Lazy Saturday Brisket

Discussion in 'Beef' started by masterofmymeat, Aug 20, 2011.

  1. Morning Everyone,

    Got nothin' to do all day but mow the lawn so I thought I'd smoke up

    a brisky and some Corn and maybe a tater or two. I'll post some pics

    of the veggies later but here's the victim after all night in the fridge with

    Jeff's rub modified:

    [​IMG]

    It's just a 3 LB'er so no big deal. I'm looking to get it so tender and juicy the cows around

    here will hide for days. I'm going to inject this puppy with some melted Parkay with SPOG

    added and see where it gets me. I'll post more later.

    Thanks...James
     
  2. Anxious to see how it works out!!  I have a 4 pounder in the freezer but have never tried brisket yet.
     
  3. Would you believe it...hit a stall at 151* now for 1 hour 20 minutes and still not moving.

    AAAUUUGGGHHH!!!
     
  4. smokinal

    smokinal Staff Member Moderator OTBS Member SMF Premier Member

    Yep those brisky's have a mind of their own.
     
  5. The stall finally broke a bit ago. So I let it get to 165* and took it off and buried it this and

    then foiled it and put it back on:

    [​IMG]

    [​IMG]

    Whilst waiting for an IT of ..oh say..198*, Laurie was getting hungry so I fixed her a salad to tide her over till the Brisky was done.  I decided to change the menu up and made these ABT's with MeatEater's suggestion:

    [​IMG]

    [​IMG]

    Yes, they were some good sized Jalapeno's.

    Then went in for the kill with these:

    [​IMG]

    [​IMG]

    The filling on these were cream cheese, finely chopped Jalapenos,red bell pepper, cilantro, diced tomato, chive ( sorry Meateater, had to add a few of my own ingredients), topped with sharp American and a dash of Italian seasoning ( on the insistence of my wife who loves Italian seasoning).

    Here's what's going on the smoker as soon as the Brisky gets to 198*:

    [​IMG]

    I'll post as soon as everything is done should be around 5:00 or so, Thanks for looking...James
     
  6. Looking great!!  Making me hungry!
     
  7. Thanks BBF, The smell in here is killer. I seriously can't wait ti dive in.
     
  8. OK, done and in my belly!

    The ABT

    [​IMG]

    The Brisket. Turned out...OK. Great Flavor...not as juicy as I would have liked..not a fail..but not a trophy winner either.

    Truthfully, I think I cut this wrong, so I turned it and cut again, better, still not as juicy as I want. Meh, tomorrows another day:

    [​IMG]

    [​IMG]

    [​IMG]

    I'm full now and gonna go have a bourbon and watch some tube. Tomorrow...work at 5:00 A.M. gonna do a Fattie when

    I get home
     
  9. Beautiful job!! 
     
  10. meateater

    meateater SMF Premier Member

    That brisky looks great to me I like the apple nectar idea, gonna have to try that next time. [​IMG][​IMG]  Those portabellos are a great idea, I like the mixture you used, gonna have to try that myself.[​IMG]
     
  11. Thanks Meateater.

    The Portabello's came out great. Next time I would add red pepper flakes or something to give them a kick...just sayin'...James
     
     
  12. smokinal

    smokinal Staff Member Moderator OTBS Member SMF Premier Member

    Awesome looking meal James!

                       [​IMG]
     
  13. Great spread James,

    Looks like a winner to me [​IMG]
     
  14. Nice looking plate from here
     
  15. roller

    roller SMF Premier Member

    It looks just great and if that sucker is right you can cut it upside down and it want matter !!!!!!!!!!!
     
  16. realtorterry

    realtorterry OTBS Member SMF Premier Member

    Looks like a GREAT Saturday to me. Brisky looks awesome to.
     

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