deguerre
somebody shut me the fark up.
- Joined
- Jul 15, 2009
- Location
- Memphis...
Well now. Seems as if a couple of us haven't done brisket in quite a while. LMAJ has a cook going here: http://www.bbq-brethren.com/forum/showthread.php?t=174004 (I'll be paying attention - Lynn has a PRIME CAB y'all! - mine's just a choice CAB)
Anyway, my take, and here's my beginning for this cook. BigButzBBQ figures prominently here as the No Butz sauce is a major contributor in the marinade/injection and the Cow Pow was my selection for the rub. Try these if you haven't already as they ROCK.
Here's the brisket as it was last Sunday evening..
The marinade and injection ingredients...
Injected and into the cryovac for a little marinade experiment...which was seeing how it would be after a week aging in the stuff)...
And today. It's a beauty, and smells wonderful. I reserved the marinade...
A little dusting of the Cow Pow...
And onto the Cajun Bandit set for ~ 275 (It's staying in between 271 and 285 as the wind is having an effect. I'll bump it up to 300 towards the end). I'm already hungry and it's only been on for a little over two hours or so...
And, no. I did not trim the brisket, because:
A. I want the fat drippings
B. I'd do it this way even if I didn't because I have a secret love affair with beef fat
C. My ass is just plain lazy - which explains the clean grate you see here...
So, more to come, and thanks for checking in!
Hey Lynn, I've got a banjo if you got a get fiddle and we can do dueling briskets!
Anyway, my take, and here's my beginning for this cook. BigButzBBQ figures prominently here as the No Butz sauce is a major contributor in the marinade/injection and the Cow Pow was my selection for the rub. Try these if you haven't already as they ROCK.
Here's the brisket as it was last Sunday evening..
The marinade and injection ingredients...
Injected and into the cryovac for a little marinade experiment...which was seeing how it would be after a week aging in the stuff)...
And today. It's a beauty, and smells wonderful. I reserved the marinade...
A little dusting of the Cow Pow...
And onto the Cajun Bandit set for ~ 275 (It's staying in between 271 and 285 as the wind is having an effect. I'll bump it up to 300 towards the end). I'm already hungry and it's only been on for a little over two hours or so...
And, no. I did not trim the brisket, because:
A. I want the fat drippings
B. I'd do it this way even if I didn't because I have a secret love affair with beef fat
C. My ass is just plain lazy - which explains the clean grate you see here...
So, more to come, and thanks for checking in!
Hey Lynn, I've got a banjo if you got a get fiddle and we can do dueling briskets!