Brisky Pron - A Bovine Bold Brisky

Saiko · 09-11-2010, 05:27 PM

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!

Johnny_Crunch · 09-11-2010, 05:29 PM

looks great, nice work!

LMAJ · 09-11-2010, 05:37 PM

Drool, drool, drool, drool....... AWESOME

campdude · 09-11-2010, 05:40 PM

Just finished eating mine and yours is making me hungry again. Might have to hit the leftovers sooner than later!

bluetang · 09-11-2010, 07:06 PM

Here, I'm just wanting some.

SmokinAussie · 09-11-2010, 07:11 PM

Me too. I'd hit that hard....

Bob S · 09-11-2010, 07:16 PM

looks good!

FullBoar · 09-11-2010, 07:17 PM

Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmm Brisket

.
Very nice!

citrus · 09-11-2010, 07:17 PM

That looks great!

Hot Sauce Hoss · 09-11-2010, 07:18 PM

K i l l e r job, and that ring

Hot Sauce Hoss

MilitantSquatter · 09-11-2010, 07:20 PM

Lookin' good Mark

MattG · 09-11-2010, 09:07 PM

Mmmmm burnt Ends. All of it looks really good.

09-11-2010, 05:27 PM	#1
Saiko is Blowin Smoke! Join Date: 12-24-03 Location: Kennesaw, GA Downloads: 0 Uploads: 0	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! __________________ Shelter me from the powder and the finger Cover me with the thought that pulled the trigger Think of me as one you'd never figured Would fade away so young With so much left undone For links to all my BBQ Brethren recipe posts, click http://markandteri.com/recipes.htm Last edited by Saiko; 09-11-2010 at 09:21 PM..

09-11-2010, 05:29 PM	#2
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX Downloads: 0 Uploads: 0	looks great, nice work! __________________ J Crunch

09-11-2010, 05:37 PM	#3
LMAJ Quintessential Chatty Farker Join Date: 07-01-07 Location: Southeastern Pa Downloads: 0 Uploads: 0	Drool, drool, drool, drool....... AWESOME __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1 18.5 new to me WSM Super Fast BLUE and RED Thermapen 1 - The Great Outdoors Smoker Sea Bug cooker 1 - Fantastic hubby - the original Big Al _______________________________________ Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

09-11-2010, 05:40 PM	#4
campdude is One Chatty Farker Join Date: 07-04-10 Location: Rancho Cucamonga, CA Downloads: 0 Uploads: 0	Just finished eating mine and yours is making me hungry again. Might have to hit the leftovers sooner than later! __________________ NB Bandera with baffle, fire grate, and charcoal basket mods Modded ECB with Rotisserie ET-732 Superfast splashproof Blue Thermapen Stok Gasser Turkey Fryer Camp Stove and Cast Iron Cookware Zero Club Branndair Uisage Beatha Cuallach

09-11-2010, 07:06 PM	#5
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	Here, I'm just wanting some. __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill Thanks landarc for the avatar!

09-11-2010, 07:11 PM	#6
SmokinAussie Babbling Farker Join Date: 10-19-09 Location: Melbourne, VIC Downloads: 0 Uploads: 0	Me too. I'd hit that hard.... __________________ Creator of the Aussie Lamb Farker Awards!!! IMBAS Certified MOINK BALLER (NOSKOS RULE) "Bullet Bill" WSM "Blue Lou" Performer Small Offset Smoker... SOS Baby WGA, Upright Cabinet Gasser Smoker, and a Cheap Arse Satay Stick Grill Zero for MOINKS Farkanaut

09-11-2010, 07:16 PM	#7
Bob S is One Chatty Farker Join Date: 10-24-07 Location: Sayville, NY Downloads: 0 Uploads: 0	looks good! __________________ Backwoods Competitor FEC 100 XL BGE WSM 18" Weber 22.5" Performer Weber 22.5" One Touch Gold Kettle Weber 18.5" One Touch Silver "Guinness" Kettle Weber Genesis gasser Blazin' Buttz BBQ Team www.blazinbuttzbbq.com

09-11-2010, 07:17 PM	#8
FullBoar On the road to being a farker Join Date: 07-06-10 Location: Hanover, PA Downloads: 0 Uploads: 0	Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmm Brisket. Very nice! __________________ Dave UDS Brinkmann Smoke n Pit Weber 22.5" OTG

09-11-2010, 07:17 PM	#9
citrus Full Fledged Farker Join Date: 02-04-09 Location: Lake Placid Fl Downloads: 0 Uploads: 0	That looks great! __________________ Primo Oval XL, Ducane Gas Job, Propane Tank Pit Smoker, Old Truck Tire Rim

09-11-2010, 07:18 PM	#10
Hot Sauce Hoss On the road to being a farker Join Date: 05-28-10 Location: Cumming, Ga Downloads: 0 Uploads: 0	K i l l e r job, and that ring Hot Sauce Hoss

09-11-2010, 07:20 PM	#11
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	Lookin' good Mark __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

09-11-2010, 09:07 PM	#12
MattG is one Smokin' Farker Join Date: 06-29-09 Location: Madison Ga. Downloads: 0 Uploads: 0	Mmmmm burnt Ends. All of it looks really good. __________________ Stumps Stretch, WSM, Bar-B-Chef Smoker, UDS in progress

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