OTHER INTERESTS > Grillin' & Chillin'
Brisket Irma
clark123456:
Yesterday I decided to do a brisket to avoid having to venture out for grub this weekend.
Cross post:
I did the salt, pepper, and brown sugar mix. Guessing at quantities: 1/4 cup of kosher salt, 1/8 cup of fresh ground pepper, and 1/3 cup of brown sugar for each half. I tried a new thing with the brown sugar where I ran the clumps across a sifting screen to make it a fine powder...it worked awesomely!
I had a whole packer choice that I cut in half just enough to leave some point on the main flat and then the other half was a big point and flat. I'm going to try to make burnt ends with the big point/flat.
I'm doing a water bath under the meat layers with the big point/flat on the top shelf.
I picked up a Tappecue Wi-Fi 4 probe temp thing. Probe 1 is chamber temp on the top shelf, probe 3 is meat temp on the top shelf, probe 2 is chamber temp on the lower shelf, and probe 4 is meat temp on the lower shelf. The chamber is still stabilizing though. The grill thermometer thinks it's currently at 177, so it'll be interesting to see what happens. I should have put some analog thermometers in there...oh well, for now.
Sent from my SM-G930V using Tapatalk
Sent from my SM-G930V using Tapatalk
clark123456:
This morning I woke up to the point/flat being at 184*, so I went down stairs and made a glaze: some white wine vinegar, coke, sugar, pepper, sweet and heat bbq sauce, and burn your ass bbq sauce. I mixed it together and then pulled that piece from the smoker.
I separated the point, then I cut the flat in half so I could return some of it to the smoker to finish.
The rest I cut into cubes after trimming most of the fat. I had four aluminum pans I used, two for flat and two for point.
Then I mixed the meat with the sauce on those pans and returned it all to the smoker. I increased the temp to 250ish and let it cook for a bit over an hour.
Holy crap Batman, that shit is good! The difference in point and flat is noticeable, with the point being better, but I would do flat again that way...freaking incredible. The sauce was perfect for me...a bit of tang with awesome touch of heat, and sweet of course.
Finished product:
It was a bit more liquid than I would do in the future, so next time I'll reduce the sauce ahead of time.
Sent from my SM-G930V using Tapatalk
clark123456:
Oh yeah, forgot I drizzled honey over the ends before I put them back in the smoker.
Sent from my SM-G930V using Tapatalk
Big Dave:
Since you're calling it a Irma brisket, you should call the glaze "hurricane sauce".
It looks delicious.
clark123456:
--- Quote from: Big Dave on September 09, 2017, 11:04:06 AM ---Since you're calling it a Irma brisket, you should call the glaze "hurricane sauce".
It looks delicious.
--- End quote ---
I like it!
Last night Kell and I went to Texas Roadhouse for dinner. Drink special? A hurricane!
Sent from my SM-G930V using Tapatalk
Navigation
[0] Message Index
[#] Next page
Go to full version