Let's Talk BBQ
FORUM SPONSORS => MAK Grills => Topic started by: Preich on May 30, 2017, 09:21:42 AM
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Friends invited us to a barbecue for Memorial Day, then asked us to bring the BBQ! Challenge accepted! On the menu: brisket and spare ribs.
I got a 12 pound packer (choice; prime seems impossible to get where we are), well trimmed by the butcher. Dry brined for 36 hours; here it is generously covered by Big Bad Beef rub and ready for the MAK 1 at about 8 o'clock the night before:
(https://uploads.tapatalk-cdn.com/20170530/46fbae027984684dc9c55cc112c8c57f.jpg) and on the smoker at 8:20:(https://uploads.tapatalk-cdn.com/20170530/fa7a35202b50dee30bd5d138dc5ca7a2.jpg)
Following morning at 7:40 and 9:47 am (moved it to upper rack to make room for ribs)
(https://uploads.tapatalk-cdn.com/20170530/7ef3492db511d72b3180a18ff2396cba.jpg)
(https://uploads.tapatalk-cdn.com/20170530/94d90525d81dfd2cd50dd45c3f8a0b4f.jpg)
The bark was great, it seemed to stall multiple times, around 160, low 180s; meat probe temp never got higher than 189 bit other spots hit 203, and the whole thing felt like jello, I took it off at 3 pm, foiled and held in 170 oven; here it is ready for transport:
(https://uploads.tapatalk-cdn.com/20170530/55ec42164a828fe6f349336609c4d0e2.jpg)
Slicing wasn't pretty, but the meat was tender as butter and reasonably juicy (I did not crutch this time).
(https://uploads.tapatalk-cdn.com/20170530/3260df8128be9625a752c8b4119a802a.jpg)(https://uploads.tapatalk-cdn.com/20170530/99996b37d9f87a4f321acfe3523a0140.jpg)
This was the best brisket I have ever made but plenty of room for improvement! Great bark and flavor, a little too dry. I will try crunching next time, this developed such great bark I think it could withstand it. Anyway, there was no talking at the table for a good ten minutes, just eating and grunts of pleasure. I will post pics of the ribs later
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That brisket looks great!! My mouth is watering just looking at it.
Art
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That brisket looks great!! My mouth is watering just looking at it.
Art
X2 !
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Looks good to me :thumbup: :thumbup:
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Great job!! Now you will have to bring the Q every time lol, but at least it will be amazing :)
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Looks great from here - I would love to have a plate of that!
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Next cook will have to be fish and veggies-- I am out of notches in my belt.
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Preich---very nice job on the brisket! Nice smoke ring and bark. Like MAK Daddy said---now you will be on the hook for doing bbq for every Memorial Day get together.
When looking for meat to cook, check out as many of the packages as you can for a good balance of fat to meat. You want to try and find cuts that have good marbling throughout the meat which helps to add flavor and moisture as the fat liquefies. No two briskets will ever cook the same. Just the nature of the beast.
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Preich---very nice job on the brisket! Nice smoke ring and bark. Like MAK Daddy said---now you will be on the hook for doing bbq for every Memorial Day get together.
When looking for meat to cook, check out as many of the packages as you can for a good balance of fat to meat. You want to try and find cuts that have good marbling throughout the meat which helps to add flavor and moisture as the fat liquefies. No two briskets will ever cook the same. Just the nature of the beast.
Thanks, I don't really have any selection on packers where I am, I have to special order them through my butcher. I may try flats next time, though even with those there usually isn't much of a choice at our local markets.I did order some packers from Snake River for Father's Day, though. I am almost afraid to find out if they live up to the acclaim.
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Killer bark