Got a buddy at work who is a fan of my cooking.....first time he tried my smoked food (it was jerked chicken), he swore on the floor of the grocery store talking about it. Now it is 2 years later and I am still feeding him samples, this past Saturday it was some brisket flat. Well he floors me and out comes, "that is so good I could have sex with it." Damn. I gotta be getting good at this brisket cooking I say.
Started with a 15.8lb Angus whole brisket. Set up the WSM Friday night late with the intention of getting up in the middle of the night to get it stated with an eye toward eating Saturday at a reasonable time. Well at about midnight I decided this was going to be my very first overnight cook. Seasoned the brisket with Scwartz's Montreal Steak Spice and Dizzy Pig Beef Rub and let er' sit out for an hour at room temp while I fired up a load of Kingsford to add to a snake of RO Blue Bag spiked with white oak and pecan chunks. The meat hit the WSM at 1am. Smoke was clean throughout the cook with temps in the 245-265f range. The brisket sat fat side down for about 5 hours the went into some heavy duty foil NOT sealed on top, fat side up....for about an hour or so to crisp up the fat abit. Then foil was sealed after adding about a cup of broth. It probed like butter at 206f at which point I wrapped in heated towels till the internal temp hit 170f (about 2 hours) then ate.
Sunday after work I decided to do burnt ends. Rubbed down the cut side of the point with some more of the same mix and smoked for 3 hours cut side up. This is almost at the 3 hour mark:
After that I cubed the point up and into a pan with space between the chunks left and broth in the bottom :
Rain was forecast over the weekend so on the back porch under the gazebo thingy I was:
I let the chunks go about 1.5 hrs, adding abit more broth half way through. Done:
I had some sausage links I picked up at the butcher...tasty beef and lamb ones spiced with a middle eastern blend. Rather than just grill them I tossed them in the smoker beside the pan of burnt ends for about 20 minutes before finishing in the Jumbo Joe. They were flippin' amazing boys.....smoke ring, juicy and very tasty. Did up some grilled zucchini after that, adding some grated parmesan towards the end:
My plate:
I live close to work...gonna take a few burnt ends over to my friend. He's never tried burnt ends before.
Topic: Fella Said He Could Have Sex With My Brisket!!! (Read 2621 times)