Separated brisket.

Discussion in 'Beef' started by Rings Я Us, Aug 19, 2017.

  1. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    Got it done with little trouble. Trimmed everything hard off and stuck the point in the freezer.
     
    halfsmoked likes this.
  2. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    Got a 9x13 pan that the flat can sit in to absorb some rub flavor . Look at the fat.. about 2 lbs off 13.75 lb brisket.

    Stove and cast iron pan were a bit dirty from dinner yesterday and breakfast today.. lol . The scraps of fat I'm not going to use for the flat tomorrow. I decided to do the flat on top rack of the ECB.
     
    Last edited: Aug 19, 2017
  3. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Looking good!  I'll be watching.

    [​IMG]

    Mike
     
  4. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    Guess all that soft fat I'm gonna leave on.. it's not that thick. 👍 spog
     
  5. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    I went to the store and bought some nice rolls and some horseradish sauce for my brisket sandwiches tomorrow. I get home and look at the horseradish sauce bottle, it says best before June whatever 2017. WTH? Lol
     
    Last edited: Aug 19, 2017
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looking forward to seeing those brisket sammies!

    Al
     
  7. ab canuck

    ab canuck Master of the Pit SMF Premier Member

    [​IMG]   I'm in for this one. Brisket has become a big favorite for us.
     
  8. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    Got the salt on for an hour then some SPOG with smoked paprika and a spoonful of sugar helps the medicine go down. Helps the medicine go down..🎵🎵


    Apple and cherry today.
     
    Last edited: Aug 20, 2017
  9. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    One hour into flat smoke.
    was gonna try and get some smoke ring on it this time.. not sure if it will work with the cherry and a Apple chunks. I'm using more of those than I would hickory. I really want to put the smoke to it.

    Sauce I got. I'm taking it back because it's old . Will get another fresh one of one brand or another.
    Replaced that with this.
     
    Last edited: Aug 20, 2017
  10. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    2 hours..🤓
    Going fast.
     
  11. Rings Я Us

    Rings Я Us Master of the Pit Group Lead


    Hour 3 . Starting my beef stock reduction. Gonna try for a thick reduction for brisket.
    2 cups I had in freezer but took out a few hours ago to thaw.
     
    Last edited: Aug 20, 2017
  12. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Looking good!  [​IMG]

    Mike
     
  13. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    Beef stock from roasted bones and simmered with veggies and herbs for 24 hours is the best thing to have on hand. Should reduce and be really concentrated.

    Nice at 150 IT.
     
    Last edited: Aug 20, 2017
  14. Rings Я Us

    Rings Я Us Master of the Pit Group Lead


    Yummy
     
  15. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    Hour 5 project flat
     
  16. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    Beef stock was 3/4 full in this container before I reduced it. Now it tastes like steak juice. 😉
     
    Last edited: Aug 20, 2017
  17. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    6 hours
    :popcorn
     
    Last edited: Aug 20, 2017
  18. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    RRU, Looking good !
     
  19. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    10 hours
     
  20. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Did it stall yet?  Mine usually stall between 160 and 170 for a couple of hours.  You could be in for a long evening!

    Mike
     

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