My birthday was last Friday and yesterday, (Sunday), I had about 30 family and friends over for a bbq.
Thursday Night - 22 pounds Angus brisket point:
Trimmed of excess fat and silverskin then injected with some high end beef stock and into the fridge overnight:
Friday morning - And I am spending my B Day with the big WSM. Rubbed with a combo of ground down Schwartz's Montreal Steak Spice, a little Lawry's and some mango chipolte powder...from the looks of it one of the brisket hunks got missed with the mango chipolte:
After about 6 hours at 240-250f I wrap in brown paper:
I leave them in the paper till they probe like butter then rest for 2 hours still in the paper but wrapped in towels. Here is a section of flat I cut open to taste after the rest:
Not sure if it is me or this WSM is just getting some really good seasoning but the smoke ring on this beef was very good:
The brisket hunks were refridgerated after the rest and then on Sunday were smoked for 3 hours at 230f or so then cubed up and put in a lasange dish NOT tight, with broth about a third of the way up the cubes. The dish is then smoked for an additional hour or so until the exposed edges of the cubes above the broth are crisped up abit. When I was cubeing up the brisket I had 4 people reaching over me for samples...repeatedly.
Sunday - At this point there is a gap in the photos as I was busy. There may be more to come but for now:
I had 2 kettles doing the burnt ends, 4 kettles doing wings and a sprial ham with pinapples on the WSM.
The wife did up some homemade vanilla/rum ice cream, a Boston creme cake and a coconut creme cake....all of which were more than worthy. Folks had a real good time and I did not mess up any of the food.
Topic: My Birthday Cookup (Read 2212 times)
