon peppered brisket on upper grate

Hitting IT 165°F meant foiling in 50:50 Worchestershire Sauce + Water

Overview of the new temporary cooking area. Smokey is now below the carport, instead of the lowest deck of the gardens.

It took a total of 5 hours and 30 minutes to hit IT 203°F in the flat, then it went straight into the oven at 200°F for resting. This is how it looked after unfoiling:

And back into the oven at max. grill for re-crisping

Of course there was freshly baked self-made rye bread

Well, I present THE brisket smoked to perfection!

Moving the cutting board made it wobble like jelly, exactly as seen on the videos about Aaron's briskets. It was super juicy with a crispy spicy bark, perfect deep red smoke ring, and the tissue was just strong enough to make it into your mouth to melt there like butter! It was incredible, although a little on the fatty side, the melting tissue and buttery fat, as well as the four pepper blend with a good amount of lemon zest made it beef from heaven!

Let the following pictures water your mouth:

Your 'Essence of Q' sauce with a nice viscid consistency after a real good reduction from being in the smoker for the entire duration of the cook

And that's what my plate looked like

Happy Farking Christmas to all you Farkers out there!

Dirtbuddy · 12-26-2012, 03:58 PM

Nicely done all around!

Wish the grates on my WSM looked 1/2 that shiny. What's your method for keeping them so purdy?

Brauma · 12-26-2012, 04:07 PM

Most excellent pics! Now I'm really hungry!

This is not your pork! · 12-26-2012, 04:24 PM

Quote:

Originally Posted by Dirtbuddy

Wish the grates on my WSM looked 1/2 that shiny. What's your method for keeping them so purdy?

They get oiled before every cook, get scrubbed with the grill brush the day after, and then oiled again or sometimes they go into the dishwasher.

PatAttack · 12-26-2012, 05:28 PM

Looks like you knocked that one out of the park!!

Mason Dixon Bowhunta · 12-26-2012, 05:41 PM

OMG that looks delicious. Nice job.

That view off of the back of your house looks pretty nice as well.

Bonewagon · 12-26-2012, 06:24 PM

Looks delicious!

This is not your pork! · 12-27-2012, 04:48 AM

Quote:

Originally Posted by Mason Dixon Bowhunta

That view off of the back of your house looks pretty nice as well.

Yes, you can see the other side of the wooded valley our hillside estate is located in. It's nice here at the edge of the city, fresh air, lots of wood (unfortunately only softwood), and now even Smokey has a roof that can not be destroyed by weather, maybe I just should keep it there, it's a lot easier not having to walk down to the lowest deck of the gardens when cooking.

Phubar · 12-27-2012, 05:54 AM

Phinely done Sir!

WhatsCookin · 12-27-2012, 12:23 PM

That Brisky looks awesome. Quick question: You say that after foiling, you went straight to oven at 200? If so, how long did you hold it there, and my real question: Did your bark firm back up? I've foiled a few times, but the bark really seems to suffer as a result, and never seems to recover to the "chewy" texture I like. Thanks.

This is not your pork! · 12-27-2012, 12:30 PM

No, it got foiled at IT 165°F, then back on the smoker at max heat till IT 203°F, then straight into the oven at 200°F for resting. It stayed there for several hours. The bark has been re-crisped by putting it back into the oven unfoiled at max grill for a short time.

Vision · 12-27-2012, 12:32 PM

Paulie G. · 12-27-2012, 12:45 PM

Looks great! The pictures really did "water my mouth!"

Bluebird · 12-27-2012, 12:54 PM

All I can say is wow!

This is not your pork! · 12-27-2012, 01:09 PM

We just ate it for dinner again, cold, sliced thin, on the self-made rye bread coated with the 'Essence of Q' sauce. Man, what a treat, it's even better served cold!

Still melding in my mouth, the fat, the muscle, it's so ultra tender.

12-26-2012, 03:49 PM	#1
This is not your pork! is one Smokin' Farker Join Date: 04-24-12 Location: Linz, Austria Downloads: 0 Uploads: 0	30th Q: The PERFECT Beef - Lemon Peppered Xmas Brisket H&F 5H30 - Aaron, TASTE THIS! [w/ pr0n] Due to the pavilion gone kaput, I had to pause for more than two weeks, and because I could not stand it any more, I finally had to give Smokey a new temporary home. So here we go again, starting with the breast core of a young Austrian bull with the weight of 12.90 lbs. This time it was left completely untrimmed, as there was no part with more than about 1/4" of surface fat. Smokey had to give it all, which meant a full chimney of lemon lump to get things started Minion style for H&F with a single piece of mesquite buried in the center of a full charcoal ring. All intakes fully opened for the entire cook it peaked at 426°F, which is a new record for my WSM. A new batch of our 'Essence of Q' sauce onto the lower grate directly under the brisket to catch some juices as the special ingredient Lemon peppered brisket on upper grate Hitting IT 165°F meant foiling in 50:50 Worchestershire Sauce + Water Overview of the new temporary cooking area. Smokey is now below the carport, instead of the lowest deck of the gardens. It took a total of 5 hours and 30 minutes to hit IT 203°F in the flat, then it went straight into the oven at 200°F for resting. This is how it looked after unfoiling: And back into the oven at max. grill for re-crisping Of course there was freshly baked self-made rye bread Well, I present THE brisket smoked to perfection! Moving the cutting board made it wobble like jelly, exactly as seen on the videos about Aaron's briskets. It was super juicy with a crispy spicy bark, perfect deep red smoke ring, and the tissue was just strong enough to make it into your mouth to melt there like butter! It was incredible, although a little on the fatty side, the melting tissue and buttery fat, as well as the four pepper blend with a good amount of lemon zest made it beef from heaven! Let the following pictures water your mouth: Your 'Essence of Q' sauce with a nice viscid consistency after a real good reduction from being in the smoker for the entire duration of the cook And that's what my plate looked like Happy Farking Christmas to all you Farkers out there! __________________ [EQUIPMENT.] WSM 22.5" + Maverick ET-732 + SuperFast WHITE Thermapen [FUEL......] Pure Natural Lemon Tree Lump Charcoal [PREVIOUS.Q] Two Perfect Pork Necks L&S

12-26-2012, 03:58 PM	#2
Dirtbuddy Full Fledged Farker Join Date: 05-24-12 Location: Port Coquitlam, BC Canada Downloads: 0 Uploads: 0	Nicely done all around! Wish the grates on my WSM looked 1/2 that shiny. What's your method for keeping them so purdy? __________________ Kamado Joe Classic, 18.5" WSM w/ CyberQ WiFi, 22.5" OTG, Weber SJS

12-26-2012, 04:07 PM	#3
Brauma Quintessential Chatty Farker Join Date: 05-04-05 Location: Goochland, VA Downloads: 0 Uploads: 0	Most excellent pics! Now I'm really hungry! __________________ Mark - part of Cat Sass BBQ Team. Community Development VP - Secret Squirrel Society (but we don't exist) Member: Mid Atlantic BBQ Association. Member: KCBS. CBJ # 31818 "Life's too short to drink cheap beer or eat crotchpot BBQ" NB Bandera - refurbished; Two Big Green Eggs: Poncho - Large, and Lefty - Small; Weber Kettles; 6' fire pit; Super fast Blue Thermapen

12-26-2012, 05:28 PM	#5
PatAttack is One Chatty Farker Join Date: 07-19-11 Location: Mt. Pleasant S.C. Downloads: 0 Uploads: 0	Looks like you knocked that one out of the park!! __________________ 18.5" WSM Weber SJS Maverick ET-732 Stealthy Fast Black Thermapen "You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier

12-26-2012, 06:24 PM	#7
Bonewagon is One Chatty Farker Join Date: 06-12-09 Location: Ithaca, Michigan Downloads: 0 Uploads: 0	Looks delicious! __________________ Jason Big Steel Keg, WSM, OTG, Super Fast and Accurate Blue Splash-Proof Thermapen

12-26-2012, 05:41 PM	#6
Mason Dixon Bowhunta Full Fledged Farker Join Date: 12-24-12 Location: Up a tree somewhere in MD Downloads: 0 Uploads: 0	OMG that looks delicious. Nice job. That view off of the back of your house looks pretty nice as well.

12-27-2012, 05:54 AM	#9
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Phinely done Sir! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow

12-27-2012, 12:23 PM	#10
WhatsCookin Got Wood. Join Date: 05-27-12 Location: Austin, Texas Downloads: 0 Uploads: 0	That Brisky looks awesome. Quick question: You say that after foiling, you went straight to oven at 200? If so, how long did you hold it there, and my real question: Did your bark firm back up? I've foiled a few times, but the bark really seems to suffer as a result, and never seems to recover to the "chewy" texture I like. Thanks. __________________ 1997 Black Old school 3-vent Weber Silver, 2008 Blue Weber Performer

12-27-2012, 12:30 PM	#11
This is not your pork! is one Smokin' Farker Join Date: 04-24-12 Location: Linz, Austria Downloads: 0 Uploads: 0	No, it got foiled at IT 165°F, then back on the smoker at max heat till IT 203°F, then straight into the oven at 200°F for resting. It stayed there for several hours. The bark has been re-crisped by putting it back into the oven unfoiled at max grill for a short time. __________________ [EQUIPMENT.] WSM 22.5" + Maverick ET-732 + SuperFast WHITE Thermapen [FUEL......] Pure Natural Lemon Tree Lump Charcoal [PREVIOUS.Q] Two Perfect Pork Necks L&S

12-27-2012, 12:32 PM	#12
Vision is one Smokin' Farker Join Date: 09-11-11 Location: Baltimore, Maryland Downloads: 0 Uploads: 0	__________________ "It's all about the Hill Country brisket."

12-27-2012, 12:45 PM	#13
Paulie G. is one Smokin' Farker Join Date: 08-07-06 Location: Bluffton, SC Downloads: 0 Uploads: 0	Looks great! The pictures really did "water my mouth!" __________________ Paulie G. Pit Boss Coastal Carolina Catering Klose custom 28'x7' Golf Pro Classic mobile pit.

12-27-2012, 12:54 PM	#14
Bluebird Full Fledged Farker Join Date: 07-11-12 Location: Floyd Va Downloads: 0 Uploads: 0	All I can say is wow! __________________ Weber 18.5"OTS, Weber SS Performer, 18.5" WSM, Chargriller Akorn & Weber Genesis.

12-27-2012, 01:09 PM	#15
This is not your pork! is one Smokin' Farker Join Date: 04-24-12 Location: Linz, Austria Downloads: 0 Uploads: 0	We just ate it for dinner again, cold, sliced thin, on the self-made rye bread coated with the 'Essence of Q' sauce. Man, what a treat, it's even better served cold! Still melding in my mouth, the fat, the muscle, it's so ultra tender. __________________ [EQUIPMENT.] WSM 22.5" + Maverick ET-732 + SuperFast WHITE Thermapen [FUEL......] Pure Natural Lemon Tree Lump Charcoal [PREVIOUS.Q] Two Perfect Pork Necks L&S