Today was our annual Church luncheon & business meeting. I was tasked with "smoking something good on the pit." Ok, how about a Beef Brisket?
A 15 pound full packer started at Midnight last night... Trimmed, homemade beef rub applied, and tucked into bed for the night on the MAK 1 Star @ 225° with Black Walnut pellets. I also added a can of water to keep moisture up.
Time to tuck ME into bed. Sweet dreams!
7 a.m. - She's looking (and smelling) good!
Mixed some braising liquid & sliced some onions....
All into a foil pan, covered tightly with foil and back in to braise until time to leave.
My Weber/Stoven Pellet Grill combo fits nicely in the back of my Dodge Caravan, so we took it along to finish cooking the brisket. At Church my son & I got it setup and the brisket back on.
It might look sunny, but it was very cold (well below freezing) and windy. My Big Poppa hoodie kept me warm!11:15 a.m. Time to trim & separate the Flat from the Point. Those onions taste way too good to throw away, so they were reserved for a sandwich/beef topping.
Flat, Point & Burnt Ends - Trimmed, re-dusted with some more rub & put back on a hot grill to finish.
Some homemade BBQ sauce was added to the burnt ends later to caramelize.
The Brisket was trimmed three ways: Flat - sliced, Some of the Point was sliced & the rest Pulled. The juice was poured over top, and the onions put in a bowl. It's hard to tell but there was a smoke ring -
Sorry about the grease on the lens.
Folks waiting in line to get food got to sample some of the burnt ends. They were like candy!
Where's the Plated Shot? Well it didn't happen. Hopefully this shot shows says it all!
Hey, at least I figured out there was grease on the lens!
All the food brought by everyone was delicious. Great food & fellowship with good friends...
Life is good!
Thanks!