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Old 09-11-2010, 06:27 PM   #1
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Join Date: 12-24-03
Location: Kennesaw, GA
Default Brisky Pron - A Bovine Bold Brisky

My favorite way to cook briskets by far is Popdaddy's tri-level high heat method, and I've had good success with it (last cook can be seen here: http://www.bbq-brethren.com/forum/sh...ad.php?t=87343).

However, I've cooked my last four or five briskets that way, and today I just wanted to do something completely different. So here was my game plan: Using nothing but Bovine Bold as a rub. Going to try to keep temps around 275-285 for the entire smoke. Going to pan it and cover at 160 internal with a cup of beef stock for 2 hours, then back on the smoker to try to firm up the bark. So here we go:

12 pounds of angus brisky from RD.

Light coat of Bovine Bold the night before, trimmed fat down to about 1/4 inch. Heavy coat will go on the next day right before the smoker.

O-dark thirty: Packed ring of RO lump, with four chunks of red oak.

Locked and loaded. What am I doing up at this hour on a Saturday?

First peek at 160 internal, time to pan.

Kind of "scrunched" up a turkey roaster pan to make it fit on the WSM. Added a cup of beef stock. Cooked for 2 hours in the pan, then back on the smoker naked.

Ready to pull, internal around 197.

After a quick 30 minute rest, going to cube the point for burnt ends. Notice how the flat kind of looks like a person, with the accidental slice from the butcher acting as the mouth. Wierd. Flat is going back in the cooler for another 90 min.

Dusted the cubed point with more Bovine Bold, then doused with a mixture of Blues Hog regular and Red. Back on the smoker for 2 hours.

Sliced flat.

Burnt ends are done.

Final verdict: Came out pretty good. The bark came out better than I thought, it really firmed up after I pulled it from the pan. Can't say I noticed any difference from the pan, but I only had it in there for two hours. I'm a huge fan of bark and didn't want it soggy. Still, it was fun to play around with a technique I haven't used before.
That's all!
“If you don’t know who I am, then maybe your best course would be to tread lightly.”

For links to all my BBQ Brethren recipe posts, click http://markandteri.com/recipes.htm

Last edited by Saiko; 09-11-2010 at 10:21 PM..
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Old 09-11-2010, 06:29 PM   #2
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looks great, nice work!
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Old 09-11-2010, 06:37 PM   #3
somebody shut me the fark up.

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Old 09-11-2010, 06:40 PM   #4
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Just finished eating mine and yours is making me hungry again. Might have to hit the leftovers sooner than later!
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Old 09-11-2010, 08:06 PM   #5
somebody shut me the fark up.

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Old 09-11-2010, 08:11 PM   #6
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Me too. I'd hit that hard....
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Old 09-11-2010, 08:16 PM   #7
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looks good!
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Old 09-11-2010, 08:17 PM   #8
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Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmm Brisket.
Very nice!

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Old 09-11-2010, 08:17 PM   #9
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That looks great!
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Old 09-11-2010, 08:18 PM   #10
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K i l l e r job, and that ring

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Old 09-11-2010, 08:20 PM   #11
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Lookin' good Mark
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Old 09-11-2010, 10:07 PM   #12
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Mmmmm burnt Ends. All of it looks really good.
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