Brisket Day! BigButz BBQ Style

[HeSmellsLikeSmoke]

That's really gonna be delicious.

 

[buccaneer]

looks fantastic!!

 

[deguerre]

OK, just put the cabbage on the stove to be steamed with about 6 OZs of chopped apple smoked bacon. Also boiled then simmered the marinade until reduced to about 1/3. It's pretty farking good having soaked up beef juice during the marinating process. Got about 2 1/2 cups of rendered fat and 1/3 cup of drippings just from the pan before I put the packer in it. Still have the pan juices from the rest of the cook too. Not sure what I want to do with the taters yet. Leave 'em whole, or smash 'em...

 

[chicagokp]

Another briskie cook today...looks so good!

:hungry:

 

[USMC]

Makes me wish I had some brisket! I'd smash them taters and make a gravy from those drippings!

 

[---k---]

I wish I was there to try some. I'm not sure I have enough guts to try one like that.

 

[deguerre]

I wish I was there to try some. I'm not sure I have enough guts to try one like that.

It's definitely not your typical brisket cook. But, you might want to try it on a chuck. It's very good on chuck too. The recipe I used this time was:

1/2 cup Cooking Marsala
3/4 cup strong brewed coffee
1/2 turbinado sugar
1/2 cup Soy Vey Veri Veri Teriyaki
1/2 cup BigButzBBQ No Butz
2 TBS rice vinegar
2 TBS olive oil

Usually we do bourbon, which is excellent, instead of the cooking wine. However, I liked the extra salt this time that's in the Marsala.

 

[Tonybel]

 

[Big Country BBQ]

Lets see a money shot!

 

[LMAJ]

That is one beautiful brisket!
Smash those taters!,

 

[TexasChainSawMasterCook]

looks great...... cant wait to make one!!!!!!

 

[MisterChrister]

Guerry nails it again!

 

[SmittyJonz]

Where's the plated shot?

 

[HeSmellsLikeSmoke]

Yeah, I'm going have to get something else to eat if you don't serve that up pretty soon.

 

[shawnmcchesney12]

In your studies did you find that marinating for an entire week done better than the couple days normal marinade? Just wondering how b7g a difference in taste/tenderness etc etc. Great looking piece of meat.

 

[Diesel Dave]

Looks good, but where's the money shot?







































We all know redhot did the cook, quit taking credit for her hard work :laugh:

 

[deguerre]

In your studies did you find that marinating for an entire week done better than the couple days normal marinade? Just wondering how b7g a difference in taste/tenderness etc etc. Great looking piece of meat.

The marinade and injection infused very nicely over the time flavor wise with the beef. The texture though, is now a matter for conjecture. A few pics first...

Slices - made them pretty thick, the next few after the pics were thinner...

The fatty layer absorbed the smoke making an interesting color but not leaving much of a ring, and the injection/marinade probably acted as a dye too. Here are a couple plated pics...

The taste was absolute awesomeness. The cabbage had a nice little crunch to it still, and the taters absorbed some nice smoke flavor. I had cooked seven taters, and we managed to eat two between the three of us so there's leftovers (More about this in a sec...).

Now, if I had taken the brisket out of the pan while resting, it probably would have made a difference in the texture. Also, I decided to keep the oven on at the lowest setting, 170, until we were ready to eat. Which was about an hour later than I had imagined.

So, this farker was TENDER. FORK tender that is. It pulled apart fairly easily, and no knife was needed after slicing, so it was a wee bit overcooked. Moist as Hell though, and I didn't get any complaints from Redhot and Shawn at all, but Redhot did mention it was perhaps too tender, for a brisket, almost pot roast tender, and I agreed. When we were putting up leftovers, we looked at the potatoes, and the brisket, I mentioned onions would be nice with the taters and we both blurted out at the same time...HASH! This is going to make excellent hash which we're making tonight.

So, I don't think the extra time had any benefit, and a couple days would have worked just as well, I think. Still, it did not suck, and was quite good actually, plus I managed to eat about half a pound, fat and all.:mrgreen:

 

[deguerre]

Looks good, but where's the money shot?










We all know redhot did the cook, quit taking credit for her hard work :laugh:

So, does that mean can I blame Redhot for overcooking the beast then too? :becky:

 

[peeps]

looks tasty!!!

 

[Al Czervik]

Great looking briskie and sides Brother G... :clap: