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chicagokp
11-02-2013, 10:32 AM
Lots of brisket cooks were going on last weekend, I knew I had to do one soon.

I picked up a 15 pounder...

http://i5.photobucket.com/albums/y182/Phariss/bbq/2013%20cooks/11-2Brisket/B214991A-0BD9-40AA-95F4-19BCB35DA07B-3311-00000252A694820A_zpsa09e6329.jpg

Trimmed and seasoned with Kosher Salt, Black Pepper and a little Granulated Garlic.

http://i5.photobucket.com/albums/y182/Phariss/bbq/2013%20cooks/11-2Brisket/5889216C-1193-443B-BE2D-CD2D3982B659-3311-00000252B63297FD_zps5f28eb02.jpg

http://i5.photobucket.com/albums/y182/Phariss/bbq/2013%20cooks/11-2Brisket/5D0A36BB-8007-4383-A74D-96A4BDC5839B-3311-00000252BE934E5A_zps380a6619.jpg


On the drum with Kingsford Blue, hickory chunks in the top of the basket and a few cherry in the bottom of the basket. Running a shade over my 275 target cooking temp....

http://i5.photobucket.com/albums/y182/Phariss/bbq/2013%20cooks/11-2Brisket/E803AF61-F3BD-450F-84A7-E5D41EE68E20-3311-00000252C97E90DA_zpsc53a1efd.jpg

Now it's waiting time....

http://i5.photobucket.com/albums/y182/Phariss/bbq/2013%20cooks/11-2Brisket/4A1616AF-E81B-4483-973F-6212E5E621DD-3311-00000252C46316DE_zps92c046a8.jpg

---k---
11-02-2013, 10:34 AM
Yummie. Love brisket.

Where did you get the prime from?

Ron_L
11-02-2013, 10:35 AM
Is it done yet?

:becky:

chicagokp
11-02-2013, 10:44 AM
Yummie. Love brisket.

Where did you get the prime from?

Tony's Butcher in Grayslake. It was kind of spendy, 4.99 a pound, but it's a fine cut of beef. I have high hopes. :pray:

Is it done yet?

:becky:

My thermonuclear reactor cooker is on the fritz, so it went in the drum...4-6 hours left....:noidea:

oifmarine2003
11-02-2013, 10:53 AM
275, 315, whatever it takes.

http://youtu.be/iX3kxAA2L4Q

Ron_L
11-02-2013, 10:58 AM
My thermonuclear reactor cooker is on the fritz, so it went in the drum...4-6 hours left....:noidea:

Those darned new fangled tecknologikal thingies are so unreliable!

chicagokp
11-02-2013, 02:03 PM
Coming right along, we're at 167 internal and 284 in the drum. I intentially didn't season it too much, but I probably should have done a bit more to get better bark. We'll see how that develops over the next few hours.

http://i5.photobucket.com/albums/y182/Phariss/bbq/2013%20cooks/11-2Brisket/D2A47883-64C1-492C-AFDD-1D0141824D1B-3422-0000025F65B62D86_zps4468903b.jpg

FatCoyote
11-02-2013, 02:05 PM
Lookin tasty...

Diesel Dave
11-02-2013, 02:18 PM
Lookin mighty good

sliding_billy
11-02-2013, 04:23 PM
Can't wait to see it finished.

chicagokp
11-02-2013, 04:49 PM
I'm at the probing every 15 min stage. The point and parts of the flat are probing like buttah, but the thicker part of the flat under the point needs a bit more time.....

http://i5.photobucket.com/albums/y182/Phariss/bbq/2013%20cooks/11-2Brisket/EFF77A83-4A9C-4092-8855-F3FC0B4A5144-3422-0000026A43364778_zps1b9be67a.jpg

FatCoyote
11-02-2013, 05:05 PM
don't rush - we can wait. BTW don't you need our addresses to ship to?

HeSmellsLikeSmoke
11-02-2013, 05:07 PM
Takes a tough person to cook a tender brisket. Way to hang in there!

c farmer
11-02-2013, 05:09 PM
Looks good.

Diesel Dave
11-02-2013, 05:10 PM
Yup still lookin good

ssv3
11-02-2013, 05:12 PM
Looking nice!

buccaneer
11-02-2013, 05:23 PM
Wonderful color!!!

Titch
11-02-2013, 05:27 PM
Some for lunch would be nice:wink:

Ron_L
11-02-2013, 05:50 PM
Is it done yet?

:becky:

chicagokp
11-02-2013, 06:01 PM
Resting now....

http://i5.photobucket.com/albums/y182/Phariss/bbq/2013%20cooks/11-2Brisket/18646660-8026-441E-A6D2-6688E0F20159-3422-00000272B7E679B2_zpsfd67e96a.jpg

http://i5.photobucket.com/albums/y182/Phariss/bbq/2013%20cooks/11-2Brisket/57532B27-11A5-43BD-9B00-622DFAA65D30-3422-00000272BD2C61DD_zpseb041e05.jpg

Time to get the sides ready...like this one...

http://i5.photobucket.com/albums/y182/Phariss/bbq/2013%20cooks/11-2Brisket/EE7BDE20-B95D-4314-A36B-738B8B2AEA9A-3422-00000272C26463E0_zps73b1ac6f.jpg

cowgirl
11-02-2013, 06:13 PM
I don't think I could let it rest. It looks tooooooo tasty!!

LMAJ
11-02-2013, 06:26 PM
That looks mighty tasty!!

deguerre
11-02-2013, 06:27 PM
What the Ladies said!

buccaneer
11-02-2013, 06:31 PM
What Guerr said!!

Diesel Dave
11-02-2013, 06:47 PM
What they all said

chicagokp
11-02-2013, 07:02 PM
Thanks everyone. It turned out very well. This is the flat!

http://i5.photobucket.com/albums/y182/Phariss/bbq/2013%20cooks/11-2Brisket/A3AB36FF-4606-43C5-B95F-198F53893E40-3422-0000027804AB5F30_zps01779255.jpg

http://i5.photobucket.com/albums/y182/Phariss/bbq/2013%20cooks/11-2Brisket/D61A8D45-F497-426B-B295-BAE743B326BC-3422-000002780B2A4180_zpsff2b27b8.jpg

Diesel Dave
11-02-2013, 07:04 PM
:thumb:

buccaneer
11-02-2013, 07:11 PM
Tender AND moist, that turned out better than a lot of winners I've seen here in TD's Kirk!!!:clap2:

Wait....did I just accidently insult you...? lol

cheapbeer
11-02-2013, 07:20 PM
That looks really good. Makes me wish I had one thawed to throw in the fatboy.......

deguerre
11-02-2013, 07:59 PM
HOME RUN! Yep. You scored with that hit. :thumb::thumb:

Happy Hapgood
11-02-2013, 08:08 PM
How long did you let it rest before getting those great slices? That's a fine briskie!

jbuntingsr
11-02-2013, 08:13 PM
Looks good.

Kenn007BBQ
11-02-2013, 08:23 PM
Its looking good! how was the flavor?

chicagokp
11-02-2013, 09:01 PM
Thanks all!

How long did you let it rest before getting those great slices? That's a fine briskie!

I let it sit uncovered for about 40 minutes, then it loosely covered it with foil for another 45 minutes. That gave is time to whip up some beans and pasta salad. We also had some plain white sandwich bread for sopping. So good.

Its looking good! how was the flavor?

Flavor was spot on. Super tender, good smoke and bark. By far the best brisket I have cooked. And a great product. I'll buy from Tonys butcher again.

SmittyJonz
11-02-2013, 09:46 PM
Ah Man, Now I gotta try one of them Pricey Briskets!!! :evil:

MisterChrister
11-02-2013, 09:49 PM
DOOD! :shock: