Let's Talk BBQ
FORUM SPONSORS => MAK Grills => Topic started by: Lantern on June 16, 2018, 11:30:37 PM
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Pay no attention to the precut short ribs. Those were eaten as they came done as I had not had anything to eat all day. LOL!
A little SPOG with some powdered bouillon mixed in for a rub and the fantastic Oak, Hickory, Cherry Supreme blend from Lumberjack pellets. 245 for 2 hours then 265 for 4.5 and wrapped in BP for two more. A 2 hour rest in a cooler and called it good. The point on this guy, while being thin, ran almost the entirety of the flat. That's why I picked that badboy up. So juicy and full of flavor.
(https://farm1.staticflickr.com/875/42845863911_fbeea71d09_c.jpg) (https://flic.kr/p/28h9fBz)
(https://farm2.staticflickr.com/1730/42845864491_9ea58f8574_c.jpg) (https://flic.kr/p/28h9fMz)
(https://farm2.staticflickr.com/1786/41035229400_029632a57e_c.jpg) (https://flic.kr/p/25w9h4b)
Sorry about the blurriness. I didn't know the focus was off until after this was eaten. LOL
(https://farm2.staticflickr.com/1748/41035092160_3c6e10ea8d_c.jpg) (https://flic.kr/p/25w8zfY)
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That there is a FANTASTIC cook :)
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That brisket was done proper.
I will usually just smoke the point and crock pot the flat for chili or French dips.
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Very nice looking brisket.
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Beautiful. :thumbup:
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Lantern, that looks delicious.
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Thanks for the compliments!
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All of that looks AMAZING! My mouth is watering! That's for sure!
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WOW. Just WOW
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Gorgeous! You sure picked a nice one for sure. Looking at the pics makes me want a few slices.
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Fantastic cook
Sent from my iPhone using Tapatalk
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Looks magical... well done sir!
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What is SPOG? And what king of bullion did you mix in?
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What is SPOG? And what king of bullion did you mix in?
Salt, Pepper, Onion and Garlic ;)
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Sorry for the newbie questions but am I to assume the onion and garlic are powdered?
Also, I’m wondering if you remove extra fat on brisket like I do with ribs?
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Nice cook!
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Sorry for the newbie questions but am I to assume the onion and garlic are powdered?
Also, I’m wondering if you remove extra fat on brisket like I do with ribs?
I apologize for being so late to reply!!!
I like granulated onion and garlic over powdered. It's close in size to all the other things in my rub so it mixes and goes on well. It also helps with the bark....IMO.
As far as fat goes we are fat fans in this house HOWEVER I like to get my whole brisket as even in thickness as I can. The hard fat has to go and the fat on top is cut to 1/8-1/4 inch UNLESS the end is thin then I leave it there. The fat between the point and the flat is where I get the thickness down. I cut in between the two staying only in the fat.
That being said, this particular whole brisket was a bit of a white buffalo. It was very even throughout out of the cryovac bag and the point travelled nearly the length of the FLAT!!!
One more apology. I used Orington Farms beef base and broth powder(very little vs the other ingredients). I also use Better than bouillon paste sometimes. JUST DON"T smear it on. Water that stuff down and use it to wet the meat for your rub to stick to. Either one make a pretty good spritz as you're cooking IMO.