Restoring balance to my life

smoke ninja · 06-19-2016, 06:19 AM

I spent all last week staying in a hotel while working out of town. What i find hardest pm these trips is the lack of home cooking. Luckily Saugatuck brewing company was a 4 minute walk from my room with a decent menu of pub food. Still a whole week with no Q.

I know of only one thing that make up for that in an instant.

A big ole prime brisket from Costco

Started out with 16 lbs. I like to take out both pockets of fat and trim the cap to less than a 1/4 inch. I removed over 4 lbs of fat but i feel it makes the end product better.

For seasoning ive been going with a base coat of black ops and a top coat of coarse pepper and salt.

I cooked on the stick burner for 6 hrs before wrapping in butcher paper. After that it goes to bed on the oven @225 intil morning when i drop it to the lowest temp until service.

Ran hot during the first part of cook and resulted in a slightly overcooked brisket. It was still moist but slices wouldn't really hold together.

We also had homemade slaw and pasta salad

And now all is right in the world

Titch · 06-19-2016, 06:22 AM

Looks like all is good with the world.
Onja mate

16Adams · 06-19-2016, 06:24 AM

Awesome

IamMadMan · 06-19-2016, 06:26 AM

Awesome Brisket...

Stingerhook · 06-19-2016, 06:45 AM

That looks fantastic.

cheez59 · 06-19-2016, 07:03 AM

That platter would easily balance out a week of road food. Very nice Ninja!

GreaseMonkey · 06-19-2016, 07:46 AM

Looks good. I always feel the same way when travelling. Usually find "locals" and ask for good grub locations. Have found a few BBQ joints that way

Big George's BBQ · 06-19-2016, 07:51 AM

Great Way to end the Week

4ever3 · 06-19-2016, 08:06 AM

The slices won't hold together?!?

DISGUSTING!!!

Send it here and I will properly dispose of it for you

It looks FANTASTIC!!!

KORND4WG X · 06-19-2016, 09:25 AM

Looks awesome! I have one of those in the fridge, I think I'll try to copy your method exactly

smoke ninja · 06-19-2016, 09:44 AM

Quote:

Originally Posted by KORND4WG X

Looks awesome! I have one of those in the fridge, I think I'll try to copy your method exactly

Thanks.

I tailored this method to my lifestyle. I get to hangout by smoker at night, sleep, and have delicious brisket for lunch the next day. I just cant get the same results with a six hour cook.

Norm · 06-19-2016, 09:47 AM

Great looking brisket Steve!

Certainly well deserved after a tough week away from home.

MisterChrister · 06-19-2016, 09:54 AM

Way to restore the balance! Nothing like tending to Q to get a fella grounded again. Great looking meal!

Roguejim · 06-19-2016, 10:57 AM

I like your method...just need some time/temp details.

How hot are you running the smoker?
What's the IT when you pull and wrap it?
How many hours in the oven? Thanks.

I've thought of something similar, but pulling the brisket from the fire, and into a low temp Traeger until morning...maybe 180F.

KevinJ · 06-19-2016, 11:34 AM

That's a fine looking Brisket well done

06-19-2016, 06:19 AM	#1
smoke ninja somebody shut me the fark up. Join Date: 01-03-14 Location: Detroit michigan	Restoring balance to my life I spent all last week staying in a hotel while working out of town. What i find hardest pm these trips is the lack of home cooking. Luckily Saugatuck brewing company was a 4 minute walk from my room with a decent menu of pub food. Still a whole week with no Q. I know of only one thing that make up for that in an instant. A big ole prime brisket from Costco Started out with 16 lbs. I like to take out both pockets of fat and trim the cap to less than a 1/4 inch. I removed over 4 lbs of fat but i feel it makes the end product better. For seasoning ive been going with a base coat of black ops and a top coat of coarse pepper and salt. I cooked on the stick burner for 6 hrs before wrapping in butcher paper. After that it goes to bed on the oven @225 intil morning when i drop it to the lowest temp until service. Ran hot during the first part of cook and resulted in a slightly overcooked brisket. It was still moist but slices wouldn't really hold together. We also had homemade slaw and pasta salad And now all is right in the world __________________ Let's all just calm down and smoke a fatty
	1 members found this post helpful.

06-19-2016, 06:22 AM	#2
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	Looks like all is good with the world. Onja mate __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

06-19-2016, 06:24 AM	#3
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	Awesome __________________ Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top

06-19-2016, 06:45 AM	#5
Stingerhook somebody shut me the fark up. Join Date: 02-13-12 Location: SE Florida Name/Nickname : Marty	That looks fantastic. __________________ Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now.

06-19-2016, 07:03 AM	#6
cheez59 Quintessential Chatty Farker Join Date: 05-29-08 Location: LaFayette, GA	That platter would easily balance out a week of road food. Very nice Ninja! __________________ Lone Star Grillz mini insulated cabinet.Lonestar Grillz 20x42 offset. Broil King Baron Gasser, Vortex and Slow & Sear Plus, Weber 26" Original Premium, Weber Smoky Joe, Cajun Fryer 8-1/2 & 4 Gallon, The Big Easy oil-less fryer, BBQ Guru CyberQ Cloud, BBQ Guru DigiQ DX2, Thermoworks Smoke, Maverick XR-50

06-19-2016, 06:26 AM	#4
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	Awesome Brisket...

06-19-2016, 07:46 AM	#7
GreaseMonkey Got Wood. Join Date: 04-23-16 Location: Carlisle, PA	Looks good. I always feel the same way when travelling. Usually find "locals" and ask for good grub locations. Have found a few BBQ joints that way __________________ Mike Weber Kettle Klose Back Yard Chef

06-19-2016, 07:51 AM	#8
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Great Way to end the Week __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

06-19-2016, 08:06 AM	#9
4ever3 somebody shut me the fark up. Join Date: 04-29-12 Location: Tulsa	The slices won't hold together?!? DISGUSTING!!! Send it here and I will properly dispose of it for you It looks FANTASTIC!!! __________________ Jeremy Old Oklahoma Joe (Opal) GMG TREK (Greta Thunberg) Weber Summit Charcoal (Waylon) MAK 2 Star (Maybel) 2x “Unfortunately nothing wrong with that” Bob C Que… I must be living right (somehow…)

06-19-2016, 09:25 AM	#10
KORND4WG X is Blowin Smoke! Join Date: 06-04-13 Location: Seattle WA	Looks awesome! I have one of those in the fridge, I think I'll try to copy your method exactly

06-19-2016, 09:47 AM	#12
Norm Quintessential Chatty Farker Join Date: 02-22-10 Location: USA Name/Nickname : Private	Great looking brisket Steve! Certainly well deserved after a tough week away from home.

06-19-2016, 09:54 AM	#13
MisterChrister Quintessential Chatty Farker Join Date: 04-28-12 Location: Wis-con-sin	Way to restore the balance! Nothing like tending to Q to get a fella grounded again. Great looking meal! __________________ Kettleheads Anonymous Charter Member

06-19-2016, 10:57 AM	#14
Roguejim is One Chatty Farker Join Date: 01-20-11 Location: Grants Pass, Oregon	I like your method...just need some time/temp details. How hot are you running the smoker? What's the IT when you pull and wrap it? How many hours in the oven? Thanks. I've thought of something similar, but pulling the brisket from the fire, and into a low temp Traeger until morning...maybe 180F.

06-19-2016, 11:34 AM	#15
KevinJ somebody shut me the fark up. Join Date: 07-09-15 Location: Pensacola, FL	That's a fine looking Brisket well done