Brisket at the Duke cave

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dukeburger

Master of the Pit
Original poster
OTBS Member
Oct 4, 2009
1,919
704
Sylvan Lake, Alberta
Grabbed a nice 12lb packer yesterday morning and wasted no time by getting her into the WSM that night for an overnighter.

For the rub;

2 Tbs Tatonka Dust

2 Tbs Turbinado Sugar

1 Tbs CBP

Trimmed it up as I normally do (fat cap down to ~1/4", all fat on the other side) , except this time, I partially separated the point from the flat. This made it way easier to separate later.

Smoked at 240*F-250*F with hickory, fat cap down, unwrapped the entire smoke, tested for tenderness at 198*F and was very tender. The flat was a bit overcooked I think if I had checked for tenderness around 195*F, I could have avoided that. No big deal, still turned out excellent, noted for next time. Didn't peek once the entire smoke!

I like my burnt ends to be fall apart tender and melt in your mouth, so I like to cook until the flat is done, remove from smoker, separate, wrap the flat in butcher's paper and keep in the cooler while I cube up point and place back in the smoke for another hour.

Tossed burnt ends in Cattle Boyz Chipotle Maple Bacon BBQ Sauce and some of Jeff's Rub before placing back in the smoker on a perferated foil tray. These seem to turn out better and better each time!!

Served up with a salad and a dish of corn with Miss Duke's chopped candied jalapenos. For desert was Miss Duke's Homemade Peach Cobbler!















 
Duke cave,I like it! Burnt ends are my fave,any leftovers? Nice smoke,the desert looks great!!
 
Mouth watering.
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POINTS
Thanks Adam! Appreciate it.
Duke cave,I like it! Burnt ends are my fave,any leftovers? Nice smoke,the desert looks great!!
Thanks b-one!

Just the two of us, so tons of leftovers. Looking forward to seeing how much I can cram into my omlet tomorrow morning!!
 
I also like brisket hash,then todos two over easy or sunny side up eggs on it!
 
Yum!!  
drool.gif
  You've got my me droolin' too, Duke!  That all looks delicious...nicely done!  And it reminds me that I reheated the last vacuum bag of brisket out of the freezer the other night...gotta do a briskey smoke pretty soon to restock...

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Red
 
Last edited:
Duke that looks so good,my mouth is watering stomach growling.I'm hungry now.Points

Richie
 
 
Yum!!  
drool.gif
  You've got my me droolin' too, Duke!  That all looks delicious...nicely done!  And it reminds me that I reheated the last vacuum bag of brisket out of the freezer the other night...gotta do a briskey smoke pretty soon to restock...

points.gif


Red
Thanks Red! Much appreciated!!
 
Dauummn, that whole spread is Out Of Bounds!

Thanks! Everything was great!
 
That's awesome Duke!!

Everything looks delicious!

Love the bark on the brisket!!

POINTS!!

Al
Thanks Al! Love the bark you get from not wrapping!

Thanks for the points!
 
Any chance of getting that cobbler recipe?
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Recipe was from Allrecipes, I'll copy/paste it here and change what she changed.

Cream cheese was added as chunks and layered in with the peaches.

Ingredients

 
  • 8 fresh peaches - peeled, pitted and sliced into thin wedges (She used frozen & thawed slices)
  • 1/4 of a block cream cheese (whatever was left in the fridge)
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1 tsp lemon juice
  • 2 tsp cornstarch
  • 1 cup all-purpose flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 tsp baking powder
  • 1/2 teaspoon salt
  • 6 TBS butter, chilled and cut into small pieces
  • 1/4 cup boiling water
  • MIX TOGETHER: (For sprinkling mixure)
  • 3 TBS white sugar
  • 1 tsp ground cinnamon
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
  3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
  4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.
 
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