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View Full Version : Brisket Party!!!!!


kickassbbq
01-11-2006, 02:48 AM
It's gonna be a Farking Brisket Wednesday. It's 2:00 a.m. and I am getting the Ol' smoker ready for a Brisket. I will be a throwin' the meat to her in about 1 hour. Brisket has been in beer since noon Tuesday and it is rubbed down and warming up a little while the smoker comes up to temp. I love the smell of smoke in the early morning!!!!!
Smoke On!!!!
ed

rbsnwngs
01-11-2006, 06:05 AM
way to go kick i am about to put on 3 racks of ribs

BobberQer
01-11-2006, 06:11 AM
Wudda thought you'd put on a whole pig in honor of your new Logo thingy:-D

what time is lunch, Will??:oops:

kickassbbq
01-11-2006, 09:32 AM
http://usera.imagecave.com/kickassbbq/bbq/ (http://usera.imagecave.com/kickassbbq/bbq/)

There she is. Soaked in beer all night, slathered with Mustard, added my rub and then sprayed her down with 50-50 mixture of Apple Juice and Jack.
I love they way she smells and looks with that spray on her.
In the smoker at 225. I'll get pics thru the day.
If you are in the White Bear Lake neighborhood tonight, come on over. The frig in the Harley shop is full of beer and soda, and there will be a fire in the fire pit outside and the tunes will be a playin' and the Brisket will be sliced up.
PARTY!!!!!
ed

BobberQer
01-11-2006, 09:37 AM
aint that purdy:wink:

tommykendall
01-11-2006, 10:11 AM
link doesn't seem to be working any longer

RichardF
01-11-2006, 10:22 AM
http://usera.imagecave.com/kickassbbq/bbq/ (http://usera.imagecave.com/kickassbbq/bbq/)



Barbecue Porn - Gotta Luv it.

G$
01-11-2006, 10:23 AM
It's gonna be a Farking Brisket Wednesday. It's 2:00 a.m. and I am getting the Ol' smoker ready for a Brisket. I will be a throwin' the meat to her in about 1 hour. Brisket has been in beer since noon Tuesday and it is rubbed down and warming up a little while the smoker comes up to temp. I love the smell of smoke in the early morning!!!!!
Smoke On!!!!
ed

Cool stuff. Got me hungry!

Question: I have never marinated brisket, period. I especially have never heard of soaking it in beer. What qualities do you achieve with this? Anyone else do a "plain beer" soak.

kickassbbq
01-11-2006, 10:31 AM
G$,
I read once that the alcohol helps break down the tissue. Don't know if it is true, but I have been doing it ever since. It does smell nice and it does change the color of the meat like when you brine. All I know is my Briskets almost always come out great.
Smoke On!!!!!
ed

tommykendall
01-11-2006, 11:54 AM
We gotta teach Kickass Ed how to coat a brisket with mustard the Brethren way. Anybody got the photo handy?

brdbbq
01-11-2006, 12:07 PM
We gotta teach Kickass Ed how to coat a brisket with mustard the Brethren way. Anybody got the photo handy?

I do recall sumthing bout that.

Jeff_in_KC
01-11-2006, 12:18 PM
WTFark do you have on that page, Ed??? My company's Surf Blocker nailed it... access denied!

G$
01-11-2006, 12:19 PM
We gotta teach Kickass Ed how to coat a brisket with mustard the Brethren way. Anybody got the photo handy?

Who could tell? He mighta just covered up his 'message' ........

Kevin
01-11-2006, 12:19 PM
We gotta teach Kickass Ed how to coat a brisket with mustard the Brethren way. Anybody got the photo handy?

Did a search for that pic the other day and couldn't find it.

RichardF
01-11-2006, 12:36 PM
WTFark do you have on that page, Ed??? My company's Surf Blocker nailed it... access denied!

Maybe he's posted the flight attendant pictures that we've heard about, but haven't seen. I'm wondering where he got the flame thrower???

The_Kapn
01-11-2006, 12:38 PM
Page came through just fine.

I imagine that firewalls are content blocking on the "ass" portion of the URL.

Good looking eats!

TIM

LDOJYD
01-11-2006, 01:36 PM
Jeff,



Your company has proably continued to block photo's pending Microsoft Patch install. Came out last Friday so yur IT folks B slow....

Never soaked Brisket in Beer but have country ribs and speare ribs. I have also mixed beer and a tad of white vineger, garlic powder, curry powder, cajun seasoning, liquid smoke, etc and injected in turkey for 24 hours before Frying.....Man gud stuff!!!!:biggrin:

Ron_L
01-11-2006, 07:45 PM
http://usera.imagecave.com/kickassbbq/bbq/ (http://usera.imagecave.com/kickassbbq/bbq/)

There she is. Soaked in beer all night, slathered with Mustard, added my rub and then sprayed her down with 50-50 mixture of Apple Juice and Jack.
I love they way she smells and looks with that spray on her.
In the smoker at 225. I'll get pics thru the day.
If you are in the White Bear Lake neighborhood tonight, come on over. The frig in the Harley shop is full of beer and soda, and there will be a fire in the fire pit outside and the tunes will be a playin' and the Brisket will be sliced up.
PARTY!!!!!
ed

That's a nice looking piece of meat you have there, Ed! :eek:

It would take me about 8 hours to get there, but I have a buddy in Plymouth and another in Hastings. Could one of them be my designated eater? :wink:

I can't wait for the finished product pictures!

Bill-Chicago
01-11-2006, 07:56 PM
We gotta teach Kickass Ed how to coat a brisket with mustard the Brethren way. Anybody got the photo handy?

Chad, got that back hoe handy?

You don't need mustard to "hold" your rub, thats a wives tale, invented in Texas.

Skip the mustard, your yard will thank you.

Don't use anything, just rub. I love debunking the mustard myth.

kcquer
01-11-2006, 09:23 PM
The mustard myth? You mean the one perpetuated in IL that says mustard is less than a wonderful tasting condiment. That myth needs debunked, have at it.

racer_81
01-11-2006, 11:23 PM
Okay.

Tastes like ****.

There you go, debunked.

Glad to be of service.

I believe, Bill, that the tennessee mule piss known as Jack Daniels has ruined your taste buds with respect to mustard.

Don't you have mustard on your Chicago dogs?

Neil
01-12-2006, 04:18 AM
Fine looing brisket. Be sure to post pics when it is done.

wishinfishin
01-12-2006, 08:13 AM
Mustard....what's mustard? Never use it myself. Only on dogs. (all breeds). No, serious, Don't need mustard...rub sticks good just from the moisture already there.

kickassbbq
01-12-2006, 08:38 AM
Richard!!!! Some of the Brothers HAVE seen some FA pics!!!!!!
But,
OK,
Here is what that brisket looked like. I pulled it at 190 and let it rest covered in the oven with just the warmer on. It was in there about 2 hours before we ate.
It was the first time I had ever used the Mustard slather and it was delicious. I did not get the smoke ring I usually get, maybe because of the slather, but I don't car, it was great!!!!!
http://usera.imagecave.com/kickassbbq/bbq/ (http://usera.imagecave.com/kickassbbq/bbq/)
Krazy!!!! Now, you promised not to tell anyone about the beer and rub.
I soaked it in cheap O' Miller Light.
The rub. Now this is a secret!!!! So don't tell anyone.
I buy Tones Cajun Seasoning at Sams Club. I add about 5 tbl of powdered Mustart, 3 tbl of powdered garlic, 3/4 cup of Turbo sugar, 3 tbl of Paprika, 3 tbl of Cayenne Pepper. Sake it up and put it back in the Tones bottle for easy shaking.
Smoke On!!!!!!
ed

RichardF
01-12-2006, 10:49 AM
Richard!!!! Some of the Brothers HAVE seen some FA pics!!!!!!

http://usera.imagecave.com/kickassbbq/bbq/ (http://usera.imagecave.com/kickassbbq/bbq/)


Ed - flight attendants come and go, but a pretty brisket like the one you have here is a work of art. My compliments on the meat. Now tell me about the flame-thrower.