A Couple Days Of Cooking

[MrHoss]

On Saturday I did up some brisket points....injected with beef stock the night before and rubbed with a combo of Montreal Steak spice and chili powders before going on the mini:



It was windy and raining so I am on the back porch:



The brisket went about 7 hours at 250f then I wrapped in brown paper for another few hours till probe tender.

The brisket was still going when dinner hit so I could not eat the flat pieces as I had thought.  But I had a backup plan.  Smoked some middle eastern spiced lamb/beef sausages on a 18 OTG then added more coals and grilled them a bit.  Moved them off the coals and did some apple butter/caramelized onion stuffed pork chops:



Served with some polenta and a balsamic reduction glaze for the pork chop:



Today I took the brisket pieces and removed the flat sections and excess fat.  Rubbed the bare section with more rub then onto a kettle to smoke for a couple hours.  Before cubing it up:



I put it in a metal pan and pour some beef broth over it then back onto the kettle for an hour or so.  Done:



Partway through the cook I got a care package from 604....a whack of spice rub and a signed vent acquired on his trip to Weber HQ in Toronto:



Thanks Matt...wish I could feed you some of my brisket....one day maybe.

[1buckie]

That story just kept getting better & better.....brisket point, you lucky dawg !!!

All looks grate!!!!

[mrbill]

love it

[argentflame]

Great cookup Hoss. Nice to have a backup plan. Love the smoke ring on the brisket points.

[SixZeroFour]

Someday Hoss!! Those brisket cubes look like little bites of heaven Mmmmm.....