OTHER INTERESTS > Grillin' & Chillin'
Brisket Irma
jd30005:
Looks awesome!
Raisinhead:
Nice Clark!! Looks awesome
Uncle Randy:
Looks great. Nice job and great writeup
DOUG:
Looks great Clark! You Suck!
jd30005:
--- 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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