Let's Talk BBQ
FORUM SPONSORS => MAK Grills => Topic started by: Chili Head on August 17, 2013, 09:19:09 PM
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Started off with a choice packer. Trimmed and dusted with double secret steak seasoning.
(http://img.tapatalk.com/d/13/08/18/enyguqaq.jpg)
On the mak for an hour of smoke then to a temp of 250. I put this on at 4:00 am and I was shooting for a finish time 3:00pm - 4:00pm..
(http://img.tapatalk.com/d/13/08/18/3u3yzedy.jpg)
Look'n good now! Got a nice bark forming.
(http://img.tapatalk.com/d/13/08/18/vevutujy.jpg)
Separated from the flat, the point is getting cubed for burnt ends.
(http://img.tapatalk.com/d/13/08/18/ugu9yhug.jpg)
(http://img.tapatalk.com/d/13/08/18/yzu4ysud.jpg)
These were dusted with happy ending and put back on the mak at 350 to get them caramelized.
(http://img.tapatalk.com/d/13/08/18/aqe6ugym.jpg)
(http://img.tapatalk.com/d/13/08/18/7ehyhena.jpg)
Getting there now!
(http://img.tapatalk.com/d/13/08/18/2aha6ura.jpg)
Once caramelized i put the cubes into a Dutch oven with some blues hog BBQ sauce mixed with water and apple cider vinegar.
These went back on for another 30 minutes.
(http://img.tapatalk.com/d/13/08/18/3uzyjupu.jpg)
Oh baby these are ready!
(http://img.tapatalk.com/d/13/08/18/erajana6.jpg)
The flat got sliced and put on kings Hawaiian buns.
(http://img.tapatalk.com/d/13/08/18/a2u3ynas.jpg)
(http://img.tapatalk.com/d/13/08/18/tu7ury4u.jpg)
14 hours in the making and worth every minute!
(http://img.tapatalk.com/d/13/08/18/bujy6u8u.jpg)
(http://img.tapatalk.com/d/13/08/18/a5ady5ur.jpg)
(http://img.tapatalk.com/d/13/08/18/9u5y9eme.jpg)
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Boy that looks great. Have never done a full packer.....so never have done burnt ends :(
Great bark. How was the moisture on the flat?
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Pappy the flat wasn't dry but another hour on the smoker it would have been. I trimmed it pretty good to the point I may have trimmed off too much fat.
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Very nice!
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Super Job on that Brisket!!!
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That looks luscious ;)
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That plate looks wonderful.
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A great looking brisket CH!!! Good cook!!! I wish I could have you do my briskets! Final plate sure looks good! Don
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Fantastic!
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Great brisket! My favorite part is the sliced brisket sandwiches. I get to sample a lot of brisket (both sliced and burnt ends, usually) when I judge a contest and that's great, but what I like best is a brisket sandwich ::)
Hub
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looks great. I am now getting a brisket craving. :P
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Beautiful...you nailed it...
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Nice brisket!
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Great nice deep colored bark? check
Nice smoke ring? check
Moist flat, sliced correctly? check
Cubed up burnt ends? check
My brisket cravings have just started!! :)
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Chili,
Great job on the brisket. I need to do one, soon. Been way too long.
Art
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Great brisket! My favorite part is the sliced brisket sandwiches. I get to sample a lot of brisket (both sliced and burnt ends, usually) when I judge a contest and that's great, but what I like best is a brisket sandwich ::)
Hub
Hub
what's interesting
when we were growing up if you asked for a chopped beef sandwich it was chopped from the point
and a sliced sandwich was from the flat
when I go into a local BBQ joint now they don't separate the point from the flat
they just slice it all
if you ask for a chopped sandwich they just chop whatever slices they make
and this is in Texas !!
And at the "best places" in Minnesota. I've asked and they don't know the difference.
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You did it to me Chilihead, I pulled some of my last brisket out off the deep freeze and Trying to make some burnt ends right now :)
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You did it to me Chilihead, I pulled some of my last brisket out off the deep freeze and Trying to make some burnt ends right now :)
Hahahaha my job is done!
Post em so we can check em out!
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Great brisket! My favorite part is the sliced brisket sandwiches. I get to sample a lot of brisket (both sliced and burnt ends, usually) when I judge a contest and that's great, but what I like best is a brisket sandwich ::)
Hub
Hub
what's interesting
when we were growing up if you asked for a chopped beef sandwich it was chopped from the point
and a sliced sandwich was from the flat
when I go into a local BBQ joint now they don't separate the point from the flat
they just slice it all
if you ask for a chopped sandwich they just chop whatever slices they make
and this is in Texas !!
And at the "best places" in Minnesota. I've asked and they don't know the difference.
How a brisket is treated in a restaurant situation varies all over the place. Growing up in Oklahoma, we had lots of barbequed beef, but it was seldom brisket. Usually it was round, smoked heavily then sliced very thinly or chopped and a sweet, red sauce applied. The best brisket sandwich I ever had was at a joint in Austin, TX years ago (can't remember the name of it). It was burnt ends from the point with very little added, sprinkled with some salt/pepper/garlic rub then served on a toasted hard roll with just a wee dab of some chipotle mustard. I've tried to duplicate it but never have nailed it. Here in the southeast, brisket is pretty hard to find but what little I've had was usually overcooked then sort of sliced.
Hub
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Great job on that brisket!