garlic peppercorn BRISKET W/QVIEW

Discussion in 'Beef' started by erain, Sep 7, 2008.

  1. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    hello all, in the wee hours, aprox 3 am i started on a nice brisket flat i got from sams.


    no prep other than score fat


    to the grill with brisket i go


    and burn it in hell like the bad piece a meat it is


    i show it no mercy


    i used some McCormicks grill mates peppercorn and garlic marinade mix, 3 packets followed the instructions on packet and applied about a third of the marinade onto the seared brisky.


    into 235 deg smoker it go with cherry and hickory wood combo, here it is at 135 internal temp. added another third of the marinade to it


    will add more as it progresses. thks for ckin my qview!!!!
     
  2. cowgirl

    cowgirl Smoking Guru OTBS Member

    Mmmmm....erain, that's one good looking hunka meat!!
     
  3. supervman

    supervman Smoking Fanatic

    E you are one smoking fool.
    Your wife must LOVE it! :)

    Your neighbors probably don't even need to water their lawn cause they just walk around outside drooling all the time!
     
  4. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    yikes V!!! i will keep that in mind and stay off there grass!!!
     
  5. supervman

    supervman Smoking Fanatic

    LMAO but prolly true!
     
  6. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks great looking forward to more Qview
     
  7. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    here it is just over 170 going to foil, gonna add the last third of the marinade and close her up and take to 205 for pulling.
     
  8. desertlites

    desertlites Master of the Pit OTBS Member

    looks real good thus far erain-I like the garlic-peppercorn combo
     
  9. uncle-honky

    uncle-honky Smoke Blower SMF Premier Member

    Way to go with the garlic and peppercorns. Your qview made me hunger for the brisket. Thats a big 10/4 erain,looks great !
     
  10. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Right on Eraine, That is one sweet brisket. Never seared one. Just may have to do that. Great job.
     
  11. krusher

    krusher Smoking Fanatic OTBS Member

    awsome job e, you seared that thing big time did'nt ya, I have'nt done one yet., Is the searing that important ?

    not slammin ya ,, just wondering if that is the best way to do it, I am doing my first this weekend, or the first part of next week.
     
  12. meat-man

    meat-man Smoking Fanatic SMF Premier Member

    Looking good!
     
  13. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    thks all for the compliments. just sharing some ideas that hope some of ya can use and will like. i think that the pepercorn/garlic expierment turned out a success. the brisky was pulled from smoker at about 205 and was wrapped in a buncha towels for a while before pulling. i took the drippings and adding some red wine vinegar and a tad of balsamic made a sort of finishing sauce and added to the shredded meat.

    some finaly pics


    pretty tender


    the yield


    and what its all about.... the sammy!!! good eats!!! if you wanna taste beef you need to do a brisky!!! served with some stuffed portebella shroom, see sides if interested.


    thks for ckin my qview!!!
     
  14. earache_my_eye

    earache_my_eye Smoking Fanatic OTBS Member

    OK, OK, already!!.....You convinced me!!....next brisket, I'm gonna sear it!

    Love the garlic/peppercorn idea.....sounds very tasty to me...[​IMG]

    Points for a great day's smoke!

    L8r,
    Eric
     
  15. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    I am going to call you the mad arson from now on, you really scorched the hell out that poor thing, bet it was plenty barky, if that is a
    word.

    Been waiting all day for the finish, all I can say is SWEET.
    Funny thing is I looked at portabella shrooms yesterday and declined due to the cost. 5 bucks for two.


    As usual, great job and presentation.

    Points to you !!!!!!
     
  16. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    That looks awesome Erain [​IMG]
     
  17. desertlites

    desertlites Master of the Pit OTBS Member

    Real nice erain-as the norm-dang that looks good.
     
  18. div

    div Smoking Fanatic

    looks freakin great,,, lil less smoke in this one ? would love to slam some of that into a sub roll with some cheese and go to town....

    Great job.
     
  19. norrell6

    norrell6 Meat Mopper SMF Premier Member

    That sure looked good erain. Have heard of some people searing their brisket but never paid much attention. If YOU sear, then I think I might give it a try. Thanks for the Qview!
     
  20. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    Points! [​IMG]
     

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