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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 07-31-2011, 02:48 PM   #1
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Default Brisk-unday

I got excited when I saw that this week's TD is Brisket. I've been craving brisket. I don't care what Groundhog says, done right and there is nothing better.

So, I picked up a nice 12# choice brisket from my brisket dealer. He brought out three from his freeze and let me pick. I knew this one was going to be special.




Around 4:00 pm last night, I trimmed it up and seasoned it with a medium coat of Bovine Bold and a dash of Montreal Steak Seasoning and then placed it into the fridge.




I lit the charcoal for the drum around 7:00 pm. The basket was filled with Kinsford and Stubbs charcoal w/ about 7 chunks of OAK. While the drum was coming up to temperature, I pulled the brisket from the fridge and gave it a taste of Central Texas. It doesn't look like it, but that is about 50/50 kosher salt and coarse pepper. Gave it a good layer.




When the drum had settled in at 230* near 8:15pm, the brisket went out.


Typically, I'll let the temp in my drum rise to around 250* - 270* and cook the brisket that way for 12 hours. For some reason, my drum didn't like me last night and I struggled to get the temps up. It cooked between 220* and 230* most of the night. But whatever, at 11:00 am the it was probing like butter in about 85% of the brisket, so off it came.

And the results... amazing! I don't think it would win any KCBS comps, but we all thoroughly enjoyed it. My friends (and I) all love the strong pepper burn in the bark. It was just good and rich. I make myself sick eating too much.





Yum.
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Unread 07-31-2011, 02:57 PM   #2
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WOW...that's a delicious looking plate!
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Unread 07-31-2011, 02:57 PM   #3
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I would so be all over that! I'm loving your bark.
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Unread 07-31-2011, 04:16 PM   #4
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that looks great!

thats funny, I am cooking a 12 pound choice packer right now. I put bovine bold (mixed with some paprika and chili powder to dilute to salt content) then let it sit overnight and did a (funk style) tri-level rub with kosher, lemon pepper, and coarse pepper. Its currently sitting at 183 with still some probe resistance. Hope mine comes out as good as yours looks!

Did you think it was too salty with the layer of bovine bold and then kosher and pepper? I wanted the spice note of the bovine bold with the salt and pepper crust of texas fare, so I diluted the bovine bold in mine.
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Unread 07-31-2011, 04:59 PM   #5
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Yeah, my brisket method was inspired Donnie. I've done 4 now with this rubs method. Hasn't tasted too salty yet. Honestly, I'm not sure if any flavors come through except the pepper. I'm always tempted to go just S&P to see if the bovine bold makes any difference or not, but this has been working for me, so I've stuck to it.

Good luck with yours.
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Unread 07-31-2011, 05:12 PM   #6
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nice looking brisky
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Unread 07-31-2011, 05:33 PM   #7
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Looks perfect to me. I alternate between using Donnie's tri-level method without wrapping, and doing bovine bold with a 2 hour wrap with some beef stock.
I like both versions equally, for different reason. Yours looks awesome.
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Unread 07-31-2011, 05:44 PM   #8
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Looks fantastic. That crispy bark looks great.

*kicks himself for not picking up a brisket yesterday when he wanted to*
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Unread 07-31-2011, 06:00 PM   #9
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Nice work! Looks delicious.
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Unread 07-31-2011, 06:43 PM   #10
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that looks awesome. when you took it off, did you foil it at all? let it rest?

I'm not quite ready to tackle a brisket, but your post is very thorough and makes me think it's something I can tackle in the near future.
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Unread 07-31-2011, 07:13 PM   #11
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Great job!
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Unread 07-31-2011, 07:19 PM   #12
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No matter how the drum was acting, you got the brisket in line and that's all that counts. Looks great!
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Unread 07-31-2011, 07:41 PM   #13
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Nice Ryan, looks great!
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Unread 07-31-2011, 08:23 PM   #14
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Beautiful! Im lovin the use of sausage as a garnish.
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Unread 07-31-2011, 08:25 PM   #15
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Outstanding!
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