Let's Talk BBQ

FORUM SPONSORS => MAK Grills => Topic started by: flbentrider on April 07, 2013, 06:18:23 PM

Title: Old School Brisket
Post by: flbentrider on April 07, 2013, 06:18:23 PM

Start with an 18lb packer from RD, rub with "Salt Lick" clone rub.
(http://i276.photobucket.com/albums/kk7/flbentrider/DSC_3697_zps9e300907.jpg)

On the MAK with BD Cherry - set the Pellet Boss for 4 hours on SMOKE, then 225F - This was at 9PM
(http://i276.photobucket.com/albums/kk7/flbentrider/DSC_3698_zps94699216.jpg)

The next morning
(http://i276.photobucket.com/albums/kk7/flbentrider/DSC_3699_zps295d44d0.jpg)

The Afternoon
(http://i276.photobucket.com/albums/kk7/flbentrider/DSC_3700_zpsc4dd6a5d.jpg)

Sliced:
(http://i276.photobucket.com/albums/kk7/flbentrider/DSC_3701_zpse41e13d9.jpg)
(http://i276.photobucket.com/albums/kk7/flbentrider/DSC_3702_zps1fbde72f.jpg)
(http://i276.photobucket.com/albums/kk7/flbentrider/DSC_3703_zps0325acb4.jpg)
(http://i276.photobucket.com/albums/kk7/flbentrider/DSC_3704_zpsd61c9a26.jpg)
(http://i276.photobucket.com/albums/kk7/flbentrider/DSC_3705_zps09f46769.jpg)
(http://i276.photobucket.com/albums/kk7/flbentrider/DSC_3706_zps48400544.jpg)

Sides - Spinach Salad with Bacon dressing
(http://i276.photobucket.com/albums/kk7/flbentrider/DSC_3707_zps15f1d526.jpg)
Homemade Penne and Cheese
(http://i276.photobucket.com/albums/kk7/flbentrider/DSC_3708_zpse705cd5e.jpg)

Plated:
(http://i276.photobucket.com/albums/kk7/flbentrider/DSC_3709_zps589c669b.jpg)

Title: Old School Brisket
Post by: Pappymn on April 07, 2013, 06:23:48 PM

Looks just excellent bent. Was it moist?

Title: Re: Old School Brisket
Post by: RAD on April 07, 2013, 06:27:58 PM

Nice looking brisket. Homerun!!

Title: Re: Old School Brisket
Post by: smokeasaurus on April 07, 2013, 06:44:17 PM

Now that works for me......(http://i1213.photobucket.com/albums/cc469/s1cott11/funny%20icons/drooling.gif)

Title: Re: Old School Brisket
Post by: flbentrider on April 07, 2013, 06:48:02 PM

Quote from: Pappymn on April 07, 2013, 06:23:48 PM

Looks just excellent bent. Was it moist?

It was perfect.

Fat side down, IT was Right at 202F.

I've found that for our tastes there is a big difference between 195F and 200F

Title: Re: Old School Brisket
Post by: sparky on April 07, 2013, 07:34:00 PM

looks fantastic bent.  love the crust on it. 

Title: Old School Brisket
Post by: mikecorn.1 on April 07, 2013, 07:52:37 PM

Dayum! That'll work. Plate me up.


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Title: Re: Old School Brisket
Post by: Keymaster on April 07, 2013, 08:26:25 PM

That's one super looking Brisket, Perfect slicing too!!!

Title: Re: Old School Brisket
Post by: fishingbouchman on April 07, 2013, 09:46:21 PM

That looks good

Title: Re: Old School Brisket
Post by: Smokin Don on April 07, 2013, 11:15:21 PM

A great looking brisket!!! Love the crust on that thing! Don

Title: Re: Old School Brisket
Post by: sliding_billy on April 08, 2013, 03:49:28 AM

Looks great.  That's big enough that there should be plenty to go around.

Title: Old School Brisket
Post by: Sam3 on April 08, 2013, 05:39:48 AM

Wow. Great job!

Title: Re: Old School Brisket
Post by: fishingbouchman on April 08, 2013, 05:48:27 AM

 :P :P :P :P

Title: Re: Old School Brisket
Post by: muebe on April 08, 2013, 08:51:18 AM

Brisket done right!

Title: Re: Old School Brisket
Post by: Wing Commander on April 08, 2013, 11:22:25 AM

Brisket and Penne look both delicious.

Title: Re: Old School Brisket
Post by: bbqchef on April 08, 2013, 11:40:28 AM

Great looking piece o' meat!!

Title: Re: Old School Brisket
Post by: squirtthecat on April 08, 2013, 11:42:40 AM

Looking good!

Title: Re: Old School Brisket
Post by: TentHunteR on April 08, 2013, 02:45:21 PM

That brisket is proudly sporting one of Randy's phenomenal barks!