Wampus
somebody shut me the fark up.
- Joined
- Jun 5, 2009
- Location
- Mooresville, IN
YO YO YO YO!!!!!
What's up Brethren.
I know many of you probably don't know who the fark this is.
Sorry it's been so long, but I'm BACK!
I'm gonna try and get into posting more. I've missed y'all!
So some of you know I've had a recent big surgery that put me out of commission for a while. WELL....I haven't really done much BBQ since mid October. I did do a nice big rib roast for Christmas Eve and smoked a couple chickens for dinner, but no really long cooks....UNTIL WEDNESDAY!
I have a chili cookoff coming up next weekend for our annual church fundraiser (where I'll OF COURSE be doing a double batch of my Big Wampus's Big Boy Brisket Chili) so I needed to have a couple of brisket points.
Well, that was just the perfect excuse to fire up the UDS don't ya know!
Fired it up at about 5:30 am on Wed.
She locked in about 230 and that's where she stayed.
K blue fuel with hickory chunks for smoke.
It was COLD that day and we had some snow so I put up the EZ Up and some walls the night before to keep me out of the weather.
I got both briskets from RD. Both were CAB, one just under 12 lbs and one just over.
Did a light trim, pretty much just taking off the big thick fat chunk and trimmed the fatcap down to about 1/4".
Seasoned both with SPOG. No injection.
Wrapped with butcher paper after about 7 hours (if I recall).
One came off at about 13 hours. One about an hour later.
Separated the point & sliced the flats after a rest, panned the slices with cold beef stock and chilled overnight. Yesterday afternoon I portioned the slices into 1 lb bags and vacuum sealed all. Chunked the point meat up and also vac sealed for the chili next weekend.
Here's how it looked.....
At the wrap........
There isn't much better than the smell of a smokin brisket......
Wasn't sure which looked better WITH flash or without.....so you get to see all. :becky:
It was a little underdone. I was impatient. I knew it when I pulled it off.
In my defense.....
....well chit. No defense. I was tired. I knew I still had to rest and slice it. I just wanted it done.
At least I can admit it right?
Oh it was still good. The point meat was SPOT ON. The flat could have used a little more time, but it was still pull tender, just SLIGHTLY on the dry side, but not crumbly and I was able to slice it really thin so I know it was a little underdone of perfection.
But, it was able to soak up all that beef broth as it chilled and bagged tight, so it will reheat and taste just fine!
Glad to be back Brethren!
Hope to be posting more.
OH......I just realized that I DID take photos of that Christmas prime rib.....so THAT will be coming soon as well!
God Bless!
THIS PLACE ROCKS!!!!
:thumb::thumb::thumb::thumb::thumb::thumb:
What's up Brethren.
I know many of you probably don't know who the fark this is.
Sorry it's been so long, but I'm BACK!
I'm gonna try and get into posting more. I've missed y'all!
So some of you know I've had a recent big surgery that put me out of commission for a while. WELL....I haven't really done much BBQ since mid October. I did do a nice big rib roast for Christmas Eve and smoked a couple chickens for dinner, but no really long cooks....UNTIL WEDNESDAY!
I have a chili cookoff coming up next weekend for our annual church fundraiser (where I'll OF COURSE be doing a double batch of my Big Wampus's Big Boy Brisket Chili) so I needed to have a couple of brisket points.
Well, that was just the perfect excuse to fire up the UDS don't ya know!
Fired it up at about 5:30 am on Wed.
She locked in about 230 and that's where she stayed.
K blue fuel with hickory chunks for smoke.
It was COLD that day and we had some snow so I put up the EZ Up and some walls the night before to keep me out of the weather.
I got both briskets from RD. Both were CAB, one just under 12 lbs and one just over.
Did a light trim, pretty much just taking off the big thick fat chunk and trimmed the fatcap down to about 1/4".
Seasoned both with SPOG. No injection.
Wrapped with butcher paper after about 7 hours (if I recall).
One came off at about 13 hours. One about an hour later.
Separated the point & sliced the flats after a rest, panned the slices with cold beef stock and chilled overnight. Yesterday afternoon I portioned the slices into 1 lb bags and vacuum sealed all. Chunked the point meat up and also vac sealed for the chili next weekend.
Here's how it looked.....
At the wrap........
There isn't much better than the smell of a smokin brisket......
Wasn't sure which looked better WITH flash or without.....so you get to see all. :becky:
It was a little underdone. I was impatient. I knew it when I pulled it off.
In my defense.....
....well chit. No defense. I was tired. I knew I still had to rest and slice it. I just wanted it done.
At least I can admit it right?
Oh it was still good. The point meat was SPOT ON. The flat could have used a little more time, but it was still pull tender, just SLIGHTLY on the dry side, but not crumbly and I was able to slice it really thin so I know it was a little underdone of perfection.
But, it was able to soak up all that beef broth as it chilled and bagged tight, so it will reheat and taste just fine!
Glad to be back Brethren!
Hope to be posting more.
OH......I just realized that I DID take photos of that Christmas prime rib.....so THAT will be coming soon as well!
God Bless!
THIS PLACE ROCKS!!!!
:thumb::thumb::thumb::thumb::thumb::thumb:
