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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 07-04-2013, 04:43 PM   #1
pmad
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Default Fourth of July Brisket (PRON)

3.25 lbs Flat

Rubbed with:
2 T Shallot pepper
2 t Four Pepper Blend
1 t Onion powder
1 t Garlic powder
1 t smoked paprika
1/2 t rosemary
1/2 t thyme
1/2 t anise
1/4 t coriander
1/4 t cumin
1/4 t cayenne
1 t Chicago Steak Seasoning (Penzey's)
1 t BBQ of America (Penzey's)
1/2 t coffee
2 T salt
1 T sugar
1 T brown sugar
1 T Turbinado Sugar.



Smoked with pecan at 250-275 degrees.

1:30 fat cap down
1:10 fat cap up

Removed at 175 IT

Brushed with beer and patted with brown sugar.
Foiled and returned to smoker.

:35 fat cap down
:25 fat cap up

Unfoiled and returned to smoker.
:15 each side.

Removed when probe inserted nicely.
IT = 190-195 degrees depending on where inserted.



Refoiled and coolered :45
Sliced



Served with Cold Smoked White Cheddar, Dill Cucumbers, Cole Slaw, and Quinoa.

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Unread 07-04-2013, 04:45 PM   #2
Big George's BBQ
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Looks very good
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Unread 07-04-2013, 07:37 PM   #3
ironmanerik
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Everything looks great, is the side in the middle eggplant?
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Unread 07-06-2013, 09:58 AM   #4
BobM
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Looks great!
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Unread 07-07-2013, 03:12 PM   #5
gmag
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Looks good. Were there any spices left to put in your rub?!
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Unread 07-07-2013, 05:03 PM   #6
cowgirl
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Your whole feast looks great!!
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Unread 07-07-2013, 05:09 PM   #7
thunter
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Looking good! :)
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