OTHER INTERESTS > Grillin' & Chillin'
Brisket Irma
DOUG:
--- Quote from: jd30005 on September 09, 2017, 01:42:13 PM ---
--- Quote from: clark123456 on September 09, 2017, 10:33:55 AM ---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
--- End quote ---
This was a test run for Harlan, right?
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I concur..... With a please
Raisinhead:
^^^third
tcdawg:
--- Quote from: jd30005 on September 09, 2017, 01:42:13 PM ---
--- Quote from: clark123456 on September 09, 2017, 10:33:55 AM ---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
--- End quote ---
This was a test run for Harlan, right?
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Big Dave:
--- Quote from: clark123456 on September 09, 2017, 11:06:34 AM ---
--- 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
--- End quote ---
I think the Texas Roadhouse is a excellent place to dine.
I may need to go to Harlan just for the food.
clark123456:
--- Quote from: Big Dave on September 09, 2017, 04:06:33 PM ---
--- Quote from: clark123456 on September 09, 2017, 11:06:34 AM ---
--- 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
--- End quote ---
I think the Texas Roadhouse is a excellent place to dine.
I may need to go to Harlan just for the food.
--- End quote ---
Ya, I bought into the 500 club last year at TR: $500 for $500 worth of gift cards (10 @ $50 each), one $15 gift certificate per month, 10% off all food purchase for parties of 4 or less, and a card that lets you jump to the front of the line if they're busy (an eff u to those waiting). I think they actually reserve some tables specifically for the club.
I don't eat steak there, though, just the mushroom jack chicken sandwich...I love it.
I'll renew around Christmas...it's worth it.
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