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Burgers And Brisket

Started by MrHoss, June 04, 2015, 11:46:26 AM

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MrHoss

June 04, 2015, 11:46:26 AM
I am going up to see MacEggs on Saturday and decided yesterday that some brisket burnt ends would be a nice thing to take. Picked up a 6.25 pound Angus point and this morning separated the small flat section for the point, injected with some beef broth and then dusted with a salt, pepper and granulated garlic.

I was cleaning the legs and triangles of my Aristocrat and Dolly...my new Yellow 18 while cooking:



The brisket is on the mini WSM and I did burgers on the Green 18 OTG. I added crumbled blue cheese to the burgers:



I am using bourbon barrel chunks on top of Coshell and a bit of RO lump. Internal on the small piece here is 192f and the bigger one 184f:



I'll add some more shots later........
"Why do you have so many bbq's?"....."I just like lookin' at em' sometimes....and I have enough purses and shoes"

addicted-to-smoke

#1
June 04, 2015, 11:50:04 AM
Love it. Take all the brisket examples I can. Thanks!
It's the iconic symbol for the backyard. It's family/friends, food and fun. What more do you need to feel everything [is] going to be all right. As long as we can still have a BBQ in our backyard, the world seems a bit of a better place. At least for that moment. -reillyranch

1buckie

#2
June 04, 2015, 12:11:47 PM
Like have you have slightly separate areas for the Lookers & the Cookers !!!


All that looks real good from way over here, man....... 8)
"If you want it fancy there is BBQ spray paint at home depot for that. "
    Covered, damper-controlled cooking.....IF YOU PLEASE !!!
           "But the ever versatile kettle reigned supreme"    

MrHoss

#3
June 04, 2015, 12:43:49 PM Last Edit: June 04, 2015, 01:00:21 PM by MrHoss
Eye candy:



Brisket point cooked naked, internal temp 206f and probing like butter:



I have this wrapped in parchment paper and a few towels. After a couple hours I'll toss it in the fridge. Saturday it will be put on ice for a 3 hour drive up to Mac's where I'll smoke it again for a couple/three hours. Hungry yet Mac?

I've got the flat that I'm gonna slice up when my wife gets home....
"Why do you have so many bbq's?"....."I just like lookin' at em' sometimes....and I have enough purses and shoes"

addicted-to-smoke

#4
June 04, 2015, 01:08:21 PM
Such fun colors and shapes.

It's the iconic symbol for the backyard. It's family/friends, food and fun. What more do you need to feel everything [is] going to be all right. As long as we can still have a BBQ in our backyard, the world seems a bit of a better place. At least for that moment. -reillyranch

MrHoss

#5
June 04, 2015, 01:26:44 PM
Nooooooooooo
"Why do you have so many bbq's?"....."I just like lookin' at em' sometimes....and I have enough purses and shoes"

1buckie

#6
June 04, 2015, 01:38:49 PM
Help Mr. Wizard.....I'm melllllltttiiinnnggggg....... :o :o :o
"If you want it fancy there is BBQ spray paint at home depot for that. "
    Covered, damper-controlled cooking.....IF YOU PLEASE !!!
           "But the ever versatile kettle reigned supreme"    

Josh G

#7
June 04, 2015, 02:47:53 PM
Love that yellow!

WNC

#8
June 04, 2015, 05:40:28 PM
That's a great collection, the 26 red...wow!
Burgers and brisket look great too, can't wait to see that brisket sliced!

MrHoss

#9
June 04, 2015, 06:59:20 PM
@WNC - here ya go. I was done early and my wife did not come home till 6ish. Even though I had this toweled it cooled down too much. Still very good but I really should have sliced it up sooner:



Thanks to AFH for spotting me some bourbon cask chunks.
"Why do you have so many bbq's?"....."I just like lookin' at em' sometimes....and I have enough purses and shoes"

1buckie

#10
June 04, 2015, 08:45:27 PM
That looks pretty sharp....cutting always seems to start it drying out on the ones I've done, but that still looks nice.....maybe a little cooled off, but not dry, right?
"If you want it fancy there is BBQ spray paint at home depot for that. "
    Covered, damper-controlled cooking.....IF YOU PLEASE !!!
           "But the ever versatile kettle reigned supreme"    

MrHoss

#11
June 05, 2015, 05:00:03 AM
Quote from: 1buckie on June 04, 2015, 08:45:27 PM
That looks pretty sharp....cutting always seems to start it drying out on the ones I've done, but that still looks nice.....maybe a little cooled off, but not dry, right?

Nah she wasn't dry but since the meat was basically room temp it had tightened up some. Trying to hold a half pound chunk of flat for 3 hours was pretty stupid.....next time I'll eat it after a 30 minute rest. BBQ be done when it's done.......and should be eaten when prime and ready!
"Why do you have so many bbq's?"....."I just like lookin' at em' sometimes....and I have enough purses and shoes"

MacEggs

#12
June 05, 2015, 06:04:06 AM
Quote from: MrHoss on June 04, 2015, 12:43:49 PMHungry yet Mac?

Seriously??!! ... That is pure torture making me wait.  It looks amazing!

BTW, that first pic is truly epic.  8)
Q: How do you know something is bull$h!t?
A: When you are not allowed to question it.

Idahawk

#13
June 05, 2015, 08:04:47 AM
Looks like you boys are going to have a great time ! 


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Wanted plum/burgundy 18.5
WTB Color Copies of old Weber Catalogs

crowderjd

#14
June 05, 2015, 09:49:02 AM
Looks great!  By the way, the more I see yellow kettles, the more I want one.  Great collection.
Chasing the impossibles: Westerner, Custom, Meat Cut!
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