Let's Talk BBQ

Recipes => Recipes => Beef Recipes => Topic started by: RickB on September 11, 2013, 05:39:45 PM

Title: Time for a Briskie
Post by: RickB on September 11, 2013, 05:39:45 PM
Well it's been a year and a half since I attempted a brisket. Guess it's time to get back on the horse. Here's the game plan. Season up tonight into the fridge. About 4am onto the Mak on smoke for 1 hour, bump to 225-250 till 160 it. Then wrap tightly add some moisture and cook till tender. 195-205 it. Cut off the flat wrap to rest and cut the point for burnt ends. cook in some jus from the cook at about 300 when tender sauce and cook a bit longer. Anyone want to chime in on the plan? All help appreciated. May the good Lord have mercy on my soul! :)

(http://i1361.photobucket.com/albums/r662/RickB23/IMG_1819_zpsc2a56721.jpg)

(http://i1361.photobucket.com/albums/r662/RickB23/IMG_1822_zps334cc1d5.jpg)

(http://i1361.photobucket.com/albums/r662/RickB23/IMG_1823_zps78316255.jpg)

Ok finally has time to finish this post..here we go

Rubbed and ready to go

(http://i1361.photobucket.com/albums/r662/RickB23/IMG_1841_zpsf1b0d218.jpg)

Onto the Mak about 4am

(http://i1361.photobucket.com/albums/r662/RickB23/IMG_1844_zpsc41bb39c.jpg)

Getting there

(http://i1361.photobucket.com/albums/r662/RickB23/IMG_1845_zps874aa033.jpg)

All done..Let's separate the point

(http://i1361.photobucket.com/albums/r662/RickB23/IMG_1851_zps50b34ff1.jpg)

(http://i1361.photobucket.com/albums/r662/RickB23/IMG_1855_zpse16ba6ce.jpg)

Time for the good bits. Burnt ends back to the Mak

(http://i1361.photobucket.com/albums/r662/RickB23/IMG_1856_zpsbf6578ba.jpg)

Ready

(http://i1361.photobucket.com/albums/r662/RickB23/IMG_1859_zps81acdf2f.jpg)

Nice smoke ring

(http://i1361.photobucket.com/albums/r662/RickB23/IMG_1860_zpsa82666fe.jpg)

Let's eat! Some pasta and shrimp salad with Red Lobster Biscuits

(http://i1361.photobucket.com/albums/r662/RickB23/IMG_1863_zps9f7eec79.jpg)

Enjoy!





Title: Time for a Briskie
Post by: Pappymn on September 11, 2013, 05:52:13 PM
I think you are back on that horse just fine. Looks excellent.

I am still in counseling over my last one......still too soon
Title: Re: Time for a Briskie
Post by: muebe on September 11, 2013, 05:53:23 PM
Looks fantastic Rick!

Anything you would change?
Title: Re: Time for a Briskie
Post by: CDN Smoker on September 11, 2013, 06:00:07 PM
Ok, looking at the photo I am thinking you kept that other MAK. Yours is just way to clean.

Brisket looks fantastic.
Title: Re: Time for a Briskie
Post by: Pam Gould on September 11, 2013, 06:13:43 PM
That looks real good..haven't had a briskie for a while. My burnt ends get chopped up and put in bbq baked beans. Pam .☆´¯`•.¸¸. ི♥ྀ
Title: Time for a Briskie
Post by: Sam3 on September 11, 2013, 06:36:57 PM
Rick, it looks great. Your sides always impress, but the Briskie looks off the charts.
Would like to hear if you would do anything different next time.

Smoke helped me a lot with my last briskie. He knows his stuff better than anyone IMO.
Title: Re: Time for a Briskie
Post by: RickB on September 11, 2013, 06:40:47 PM
Quote from: muebe on September 11, 2013, 05:53:23 PM
Looks fantastic Rick!

Anything you would change?

You betcha....If possible I would buy a better grade of meat than choice. If not I would inject for moisture. Pulled at 187, next time maybe 180.
Title: Re: Time for a Briskie
Post by: RickB on September 11, 2013, 06:42:35 PM
Quote from: Pam Gould on September 11, 2013, 06:13:43 PM
That looks real good..haven't had a briskie for a while. My burnt ends get chopped up and put in bbq baked beans. Pam .☆´¯`•.¸¸. ི♥ྀ

Pam the burnt ends were so good I had to eat as is!
Title: Re: Time for a Briskie
Post by: Pam Gould on September 11, 2013, 07:10:58 PM
Rick..it don't get any better than that.  .☆´¯`•.¸¸. ི♥ྀ
Title: Re: Time for a Briskie
Post by: RickB on September 11, 2013, 08:15:54 PM
Quote from: CDN Smoker on September 11, 2013, 06:00:07 PM
Ok, looking at the photo I am thinking you kept that other MAK. Yours is just way to clean.

Brisket looks fantastic.

I must admit I am a bit anal about a clean grill
Title: Re: Time for a Briskie
Post by: sliding_billy on September 11, 2013, 08:16:54 PM
Nice work Rick!
Title: Re: Time for a Briskie
Post by: ACW3 on September 11, 2013, 08:59:35 PM
Good looking brisket!!  Love those burnt ends.  Your fish monger must really love you.  You are showing us something seafood related in most of your posts.  You need to give him some props, too.

Art
Title: Re: Time for a Briskie
Post by: veryolddog on September 12, 2013, 01:22:17 AM
Now that looks good.  :D

Very tasty looking.

Ed