Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: TentHunteR on January 29, 2012, 09:57:19 PM
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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.
(https://lh3.googleusercontent.com/-3i_JPF6gHJY/TyTZdo2QeEI/AAAAAAAACSo/3UC0xhkxhNU/s640/CHBRSKT1.JPG)
Time to tuck ME into bed. Sweet dreams!
7 a.m. - She's looking (and smelling) good!
(https://lh3.googleusercontent.com/--DyJuaOTnSQ/TyVMDsODyiI/AAAAAAAACTM/dqIT2gCchmY/s640/CHBRSKT2.JPG)
Mixed some braising liquid & sliced some onions....
(https://lh3.googleusercontent.com/-KLhTZeLqGWI/TyVMDXYg7HI/AAAAAAAACTM/E2jW3M9IRFo/s640/CHBRSKT3.JPG)
All into a foil pan, covered tightly with foil and back in to braise until time to leave.
(https://lh5.googleusercontent.com/-q4df2O2atE0/TyVMDRjO8qI/AAAAAAAACTM/sYKMjwbK6Rg/s640/CHBRSKT4.JPG)
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!
(https://lh6.googleusercontent.com/-A8LYsNPOZxg/TyXciYDX7SI/AAAAAAAACUc/9NwJEFIqhDQ/s640/CHBRSKT5.JPG)
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.
(https://lh5.googleusercontent.com/-GY841jPVeY4/TyXcjAd3HxI/AAAAAAAACUQ/Skqhr1R9yqc/s640/CHBRSKT6.JPG)
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.
(https://lh6.googleusercontent.com/-CLMs7ECzBhM/TyXcim8uqmI/AAAAAAAACUQ/sS_1hrKtmfo/s640/CHBRSKT7.JPG)
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.
(https://lh5.googleusercontent.com/-L0-cUu9bH4A/TyXci3EUJ7I/AAAAAAAACUg/nrWmIogAIf8/s640/CHBRSKT8.JPG)
Folks waiting in line to get food got to sample some of the burnt ends. They were like candy!
(https://lh3.googleusercontent.com/-UIXo5e73We4/TyXcizlGRrI/AAAAAAAACUQ/fw9o9dR_Ydo/s453/CHBRSKT9.JPG)
Where's the Plated Shot? Well it didn't happen. Hopefully this shot shows says it all!
(https://lh5.googleusercontent.com/-M62P7BrNKuc/TyXciDCfnoI/AAAAAAAACUQ/-rjmvpvAqNY/s458/CHBRSKT10.JPG)
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!
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Great lookin' gook job!- the pictures really make me hungry for some brisket!
Can you tell us about the sauce you made? Was it the whiskey, brown sugar, and vinegar - or another one?
Thanks!
T
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That was a braising liquid made up of 1/2 cup Kentucky Bourbon, 1/4 cup Cider Vinegar & 1/4 cup Brown sugar. Any whiskey will work. I also like doing this with beer equally well, especially with pork chops for a German flare.
I am all about balancing flavors and those amounts make a nice balanced flavor; not too sweet, or tangy. And it's just enough liquid to get some steam going without overwhelming the beef flavor. The sliced onions also add flavor that compliments the beef and the pan juices that are made are incredible!
After separating the fat, I like mixing some of the juices back in with the pulled/sliced meat or BBQ sauce.
The BBQ sauce I used for the Burnt ends was my homemade KC style BBQ sauce. We served that on the side in squeeze bottles as well for anyone who wanted it.
I hope this answers your question and makes sense. :)
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Very nice..I understand the no pics afterwards syndrone to..LOL been there and done that. Nice cook and love the idea of your sauce with Bourbon in it. Gonna use that recipe. Pam ☆´¯`•.¸¸. ི♥ྀ.
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Outstanding!
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Sure wish I was there to help empty that pan of smoked goodness up!!
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Thanks Tent!
I must confess that I knew you were talking about making a braise - but we have some folks that are newer to cooking here, and do not have your level of experience.
Just wanted them to see and understand how to achieve such nice results.
Thanks for the added info! Sometimes we forget how important those things we take for granted can be to someone newer to grilling/smoking or BBQ'in'!
Good pics too BTW! ;)
If you EVER need help finishin' off leftovers - I keep my sleeping bag in the truck! ;D
T
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Looks goooooooooooooooooood! Man that beef and onions make a great combo!
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Tent, Really good techniques. I like the water can on the grill for moisture. Dee
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Tent,
What do you think of the stoven? Does it work well? Was it worth the money? I've never seen one before. It looks like an interesting contraption.
Bill
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Tent,
What do you think of the stoven? Does it work well? Was it worth the money? I've never seen one before. It looks like an interesting contraption.
Bill
I'll post a more detailed review in the appropriate section. But, basically I like it a lot and think it's worth the price. I've cooked everything from ribs, burgers, steaks, pork shoulders, to deserts on it.
It's low-tech compared to my MAK, but overall it's a nice blend of old-school vs. high tech.
One big advantage is it can plug into 120 Volt AC, or adapt to 12 volt making it very portable. I can get it into the back of my Dodge Caravan with no trouble.
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That Stoven is slick... Be sure to tell them about the +/- thing! ;)
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That Stoven is slick... Be sure to tell them about the +/- thing! ;)
Good point! I'll mention it in the post.
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O Boy O Boy this looks great love the combo meat& onion yummy