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Jim
04-12-2013, 09:18 AM
My sweet Texas bride (perhaps in a former life?)wanted brisket, who am I to argue?


http://badgerandblade.com/gallery/displayimage.php?imageid=41819 (http://badgerandblade.com/gallery/showimage.php?i=41819)


http://badgerandblade.com/gallery/displayimage.php?imageid=41820 (http://badgerandblade.com/gallery/showimage.php?i=41820)


http://badgerandblade.com/gallery/displayimage.php?imageid=41821 (http://badgerandblade.com/gallery/showimage.php?i=41821)


http://badgerandblade.com/gallery/displayimage.php?imageid=41822 (http://badgerandblade.com/gallery/showimage.php?i=41822)


http://badgerandblade.com/gallery/displayimage.php?imageid=41823 (http://badgerandblade.com/gallery/showimage.php?i=41823)

knyfeknerd
04-12-2013, 09:24 AM
Somebody's been to The Restaurant Depot!
What time should we be over for dinner?

franzb69
04-12-2013, 09:36 AM
rawrrrrr

Mike9
04-12-2013, 09:50 AM
Wow - that's a lean brisket - looks delicious Jim.

Mucho Bocho
04-12-2013, 10:44 AM
Jim, Looks DYNOMITE! What went into your rub? Did you do any internentions to the meat? Brining, pumping, tumbling. I've been messing with Sodium Erythrobate lately when curing the briskets for pastrami. It really helps the salt penetrate to the core.

http://i1051.photobucket.com/albums/s426/dennismpintoii/brisket.jpg (http://s1051.photobucket.com/user/dennismpintoii/media/brisket.jpg.html)

DoktaP
04-12-2013, 10:50 AM
I wish my mothers brisket turned out like that. Can you post your recipe or send a PM?

Jmadams13
04-12-2013, 10:54 AM
I've never done a brisket before. Maybe when I order my 1/2 cow this spring I'll make sure I get one and try it out. Also getting a BGE next month....ideas ideas....

Mucho Bocho
04-12-2013, 11:02 AM
Jmad, there are a few guys on this forum that are big egg heads. Deckhand, where you been?

Jim
04-12-2013, 11:30 AM
I wish my mothers brisket turned out like that. Can you post your recipe or send a PM?

It's top secret so don't tell anyone OK?


c kosher salt
c coarse pepper
2 T lemon zest
t cayenne
1T thyme
2T paprika
1T granulated garlic
2T granulated onion

Not super critical on the proportions, I rub at least one day in advance but two is better.

Cook and enjoy.

don
04-12-2013, 12:13 PM
Great looking brisket. The smoke ring is really nice.

You smoked it fat side down?

DoktaP
04-12-2013, 12:34 PM
Was it smoked? What temp and for how long? Did you use any flavoured wood chips or pellets? Our last brisket we did in a Creuset. Turned out fairly well, but not like yours with the smoke ring. I'm salivating looking at your pics.

mhlee
04-12-2013, 01:11 PM
Was it smoked? What temp and for how long? Did you use any flavoured wood chips or pellets? Our last brisket we did in a Creuset. Turned out fairly well, but not like yours with the smoke ring. I'm salivating looking at your pics.

I think you answered your own question. ;)

mhlee
04-12-2013, 01:14 PM
BTW, outstanding looking brisket, Jim. If I may say, it looks better than some of your previous briskets. The flat looks moist, without any typical dry areas around the edge and in between the muscle fibers. Very nicely done.

I'm picking up a Whole Foods (not organic, but no antibiotics and no hormones) bone-in pork butt this evening to cook tomorrow. I'll try to post pictures if I don't get too tired in the evening when I cook it.

Miles
04-12-2013, 02:09 PM
Very nice looking brisket. I like to see that fatty shiny juicy goodness on those slices. I know that's a really tasty piece of beef. Nicely done sir!

panda
04-12-2013, 04:02 PM
mmmmmmmmmmmmmmmm.

sw2geeks
04-13-2013, 08:32 AM
Yum! That looks mighty tasty!

Reede
04-13-2013, 05:38 PM
First blooding of the Boardsmith.
http://i1144.photobucket.com/albums/o496/ReedEdwards/DSC03713_zps2ef9e7f1.jpg (http://s1144.photobucket.com/user/ReedEdwards/media/DSC03713_zps2ef9e7f1.jpg.html)
http://i1144.photobucket.com/albums/o496/ReedEdwards/DSC03714_zps3485105b.jpg (http://s1144.photobucket.com/user/ReedEdwards/media/DSC03714_zps3485105b.jpg.html)
http://i1144.photobucket.com/albums/o496/ReedEdwards/DSC03715_zpsa34d3ad8.jpg (http://s1144.photobucket.com/user/ReedEdwards/media/DSC03715_zpsa34d3ad8.jpg.html)
7 hours with a mix of Earth Fare lump charcoal and pecan.

Jmadams13
04-13-2013, 06:23 PM
That...

Seriously, my mouth is watering uncontrolably right now

Dave Martell
04-15-2013, 01:31 AM
I hate these posts Jim....actually I'm just hungry and jealous :D

Mrmnms
04-15-2013, 02:29 AM
I could have sworn I saw that "brisket" at Katz's Deli Jim. 2 thumbs up.

Bill13
04-15-2013, 03:50 PM
I have yet to get a brisket that looks so good! I've gottem my chicken, jerky, pork butt, and ribs down pat. But brisket is giving me fits. Well done!!

Dave Martell
04-15-2013, 06:02 PM
I've had Jim's brisket and I can attest to it being blue ribbon quality....that's Texas competition blue ribbon quality. :)