High Plains Brisket Shenanigans w/ Pr0n!

Well, here goes nothing. It's been over a year since I last tried a whole packer brisket. I did some freezer clean-out, and found a 17lb monster from the last $1.77/lb sale at Albertsons back in 2018. It defrosted in the garage fridge for a few days, and today's the day of reckoning.

I trimmed her up and cut out/off all the hard fat (3-4 lbs worth... sheesh). Hit her with some Sucklebusters Hoochie Mama, and fired up the long-ignored offset.

Meanwhile, CINCHOUSE whipped up some of her famous Cauliflower "Mac & Cheese" - Recipe at the link.







Added the pan to the smoker to join the brisket.



After a couple of hours, the cauliflower was done, and the brisket was ready for a wrap.



Here's where I get nervous. I haven't had a brisket go well in a LONG time... but it really probed nicely all across the flat/point line (avocado-like drag on the skewer). So I pulled it and it's resting on a sheet pan in the oven with the cauliflower. I must admit that it was nice and floppy when I picked it up, so that's a good sign.

Time to whip up some "mop sauce" that CINCHOUSE likes so much... just some apple cider, apple cider vinegar, bourbon, lemon juice, Worcestershire sauce, and some rub.... heated a bit, then cooled for serving.

I'm pretty sure we have some of Wampus' Peach & Bourbon Beans to heat up, as well. :shock:

More to follow.

Thanks, guys. It was really nice to finally get this right.

Here's the brisket as she came out from her rest.



I cut a few slices together, then separated the flat and point, and sliced some more.



Here's a quick plated shot with the cauliflower "mac & cheese," Wampus' Peach Bourbon Beans, and the brisket (with a bit of Wicken Yanks Mop Sauce over the top to cut some richness).



I sincerely appreciate all the information that helped me finally get a brisket right. It was much easier and faster than I've ever done it before. The Boss really enjoyed the bark from the Hoochie Mama, and I think the lower sugar content vs. the Adkins was an improvement with similar flavor.

Thanks for stopping by. Thin blue and kind regards.

Hoss said:

Going out on a limb here but guessing the cauliflower is the pasta in the caulimacncheese.

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Bingo, Hoss.

I must admit being a skeptic at first, but it really IS good. Putting it in the smoker (with no foil or anything on top) for a couple of hours just takes it to a whole new level.

It's become a family favorite, and an easy way to get more veg into the munchkin.

BBQscott said:

The brisket looks like it came out perfect! Did you end up likeing how it turned out?

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I really did, Scott. Brisket has been my nemesis since we left the UK in '13 (when I had an excellent result from an incredibly cheap offset running charcoal and chunks of all things :shock: :roll: :tsk.