Brisket at the stroke of midnight!

Discussion in 'Beef' started by jirodriguez, May 22, 2011.

  1. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    So I sucked in by the fact that Cash & Carry had brisket on sale for $1.77 lb., and brought home a 13.5 lb. packer and another 40 lb. bag of Lazzari Lump Charcoal (can't go wrong with $13.95 for 40 lbs. of Lazzari! [​IMG]).

    First thing was to bust up the Lazzari with a hammer to make it easier to use...... the bin below is all 40 lbs. straigh out of the bag... that ruler is 6" long to give you a point of refferance.

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    Any-hoooo.... on with the briskey! Made a rub of Tony C's, granulated garlic, ground cummin, paprika, chili powder, a little celary salt, and some brown sugar.

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    Got the brisket out of the bag and trimmed. Put a nice coating of Worshteshest-shest-er-shusher [​IMG]  sauce on it and dusted it with rub.

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    I got the brisket all preped and into the fridge around 4:00 PM and pulled it out of the fridge around 11:30 PM. Fired up the WSM at 11:30 and had the brisket on around 12:15'ish. Using mesquite for the flavor wood..... also used SmokinAl's patented fat drip basting method. [​IMG]

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    ..... 1:00 AM.... the WSM is running with some nice TBS (thin blue smoke).... time to get a couple of hours of shut eye. [​IMG]

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    ..... here we are at 7:30 AM just probed the brisket and it was at 165 in the point and 157 in the flat.... time to foil.

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    ..... one of my BBQ buddies got a little piece of the smoked fat that was all rendered out. Don't let him fool you.... he may look skinny, but he still weighs 130 lbs..... lol.

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    well.... that's it for now. Gonna wait till the brisket hits 190° then I will pull it out of the foil and put it back on the racks. More pictures later! [​IMG]
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks good so far Johnny!
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Very nice Johnny----Great Post !!!

    Keep it coming!

    Bear
     
  4. burn-it

    burn-it Smoke Blower

    Lookin good! 
     
  5. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Thank you sirs! Still a bit bleary eyed this morning, but after a pot or two of coffee I should be good to go. [​IMG]
     
  6. nwdave

    nwdave Master of the Pit SMF Premier Member

    I'm on my 2nd bag of Lazzari and I gotta say I'm impressed with the quality.  No junk, rocks, stones or strange mysterious critters.  Cash 'n Carry in Bellingham just added 2 more pallets of the Lazzari.

    I read your CSR/Buttermilk posting first and wondered about the foiled brisket, NOW, I see what's happening.  Now it's starting to come together.  If I leave right now, I could be in Portland by, oh, 6pm, if there's no traffic snarlups in Seattle or elsewhere down the I-5 superslab.

    Great looking Q.
     
  7. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looking great Johnny - can't wait to see the finished product
     
  8. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    LOL.... yeah.... those Washington drivers.... doing 80 mph down I-5.

    Dinner is at 5:00.... better ramp it up to 100 mph! [​IMG]
     
  9. fife

    fife Master of the Pit

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  10. africanmeat

    africanmeat Master of the Pit OTBS Member

    looks good i will wait for more

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  11. tyotrain

    tyotrain Master of the Pit

    Man O Man that looks great.. Bet it will be tasty nice job
     
  12. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    OK... on with the show!

    First up was the appetizers - took some chicken breasts and cut them up into chunks, dusted with rub and left in the fridge overnight, then wrapped in bacon and tossed onto the smoker. About half way through I glazed them with some honey mustard salad dressing.

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    I don't know about you, but that plate o' bacon and chicken bout broke da' mouth! That was some tastey grub!

    .... and here are some finished shots of the brisket. I took it to 195 internal temp, then pulled it and let it rest for 1 hr. While the brisket was resting I did the chicken above.

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    Thanks for drooling... I mean looking! [​IMG]
     
  13. Man-o-Man Johnny that is a fantastic looking meal....What a excellent looking smoke ring on that brisket. Looks like you put it on with lipstick....[​IMG]
     
  14. burn-it

    burn-it Smoke Blower

    Mighty, mighty fine!!  I cants wait til I gets a handle on my WSM.  I gots ta do me one a doze!!
     
  15. roller

    roller Smoking Guru SMF Premier Member

    Real nice ring you got there !!!!!   Great job it looks delish....
     
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    OMG, Johnny those last pics are Awesome!!!

    Outstanding "BearView"!

    Thanks for showing,

    Bear
     
  17. That is a mighty pretty brisket you got there.
     
  18. big twig

    big twig Smoking Fanatic

    That looks really good. Now I am starving. I gotta get my hands on a packer but so far no luck finding one. Gonna have to order direct from the farm I guess.
     
  19. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice job Johnny, love the smoke ring!  [​IMG]
     
  20. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Funny part was..... that as good as the brisket was, it was those bacon wrapped chicken bites that stole the show.
     

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