Going Flat Out

Discussion in 'Beef' started by chilerelleno, Sep 22, 2017.

  1. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Going Flat out, as in taking the Flat to the smoker in the AM :biggrin:
    Along with a couple of fat YardBirds on the grill and some killer Bacon/Garlic Brussell Sprouts in cast iron.

    I've a nice 8.76# Choice brisket flat all rubbed with Coarse Sea Salt, freshly cracked Peppercorns and granulated Garlic/Onion.
    All wrapped up in the fridge and just waiting for long hours of Hickory smoke.


    I also took the time to fry up a bunch of homemade tortilla chips just for breakfast.
    "Tortilla chips for breakfast?" you ask, yep, I was reminded of breakfast dish that I'm fond of, Migas.
    Migas are tortilla chips cooked in scrambled eggs with either pico de gallo or salsa and lots of cheese.

    So get in, hang on and enjoy the ride... Beers are in the cooler.
     
  2. griz400

    griz400 Master of the Pit

    Sounds like a plan .... probably will take more than a few beers ... 
     
  3. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Got up at 0400am, pulled the Brisket Flat out to warm up a bit, fired up the smoker and got it to temp 275°-300° and loaded it with some nice chunks of Hickory.

    Then it was time for breakfast.
    An early start demands a good breakfast.

    Migas

    Fresh homemade tortilla chips cooked in scrambled eggs
    Garnished with fresh salsa and shredded Chihuahua cheese
    Sided with Southwestern Loaded Homefries

     
  4. griz400

    griz400 Master of the Pit

    So, how do I get there for breakfast ??
     
  5. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Leave now and be here for dinner.
    7 h 14 min (517.3 mi) via I-75 N and I-10 W
     
  6. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Three and half hours in

     
  7. chopsaw

    chopsaw Smoking Fanatic SMF Premier Member

    Always looks so good . I was in Fort Morgan last July , lookin for a place to get a good breakfast ! 
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looking Good So Far, Chile!!![​IMG]

    Be Back---

    [​IMG]

    Bear
     
  9. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Thanks for the replies guys.
    I'm six hours into it and am stalled at 162° with my temp averaging at 275°-280°.
    About to go down and kick it up to 290°+

    My chickens are spatchcocked and dry brined with Sea Salt and Montreal Chicken seasoning, they've been air drying in the fridge all morning.
    Gonna put them on the grill later and do'em up righteously.

    [​IMG]
     
    Last edited: Sep 23, 2017
  10. What's your address again !!!   Looking Great from where I am sitting

    Gary
     
  11. griz400

    griz400 Master of the Pit

    After seeing your breakfast, we went to a Colombian restaurant in Brandon and I had me some huevos rancheros ......... 
     
  12. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Down here in Mobile, Al Gary, c'mon down.
    I'm familiar with your stomping grounds, I've friends/family in and around Tyler.

    You should host a big BBQ Get Together/Cook in April 2024 for the next Total Solar Eclipse.
     
    Last edited: Sep 23, 2017
  13. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Sounds good.
     
  14. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    This is how I like to cook my bacon.
    I weave a double thick mat of bacon, a full pound of uncooked cured swine.
    Cooked in a about 1/8"-1/4" of bacon grease, it is almost deep fried.
    It gives me a a wonderful combination of crispy and chewy, but without any rubberiness.
    Then I can cut into whatever size sections I want, today it'll be big chunks to go in the Brussell Sprouts.


     
    Last edited: Sep 23, 2017
    griz400 likes this.
  15. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    :grilling_smilie:
    Eight and half hours in...
    Smoker has been maintaining 300° since I cranked it up and I've finally broke through the stall.
    IT is now 173° and climbing steadily.
     
    Last edited: Sep 23, 2017
  16. griz400

    griz400 Master of the Pit

  17. tropics

    tropics Smoking Guru SMF Premier Member

    I could use that Bacon for a pillow 

    Richie
     
  18. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    You two can probably imagine how hard it is not to nibble that bacon down to nothing. :drool
     
  19. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Cast Iron Brussell Sprouts with Bacon, Onion and Garlic

    Precooked the bacon
    Sauteed the onions and garlic, combined with bacon
    Single layer of sprouts in pan, lots of bacon grease
    Spread bacon/onions around, cook on high heat till sprouts are caramelized
    Salt to taste


    Grilled Chicken

    Dry Brine with Sea Salt and Montreal Chicken seasoning
    Cooked over medium heat on grill


    Hickory Smoked Brisket Flat

    SPOG Rub
    11 Hours at 275°-300°, no crutch, no mop/spritz
    Pulled at 195° IT and rested for an hour
    Came out very tender and flavorful, but not quite as juicy as usual



    Money Shot

     
    Last edited: Sep 23, 2017
    griz400, mike5051 and smokinal like this.
  20. griz400

    griz400 Master of the Pit

    Anoyher homerun ... knocked it out the ballpark ..[​IMG][​IMG]
     

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