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View Full Version : New Brisket Recipe


watertowerbbq
07-18-2010, 12:29 PM
I've been using foil when cooking my brisket, but I wanted something a little different. Yesterday, I decided that I would baste the brisket instead of wrapping in foil. It turned out very good! The bark was very nice and it produced some real burnt ends that were great. Thanks for looking.

Here's the evidence....................

http://i249.photobucket.com/albums/gg213/watertowerbbq/002-6.jpg

http://i249.photobucket.com/albums/gg213/watertowerbbq/006-2.jpg

http://i249.photobucket.com/albums/gg213/watertowerbbq/005-4.jpg

http://i249.photobucket.com/albums/gg213/watertowerbbq/007-3.jpg

Grumpa
07-18-2010, 12:32 PM
Looks GREAT! What did you use for your baste?

smokehunter
07-18-2010, 12:37 PM
Dude, please give details. That looks just about perfect...

Chef Jim
07-18-2010, 01:01 PM
Yummy

Boshizzle
07-18-2010, 01:49 PM
Nice job! It's look real tasty.

Johnny_Crunch
07-18-2010, 02:00 PM
that glazed bark looks awesome! details!

peppasawce
07-18-2010, 02:29 PM
i love it watertowebbq..you did goooood

DennD
07-18-2010, 03:07 PM
What temp did you cook it at, and how did you determine when it was done. I'll be cooking my first brisket this week(almost 8 lb) and am looking for all the info I can get. Looks great!

Dave Russell
07-18-2010, 03:09 PM
WatertowerQ dude! I click on "new brisket recipe" and see no such thing...we're waiting! You still eatin' it? It sure looks good.

gtsum
07-18-2010, 03:11 PM
looks real good!

Kosmo's Q
07-18-2010, 03:32 PM
Nice Real Nice!

kickassbbq
07-18-2010, 03:35 PM
I want that Bark, right now!!!!!

GREAT job!

Hyper
07-18-2010, 03:49 PM
Seriously, we need some details. That looks amazing!

darthtrader
07-18-2010, 05:39 PM
What a tease :tongue:

That brisket looks amazing.

landarc
07-18-2010, 07:41 PM
Wow, that looks good and moist.

Hyper
07-19-2010, 10:15 PM
Still marvelous! I'm drooling all over again!

PCDoctor_1979
07-19-2010, 10:19 PM
Whatever you did, hope you can repeat it at your next comp! What's the secret?

Crazy Harry
07-19-2010, 11:14 PM
That looks good, I'll have to do a brisket now

Smoothsmoke
07-19-2010, 11:16 PM
That's it, I'm attempting brisket again next time!

Pyle's BBQ
07-20-2010, 01:19 AM
Matt, quit being a tease and tell us what you basted it with. Great looking piece of meat.

SteelSmokin
07-20-2010, 07:07 AM
That looks awesome!!!!! I thought we were Brethren ;-) don't need all the secrets just some details to work with please. That has to be the best looking brisket I ever saw thanks for sharing.

BBQ_Mayor
07-20-2010, 09:17 AM
Looks great Matt!. I'm not too far away to try a taste you know. :wink:

MoGreen
07-20-2010, 12:09 PM
Dayum, son! That is one b-e-a-utiful brisket. Now give up the basting recipe. Now.

colonel00
07-20-2010, 12:59 PM
Am I the only one that sees bbq sauce? In the pics of it sliced you can see where fingers have transfered what looks like bbq sauce. Perhaps he basted with sauce or some variation?

Redheart
07-20-2010, 03:45 PM
There seems to be a unanimous consensus among us Brethren. That's a 1st! What is the glaze/sauce recipe???!!!

pat
07-20-2010, 04:10 PM
Damn Matt that looks freakin awesome! Give us the scoop.

campdude
07-20-2010, 04:21 PM
Looks GREAT! Where's the recipe. Don't tease, if you're just posting pron, just say so.

3 Rivers BBQ
07-20-2010, 06:25 PM
Ok...no details..then off to the penalty box!

darthtrader
07-20-2010, 06:41 PM
Well, I'm convinced... His basting liquid obviously contained several elicit substances, which include, but not limited to: coke, absinthe, a concentration of several high grade cough syrups that can only be obtained by a license holder, black tar heroin and honey from an endangered bee species that exclusively collects nectar from a rare flower that only blooms once in its thirty year life span. :shock:

Grumpa
07-20-2010, 07:20 PM
We may have to get a few brothers together and go knock on his door and see if we can choke it outa him :boxing:

Jay Bird
07-20-2010, 07:29 PM
Antici...............................pation !!!!

bluegrass&bbq
07-20-2010, 07:59 PM
Aww mannnnn that ain't right... lots of pron.....then ya clam up on us.:tape:
Great looking brisket

watertowerbbq
07-20-2010, 09:27 PM
Looks GREAT! What did you use for your baste?

apple juice

watertowerbbq
07-20-2010, 09:36 PM
first of all let me apologize. i've been away from the computer for the last couple of days and to be honest, i'm a litte humbled by all of nice compliments. the recipe is amazingly simple.

11.75 lb packer brisket from sams
pecan wood
kingsford original briquettes
plowboy's bovine bold
8 hours of patience

WSM set with a lid temp of 285. i basted it with apple juice every hour for the first 6 hours and then every 30 minutes for the last 2 hours. the last half hour a slight glaze of blues hog original. no foil was harmed in the making of the brisket, nor was any electricity used. it was just me, meat and fire. that may have been the most satisfying part of the whole experience.

i checked the temp and it never got to over 190 in the flat, but it was very tender. the point did get around 190. this was more of a "feel" brisket, i decided it was ready when a butter knife gently slid into the flat. i wasn't that concered about temp. i pulled it off the smoker, let it rest for 15 minutes and then carved it up.

the guys at worked finished it off today.

it was clearly the best brisket i've done.

thanks again for all the nice comments.:becky:

pat
07-21-2010, 08:46 AM
Thanks Matt. I had a feeling BH was involved. Wish I had a piece of that right now.

Jay Bird
07-21-2010, 05:47 PM
Matt...Thanks for the info. Simple works for me. The compliments were well deserved.:clap2:

getyourrubonbbq
07-21-2010, 05:54 PM
very nice!!!

Mike - CSBBBQ
07-21-2010, 06:47 PM
GrrrrreeeeaaaaaTTTTTTTT

Ross in Ventura
07-21-2010, 07:42 PM
Good Job Matt:clap2:

Ross
http://grillingandsmoking.blogspot.com/

PCDoctor_1979
07-21-2010, 08:18 PM
Very nice. Thanks for the details!

firecracker jack
07-21-2010, 10:24 PM
That's some mighty fine looking brisket.....:clap2: When can I come by?

firecrackerjack

1_T_Scot
07-21-2010, 10:30 PM
Good lookin Brisket!!