Aug Throwdown Brisket Mozzarella BBQ cups, burnt ends sandwich, and Bovine Candy w/qview.

Discussion in 'SMF Throwdowns' started by bmudd14474, Sep 9, 2010.

  1. bmudd14474

    bmudd14474 Guest

    So this started just like a normal brisket. Coated with my rub. Smoked with Hickory and Pecan. Sprayed every hour with AJ. Foiled at 165. Pulled at 189 then rested in cooler wrapped in towels.

    These are out of order. Here it is at 4hrs





    Here it is at 2 hrs.


     
    Cut the point off cubed it and put it back in the smoker. Then sliced the flat. I took several pieces of the flat and coated with brownsugar and Cayenne mix(just like I would with Pig Candy) and put them back in the smoker.

    Then I took some puff pastry and cut circles out of it and put into a tart pan. Put chopped brisket from the flat in there a drop of BBQ sauce then a cube of fresh mozzarella. Baked for about 20 minutes. 





    Burnt Ends.



    Here it is finished up. The only other thing I did was put provolone on the burnt ends.



    On another note I will do the bovine candy again but I will use the point to get a little fat in there. The flat was good but it was boarder line jerky.

    On the puff pastry the only think I would do next time is to add sauteed onions to the cup before the cheese.

    I hope everyone enjoys. It was a blast doing this throwdown. Thanks to everyone that voted.
     
  2. meateater

    meateater Smoking Guru SMF Premier Member

     Awesome Brian! Great looking brisket and that bovine candy, that's some creative thinking there. [​IMG]
     
  3. chefrob

    chefrob Master of the Pit OTBS Member

    az
    nice job brian................and look at you gettin' all foo foo and stuff with the lil' tarts!
     
  4. bmudd14474

    bmudd14474 Guest

    Just tryin to step up the game to be like you Rob.  Thanks for the kind words
     
  5. chefrob

    chefrob Master of the Pit OTBS Member

    az
    ifin' you were too be like me ya would have some how gotten a chili in dat sucker!

    and who are you kiddin'......... you all can run bbq circles around me, i'm still learning this stuff!
     
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks for posting this so soon. I was watching for it.

    <<<Then sliced the flat. I took several pieces of the flat and coated with brownsugar and Cayenne mix(just like I would with Pig Candy) and put them back in the smoker. >>>

    Question: Pig Candy back in smoker at about what temp & for how long?

    Thanks Brian,

    Bear
     
  7. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    It sure sounds good and it definitely LOOKS GOOD... Nice Job Brian...[​IMG]
     
  8. scarbelly

    scarbelly Smoking Guru OTBS Member

    Brian that is awesome to look at  What a creative idea with the puff pastry. Congrats man
     
  9. bmudd14474

    bmudd14474 Guest

    Smoker was at 225 and I kept it in there a little over 2 hours.
     
     
  10. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    looks like a very tasty lunch

    how do you make the bovine candy   looks real good!
     
  11. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Thanks for the "How To" Brian!

    Todd
     

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