Brisket Time Again (Qview)

Discussion in 'Beef' started by dukeburger, Jul 4, 2015.

  1. dukeburger

    dukeburger Master of the Pit OTBS Member

    I didn't get around to live posting this as I was entertaining some guests, but better late than never.

    I started with a 13lb packer that I rubbed Thursday night with a 50/50 mix of turbinado sugar and Tatonka Dust and put on the WSM at midnight at 250F.

    I experimented a little bit this time for fun. I smoked this one fat cap down for the entire smoke (unwrapped) and mopped with  CheffJJ's Brisket Multi-Mop sauce on the meaty side every hour or so until IT was at 180F.

    Finished IT was 196F when the toothpick test passed. Separated the flat and wrapped in butcher's paper and let rest in te cooler for 2 hours while I made burnt ends and got some other fixin's ready.

    Served brisket with Rivet's Kansas City Style Brisket Finishing Sauce (Good Stuff!)

    I feel this was my best brisket yet.

    QView!

    Rubbed and waiting


    The morning after peek while breakfast goes on


    Ready for separation (I seem to have lost all the burnt ends pics [​IMG]


    Flat after resting, ready to be sliced


    Sliced pics




    Plated up with a fresh garden salad and some southwest style smoked stuffed mushrooms.


    Overall a really good smoke, will be doing this method again.

    Thanks for looking and Happy 4th to the folks in the south![​IMG]
     
    waterinholebrew and tropics like this.
  2. smokingrookie

    smokingrookie Smoke Blower SMF Premier Member

    Wow looks great!
     
  3. aggie94

    aggie94 Smoking Fanatic

    Nice photos, looks like it came out well.  I know my wife would passup the brisket and go straight for those smoked mushrooms.  Do they celebrate 4th of July in Canada?
     
    Last edited: Jul 4, 2015
  4. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thanks!
    Thanks!

    We celebrate Canada Day on July 1st [​IMG]
     
  5. aggie94

    aggie94 Smoking Fanatic

    O Canada!  Alberta sure is a beautiful place.
     
  6. dukeburger

    dukeburger Master of the Pit OTBS Member

    It's kind of like the Texas of Canada [​IMG]
     
  7. b-one

    b-one Smoking Guru OTBS Member

    Nice looking smoke! To bad there's no pic's of the burnt ends there my fave!
     
  8. dukeburger

    dukeburger Master of the Pit OTBS Member

    [​IMG]
     
  9. frisbeterian

    frisbeterian Newbie

    That looks amazing!
     
  10. aggie94

    aggie94 Smoking Fanatic

    [​IMG]
     
  11. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks awesome Duke ! Tasty lookin meal !
     
  12. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    DB That looks real good to me,I like the extra thin knife slice.Good Job.

    Richie

    [​IMG]
     
  13. Looks awesome. What size WSM (or UDS... hard to tell form that angle) is that? Because it looks as if it barely fit W/O the point and flat separated
     
  14. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thanks WHB!

    Thanks for the points too!
    Thanks tropics!

    And thanks for the points!!
    Thanks! It's an 18" WSM, and yes it just barely fits in there, I rest it on the grate handles and it kind of bends in there perfectly though. Haven't had to separate one to fit yet.

    [​IMG]  
     
    Last edited: Jul 6, 2015
  15. dukeburger

    dukeburger Master of the Pit OTBS Member

    Here you go @b-one!

    Made up some quick burnt end hash for dinner tonight with peas. First time trying this. Delicious stuff!!



     
  16. dukeburger

    dukeburger Master of the Pit OTBS Member

    Also, the guests we had for dinner that night got a nice brisket care package to take home and the next morning they made some eggs benedict with it.

    I told them them they were in charge of breakfast on my next brisket smoke!! [​IMG]


     
  17. b-one

    b-one Smoking Guru OTBS Member

    Tasty!
     
  18. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Nice work with the Tatonka Dust on your brisket, very nice looking cook!
     
  19. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thanks, Marty! [​IMG]
     

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