or Connect
New Posts  All Forums:Forum Nav:

Brisket

post #1 of 13
Thread Starter 

Bought a nice 15lb packer a few weeks ago so it could age a bit, got it in the smoker this morning. Simple rub of salt & pepper.

Had to split it at the point, too big for this smoker. Should be about 12 hrs @ 225. I'm using  hickory with my Amazin Pellet Smoker.


Edited by chefbuba - 9/26/15 at 7:58am
post #2 of 13
Yes, yes, yes!
post #3 of 13
I'm booking my plane ticket now.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #4 of 13

True American cooking. Beautiful. 

post #5 of 13

Lookin' good Bub  :beer:

post #6 of 13

Alright, Alright, Alright, Alright!.  :lips:  I'll bring the rye bread.

post #7 of 13
Thread Starter 

13 hrs later....... Pretty damn good!

 

post #8 of 13

Oh man! That looks SO good. I haven't done a brisket all summer, when it went from $1.39/lb to $6.99/lb I kind of lost interest.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
Reply
Food nourishes my body.  Cooking nourishes my soul.
Reply
post #9 of 13
Thread Starter 

$3.69 a pound for this one.

It came out very good, nice and moist, perfect seasoning. I did wrap the flat for the last two hours fearing that it would dry out. Too bad I ate dinner an hour before it was ready.........I sampled as much as I dare tonight.

post #10 of 13
Quote:
Originally Posted by Cerise View Post

Alright, Alright, Alright, Alright!.  licklips.gif   I'll bring the rye bread.pping

Rye???

No way.... if for any reason those juices running down your chin and between your fingers is bothering you then break out the Wonderbread.
All you need is a blank canvas for those fatty juices that would otherwise be lost to the beard.

Damn good food porn Chef.

mimi
post #11 of 13

You're really goin' to town on that smoker, Chefbuba!:D  Looks great!  Brisket is a fantastic cut, especially smoked.

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
post #12 of 13

Awesome looking brisket!!!

post #13 of 13

Now I've got a hankering for some brisket. Winter isn't quite here yet. Perhaps I can get one in before the snow starts. 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking