New Years 2012/13 Cooks

[bob hope]

Here's my first Brisket of the year. Used pink sea salt and pepper only. I started it at 12:15pm and pulled it at 9:15pm. It was 5.25lbs Cut fresh today from local farm beef. Cooked it at 245 Using Kb and hickory chunks. The final internal temp was at 194 then I foil wrapped it and let it rest till 10:00pm. I used the PitmasterIQ 110 and the Maverick 732 (Worked like a charm, Thanks for the recommendations).
I must say it was super moist and tender

[1buckie]

YIPES !!!

Another great cook !!!

That looks marvelous !!!!!

[bob hope]

Thanks Buckie this was by far the best brisket I've made to date, juicy and tender!!

[Duke]

That's the best looking brisket I have seen in a while! Did you happen to take any grill shots?

[bob hope]

Sorry duke I did not . I never even flipped it or looked at it while it was cooking I just let it do its thing. My local butcher shop gets a half beef every Monday from a local farm that they cut down. I found out that they have been grinding the brisket... OMG Right!! So I now have a standing order that the full brisket is saved for me every other week. With that said I will be doing A brisket every two weeks from now on.. So more pics will come . I promise

[Duke]

So I now have a standing order that the full brisket is saved for me every other week. With that said I will be doing A brisket every two weeks from now on.. So more pics will come . I promise

That's a cool agreement to have.

[Craig]

Beautyous smoke rings! Looks very good!

Craig

[HankB]

I found out that they have been grinding the brisket... OMG Right!!

Not a huge surprise. The history of 'Q is that it was used for tough cuts of meat that were otherwise difficult to prepare. It's a method to make the meat tender enough to enjoy. (One day I'll have another run at beef cheeks. Think of the part of the cow that's always working - aside from the heart probably the most highly developed and exercised muscle on the animal!)

[1buckie]

Hank, check out this post @ Smoke Ring about "Beef Cheeks" ....

http://www.thesmokering.com/forum/viewtopic.php?t=58101&highlight=cheeks+beef

And if you really want to  see the most amazing BBQ I've ever seen ( & I mean by a country mile!! )

Go to her blog here:

http://www.barbecueaddict.com

She cooks no pork products & turns out astounding dishes, absolutely astounding......

[Duke]

Astounding is right!

[1buckie]

If you checked out the most recent write ups, fine....

Back at the start of the the history, she did stuff on a Weber kettle...
not even the slightest less amazing.....

Archives run down the right side of the main page.

This is a person who dry-aged a Waygu brisket.....

[Duke]

If you checked out the most recent write ups, fine....

Back at the start of the the history, she did stuff on a Weber kettle...
not even the slightest less amazing.....

Archives run down the right side of the main page.

This is a person who dry-aged a Wagu brisket.....

I saw that!   I am going to give those balsamic cherry ribs a go.

[bob hope]

  ah man Ive got some real reading to do!!
Thanks buckie!!

[1buckie]

Yeah, she will periodically post those cooks on "Smoke Ring" & people sit there with their jaws hangin' open wondering what hit !!!

[bob hope]

yep Thats what I'm doing NOW, I'm Not Worthy