View Full Version : First Q-Can Brisket......

04-07-2008, 12:36 AM
Well, tossed it in on Saturday night. At about midnight I was farked up and tired and left the drum to fend for itself. I slept with the therm remote next to me and checked it a couple times when I drifted out of deep sleep. It plateued at 160 FOREVER. By 8 am Sunday I ad wrapped it in foil and took it to 195. I injected this time for some crazy reason. It was a soy sauce, wooster, and hot sauce injection. I didn't taste it. The rub was hotsauce and Hogwaller............THE BARK I DID TASTE!! It was really good. THe drum held all night at around 220-250. Still had enough coals left to make a fatty or two. But I didnt. Saturday night I had some red beers which ended up putting me to sleep................or maybe it was the tequila shots. Today I putted around the yard and removed all the farking cable and dish from satellite and got the swamp cooler going. They are a pain in the arse. We're going reefer real soon. Had a BBQ brisket sammie for lunch and BBQ brisket hot dogs for dinner. Brisket was tender as hell but a little drier than what I usually get. Bark was awesome and smoke ring, while not big, was one of the darkest I've had. Overall flavor of the briskie was outstanding. THe drum produces a totally different flavor. By the way.........I used three chunks of the cherry Bubba sent me in a trade and the smoke was phenomenal. It was sweet and mild. It made the flavor.

Farking pics were giganto this time. I don't why.

BBQ Grail
04-07-2008, 12:42 AM
Looks excellent! What kind of peppers are those?

04-07-2008, 01:06 AM
Those are Trappeys brand tabasco peppers.
They are hot little chits!!

04-07-2008, 01:08 AM
The sauce on the sammy and dogs is Head Country sauce. Wally's had them big bottles on sale for .99. It's a nice sweet sauce. Name's funny though.

04-07-2008, 06:32 AM
Looks Awesome and I love those peppers

smoke on brother

04-07-2008, 09:12 AM
A brisket hot dog! Cool.

Nice looking brisket! Great smoke ring.

04-07-2008, 09:59 AM
Man does that ever look good. One of these days when I cook my first brisket I hope it turns out that well.
I have had those little peppers, they will wake you up in the morning!:eek:

04-07-2008, 12:37 PM
I never thought to make a brisket hot dog. I wish I had some left over, but by the time I get home today the brisket will be all gone. Yours looks really good.

04-07-2008, 12:45 PM
Brisket really looked good. Head Country is a pretty good suace. I, also, like the brisket hot dog idea. Nice job!

Kenny 13
04-07-2008, 01:36 PM
OK, that brisket looks absolutely amazing. Although I am getting ready to go to lunch, it's totally unfair to see that on a Monday while I'm at work :lol:

04-07-2008, 09:25 PM
Good looking brisket Bob! And nice smoke ring.

I've been kicking around the idea of stepping into the modern age and investing in a wireless thermometer. How long have you been using one and was it worth the investment?

04-07-2008, 09:35 PM
The brisket turned out great. I can taste the sammich from here.

we'll smoke u
04-07-2008, 09:45 PM
Those are Trappeys brand tabasco peppers.
They are hot little chits!!

Them mofo's are hot but you can't just eat one it's crazy.

Bbq Bubba
04-07-2008, 09:53 PM
It ALL looks pretty darned good from here!!
Believe it or not, i have never tried cherry on a brisket, glad you liked it bro!! :wink:

04-07-2008, 10:30 PM
Never had olives with my clamatasos before. Gonna have to try that.

04-08-2008, 12:07 AM
Thanks again everyone! The smokering was unreal. The cherry smoke was fastastic. Three large chunks and the minion and it went all night. THose peppers are addictive. There were some peppers in the red beer too along with the olives but the sank to the bottom. Those peppers will clean you out too!! :twisted:

We've done the hotdogs before with brisket and even pork. A little mustard and mayo some pickles onions and sauce and they are good to go. The Head Country is a good sauce, a bit sweet but nice.

Jester--I got my therms for like 9 bucks at a Circuit City close out sale. I've ahd them for about two years. I mainly got them for use with the GOSM and WSM. I'm looking to upgrade to a model that will monitor the pit temp as well. The ones I use only monitor meat temp.

Thanks again!!