The Official Brisket Thread

[FN Phat]

Looks great, sjs

[CJF]

My first meal back after 3 weeks out of the country and I'm having some friends over tonight. Smoked a 14.5 pounder for 12 hours and now the bad boy is wrapped and resting in the oven at 175. Two racks of St. Louis are on the smoker now. The Crack and Cheese is made and just needs to be finished off on the smoker. ABT's ready to be put on the smoker. Corn on the cob, spinach, walnut, strawberry salad with homemade strawberry vinegarette, watermelon and homemade cornbread round out the menu. I can't wait.

[Jeff Lebowski]

Holy crap, CJF. Way to come back in style.

[wuapinmon]

My first meal back after 3 weeks out of the country and I'm having some friends over tonight. Smoked a 14.5 pounder for 12 hours and now the bad boy is wrapped and resting in the oven at 175. Two racks of St. Louis are on the smoker now. The Crack and Cheese is made and just needs to be finished off on the smoker. ABT's ready to be put on the smoker. Corn on the cob, spinach, walnut, strawberry salad with homemade strawberry vinegarette, watermelon and homemade cornbread round out the menu. I can't wait.

America!

[FN Phat]

America!

"Fuck yeah!"

[CJF]

Over cooked the ribs, but everything else turned out solid. I've got plenty of brisket left over for my favorite. Brisket enchiladas on Monday.

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[mtnbiker]

That is awesome. Nice work.

[FN Phat]

Dang that is an impressive spread!

[CJF]

Just shredded the left overs for tomorrow. I think brisket tastes much better day two and three. This one is incredible. This will make a load of really good enchiladas.
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[ERCougar]

Dang, that looks good.
I finally decided to pull the trigger on an Akorn, which I should have by the end of the week. I'm excited to get into this stuff.

[Sizzle]

My 2nd attempt at a brisket from over the weekend. I tried following a recipe from Traeger, with a modified rub. It called for 4 hours on smoke to get it to 160-170 and then foil. I panicked because my smoker got too hot too fast and the meat was cooking way too quickly and the outside was still a little bit "mushy", so I ended up pulling it from the foil and let it smoke some more.

ImageUploadedByTapatalk1374520092.434251.jpg

In all, it turned out much better than my first attempt. The meat was super tender, but it was a little on the dry side. But when I put some of my BBQ sauce on it, it was absolutely divine.

We did some corn, spinach, Homemade Mac and Cheese (which I screwed up and it still tasted good) and some homemade biscuits for the sides, but honestly the brisket was good enough it stole the show. Everyone seemed to enjoy it.

[Jeff Lebowski]

Way to go, Sizzle. Wonderful to have you back.

[FN Phat]

My 2nd attempt at a brisket from over the weekend. I tried following a recipe from Traeger, with a modified rub. It called for 4 hours on smoke to get it to 160-170 and then foil. I panicked because my smoker got too hot too fast and the meat was cooking way too quickly and the outside was still a little bit "mushy", so I ended up pulling it from the foil and let it smoke some more.

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In all, it turned out much better than my first attempt. The meat was super tender, but it was a little on the dry side. But when I put some of my BBQ sauce on it, it was absolutely divine.

We did some corn, spinach, Homemade Mac and Cheese (which I screwed up and it still tasted good) and some homemade biscuits for the sides, but honestly the brisket was good enough it stole the show. Everyone seemed to enjoy it.

[kccougar]

JL, do you use your standard rub (Paul Kirke) on brisket?

[FN Phat]

JL, do you use your standard rub (Paul Kirke) on brisket?

I know that you are not asking me but I use JL's rub but add a bit more pepper and some salt when I use it on brisket.