Brisket Throwdown!!! AZ desert vs FL coast

Discussion in 'Beef' started by sumosmoke, May 31, 2008.

  1. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    After smoking for almost 6 months, I had not smoked a brisket. Had been stalling at it for a while and one night in the chat room, Desertlites challenged me to a brisket throwdown [​IMG] !

    With the encouragement from the other chatters in the room, I accepted the challenge!

    I decided to smoke my brisket today and Bob is doing his tomorrow and will post his pics in this thread. It's a friendly, virtual competition, one only suitable for the SMF [​IMG] .

    Both of us used the smokyokie searing method. It smelled wonderful while on the grill!

    Here are some details and qvue of my brisket smoke, thus far:
    Q-vue!

    separated point from flat, awaiting rub


    rubbed point and flat, awaiting the sear


    flaming brisket


    ready for the smoking session


    flat prior to foiling


    Next batch of pics will be of the finished products. Can't wait to see what Bob's brisket looks like! [​IMG]
     
  2. tmw611

    tmw611 Smoke Blower SMF Premier Member

    Looks great. I haven't had the nuggets to try a brisket yet. I might be blowing it out of proportion but its like the holy grail of BBQ. I will have to look into the "smokeyokie searing meathod" never heard that one or just forgot. Probably the later.
     
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks great Laurel kinda looking like Bob has his work cut out for him [​IMG]

    Looking forward to more Qview are these gonna be sliced or pulled?
     
  4. earache_my_eye

    earache_my_eye Smoking Fanatic OTBS Member

    Looks fantastic Laurel.....Bob should be nervous after reading/seeing your initial qview....although he'll prolly be all "manly-man"-like and say sumpin' like..."she ain't got nuttin' on me".....ROFL

    What a great idea!!....SMF Throwdowns!!....coast to coast......North & South....lots of fun for all !!

    Will be waiting for the end results......oooooooooooo!!.....can I be a judge????????????????????? PLEEEZE, PLEEEEZE, pUhLEEEEEEEEEEEZE!!!

    L8r,
    Eric
     
  5. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    Man this is going to be a tasty showdown!!!! Looking very good already [​IMG]
     
  6. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Jerry - I'm pulling them outta the smoker for a cooler sauna at 205 so I'm planning on pulling them. Have an idea up my sleeve with the pulled brisket, may have to post another thread on that .... [​IMG]

    Eric, love your passion to be a judge. You are in IA which is sorta in the middle of both of us .. [​IMG]
     
  7. bbqgoddess

    bbqgoddess Master of the Pit OTBS Member SMF Premier Member

    Laurel!
    Look at that brisket........you go girl!!
    I looks fabulous!! Well done, you will chowing on that for tomorrows race!!!
    Hey when you separate the grease from the drippings, freeze it..I used a hunk from mine the other day making rice..sauted the long grain rice in it before cooking the rice..everyone loved it...gives it a serious depth of flavor..I read also you can use it in beans...Good luck girlfriend!! The first throwdown on SMF!! (I was wondering what was going on in those chat rooms!)

    [​IMG]
     
  8. flyin'illini

    flyin'illini Smoking Fanatic SMF Premier Member

    Glad you all are doing this. I need to try the smokyokie method myself.
     
  9. seaham358

    seaham358 Smoking Fanatic OTBS Member

    Looking good...
     
  10. desertlites

    desertlites Master of the Pit OTBS Member

    Dang thats looking pretty good there gal-so u pulling huh? I sliceing mine-and as far a the jucies do them in the ice cube trays-works great-with mine I will do a a-jus with my Special mix-mine been rubbed 3 days before smoke-will sear BIG TIME-than smoke hickory for temp it takes -at 220 prolly throw some ABT's in-big meat grinding day tomarrow also-glad I have help-Thanks for the fun Laurel
     
  11. desertlites

    desertlites Master of the Pit OTBS Member

    and Eric it's east west not north south-so what kinda judge u gonna be? sure be a long walk for a turn in huh?
     
  12. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    The briskets have rested for over 2 hours and I decided to make a pan gravy out of the brisket drippings to go along with the meat.

    When taking them out of the foil, the point was easiest to shred. I did attempt to shred the flat but it was too tough so it ended up being sliced <drat!>. Improvement for next time is to let the flat go until slicing temps so it can be juicy when it's pulled, rested and sliced. The pan gravy I made with the drippings (equal parts drippings and flour, added beef broth to increase the volume) helped moisten up the meat a bit.

    Baked myself a potato and it was dinner time!!

    Enjoy the pics, looking forward to Bob's results tomorrow!!

    rested roasts and pan gravy


    shredded point


    sliced flat


    dinner
     
  13. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I think Bob's in trouble looks great [​IMG]
     
  14. desertlites

    desertlites Master of the Pit OTBS Member

    Yum- I glad I got the extra day to get mine going and to see yours-pulled -sliced? heck it's all beef-I just hope your first brisket turned out great Laurel-and I sure it has-hope Ron salavateing on your beef.
     
  15. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    WOW! Laurel, Bob's got his hands full to beat that!!! Never in a hunnerd years woulda thought that was your first brisket. Goes to show all the newbs, if ya read the proven methods of some of the old smokin vets in here, smokes are gonna turn out great!!
     
  16. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    that is some real fine looking brisket laurel. richtee be proud of u with that sauce u made. lookin forwardto bobs post tomorrowQ!!
     
  17. coyote

    coyote Master of the Pit

    great job..gravy was a good idea..why let good drippins go to waste..
     
  18. richtee

    richtee Smoking Guru OTBS Member

    My money's on Laurel- and the Wings ;{)
     
  19. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Wow. that looks great. This will be interesting.
    Great job Sumo.
     
  20. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Laurel!


    Great job!! Looks very tasty indeed,
     

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