So, I was at HEB a couple weekends back and found this great looking Prime brisket. Right at 17 pounds, well marbled, a good sized point, and one of the thickest flats I have ever come across.
So, I had to take it home. Put it in the fridge and decided to wet age it for a couple weeks. Of course, I told some friends, and next thing I know I'm up to four Prime briskets and a couple racks of SLC spares. Figured I could take some BBQ to the bar, so found a pretty decent Choice brisket (didn't like the Primes), and grabbed a couple more racks of ribs from the freezer. I also had some boneless skinless chicken breast that I needed to cook up for some lunches.
So, this is what I started with Saturday afternoon:
About 84 pounds of brisket. The trimmed fat from all of them weighed about 27 pounds. Took me a little over two total hours to trim each one, then back in the fridge, and another hour plus to rub each one down with SPOG and a little Chipotle Powder. They ended up like this:
Got everything on the smoker around midnight. Ran at 225* overnight, and bumped it up to 275* around 6 am:
Started pulling them when probe tender around 11 am, with the 20 pounder taking until about 12:30.
In between pulling those off, letting them rest on the counter for 15 mins, and then into a warmed oven, I trimmed and rubbed the ribs and chicken.
Got those on after I pulled the last brisket.
About now is when all went nuts and I was too busy cutting and vacuum sealing brisket, chasing down people to come get their meat, etc. So pics started lacking. Chicken had some drippings from above, so didn't look pretty, so no pic. They were slightly overcooked, but made a good sandwich with some BBQ sauce. Ribs done:
A seven quart crockpot full of meat for the bar on Sunday night. Forgot to take the the two racks of ribs warming in the oven on Sunday, so I took those to poker on Monday.
I had all the fixings for tacos and someone else brought a pot of beans. Crock Pot was empty by the time I left around 11.
That great looking brisket turned out well. Minimal smoke ring like always, but very tender and even the flat was juicy. And the point muscle was bigger in total size than the flat. Score!
I woke up Monday feeling like I had been hit by a truck. A lot of work for one person. Feeling better today. Just quite the workout. People keep telling me I should open up a restaurant. I can't see doing ten times this every day of my life.
Thanks for looking.
So, I had to take it home. Put it in the fridge and decided to wet age it for a couple weeks. Of course, I told some friends, and next thing I know I'm up to four Prime briskets and a couple racks of SLC spares. Figured I could take some BBQ to the bar, so found a pretty decent Choice brisket (didn't like the Primes), and grabbed a couple more racks of ribs from the freezer. I also had some boneless skinless chicken breast that I needed to cook up for some lunches.
So, this is what I started with Saturday afternoon:
About 84 pounds of brisket. The trimmed fat from all of them weighed about 27 pounds. Took me a little over two total hours to trim each one, then back in the fridge, and another hour plus to rub each one down with SPOG and a little Chipotle Powder. They ended up like this:
Got everything on the smoker around midnight. Ran at 225* overnight, and bumped it up to 275* around 6 am:
Started pulling them when probe tender around 11 am, with the 20 pounder taking until about 12:30.
In between pulling those off, letting them rest on the counter for 15 mins, and then into a warmed oven, I trimmed and rubbed the ribs and chicken.
Got those on after I pulled the last brisket.
About now is when all went nuts and I was too busy cutting and vacuum sealing brisket, chasing down people to come get their meat, etc. So pics started lacking. Chicken had some drippings from above, so didn't look pretty, so no pic. They were slightly overcooked, but made a good sandwich with some BBQ sauce. Ribs done:
A seven quart crockpot full of meat for the bar on Sunday night. Forgot to take the the two racks of ribs warming in the oven on Sunday, so I took those to poker on Monday.
I had all the fixings for tacos and someone else brought a pot of beans. Crock Pot was empty by the time I left around 11.
That great looking brisket turned out well. Minimal smoke ring like always, but very tender and even the flat was juicy. And the point muscle was bigger in total size than the flat. Score!
I woke up Monday feeling like I had been hit by a truck. A lot of work for one person. Feeling better today. Just quite the workout. People keep telling me I should open up a restaurant. I can't see doing ten times this every day of my life.
Thanks for looking.
