- Jan 28, 2019
- 789
- 802
Decided I would do a brisket this weekend. I didn't get many pictures of the prep or original smoke as I did it all early in the A.M and was a little groggy. The results however were really good. I rubbed the brisket down with Jeff's Texas Style Rub Friday night before laying down for bed and put it in the fridge. Got the Traeger up to 275 about 8 AM the next morning and got it on. I mopped it 3-4 times with a mix of beef broth and apple juice. It probed tender at 206 at 3:30 PM so I took it off and wrapped it in foil and towels then into a cooler for about 3 hours. Took it out and separated the point from the flat. I cubed the entire point for burnt ends and then sliced most of the flat. I took the fattier end of the flat and chopped it for sandwiches.
Big thanks to @ChiliRelleno as I followed one of his old burnt end recipes. Butter, Honey and BBQ sauce. I used Head Country BBQ sauce. I also added more rub in the process. Here are the pictures of that. These were the star of the show no doubt!
I then took this beautiful flat...
And made some slices and chopped....
Sides of Choice tonight were Hash Brown Casserole and Tex Mex Spanish Rice. If you have never had authentic Tex Mex Rice then you must try this rice recipe. It is straight from my grandmothers kitchen! Brown 1 cup of rice in oil. I usually do about half an onion with the rice but didn't have one today. Mix in one 8 oz can of tomato sauce. Dissolve 2 table spoons of Knorr Caldo de Pollo chicken Bouillon with 2 cups of water in the microwave and add. Add Garlic Powder and ground Cumin to taste. Bring to a strong boil and then cover and simmer on low for 20 minutes. Results below!
Hash brown casserole is a mixture of sour cream, cheddar cheese, bacon bits, ranch dip seasoning, and frozen shredded hashbrowns. My wife does this and I am unsure of here exact measurements.
It was a great meal and one of the better briskets I have ever done. The burnt ends were the real deal and the star of the show. I hope everyone is having a great new year and happy smoking!
Big thanks to @ChiliRelleno as I followed one of his old burnt end recipes. Butter, Honey and BBQ sauce. I used Head Country BBQ sauce. I also added more rub in the process. Here are the pictures of that. These were the star of the show no doubt!
I then took this beautiful flat...
And made some slices and chopped....
Sides of Choice tonight were Hash Brown Casserole and Tex Mex Spanish Rice. If you have never had authentic Tex Mex Rice then you must try this rice recipe. It is straight from my grandmothers kitchen! Brown 1 cup of rice in oil. I usually do about half an onion with the rice but didn't have one today. Mix in one 8 oz can of tomato sauce. Dissolve 2 table spoons of Knorr Caldo de Pollo chicken Bouillon with 2 cups of water in the microwave and add. Add Garlic Powder and ground Cumin to taste. Bring to a strong boil and then cover and simmer on low for 20 minutes. Results below!
Hash brown casserole is a mixture of sour cream, cheddar cheese, bacon bits, ranch dip seasoning, and frozen shredded hashbrowns. My wife does this and I am unsure of here exact measurements.
It was a great meal and one of the better briskets I have ever done. The burnt ends were the real deal and the star of the show. I hope everyone is having a great new year and happy smoking!
