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.
Topic: A Couple Days Of Cooking (Read 1070 times)
