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Lazy Saturday Brisket

post #1 of 16
Thread Starter 

Morning Everyone,

 

Got nothin' to do all day but mow the lawn so I thought I'd smoke up

a brisky and some Corn and maybe a tater or two. I'll post some pics

of the veggies later but here's the victim after all night in the fridge with

Jeff's rub modified:

abrisky.jpg

 

It's just a 3 LB'er so no big deal. I'm looking to get it so tender and juicy the cows around

here will hide for days. I'm going to inject this puppy with some melted Parkay with SPOG

added and see where it gets me. I'll post more later.

 

Thanks...James

post #2 of 16

Anxious to see how it works out!!  I have a 4 pounder in the freezer but have never tried brisket yet.

post #3 of 16
Thread Starter 

Would you believe it...hit a stall at 151* now for 1 hour 20 minutes and still not moving.

AAAUUUGGGHHH!!!

post #4 of 16

Yep those brisky's have a mind of their own.

post #5 of 16
Thread Starter 

The stall finally broke a bit ago. So I let it get to 165* and took it off and buried it this and

then foiled it and put it back on:

 

abrisky 001.jpg

abrisky 002.jpg

 

Whilst waiting for an IT of ..oh say..198*, Laurie was getting hungry so I fixed her a salad to tide her over till the Brisky was done.  I decided to change the menu up and made these ABT's with MeatEater's suggestion:

 

abrisky 004.jpg

 

abrisky 005.jpg

 

Yes, they were some good sized Jalapeno's.

 

Then went in for the kill with these:

 

abrisky 006.jpg

abrisky 007.jpg

 

The filling on these were cream cheese, finely chopped Jalapenos,red bell pepper, cilantro, diced tomato, chive ( sorry Meateater, had to add a few of my own ingredients), topped with sharp American and a dash of Italian seasoning ( on the insistence of my wife who loves Italian seasoning).

 

Here's what's going on the smoker as soon as the Brisky gets to 198*:

 

abrisky 008.jpg

 

I'll post as soon as everything is done should be around 5:00 or so, Thanks for looking...James

 

 

 

 

post #6 of 16

Looking great!!  Making me hungry!

post #7 of 16
Thread Starter 
Quote:
Originally Posted by BlueBombersfan View Post

Looking great!!  Making me hungry!


Thanks BBF, The smell in here is killer. I seriously can't wait ti dive in.

 

post #8 of 16
Thread Starter 

OK, done and in my belly!

 

The ABT

 

abrisky 012.jpg

 

The Brisket. Turned out...OK. Great Flavor...not as juicy as I would have liked..not a fail..but not a trophy winner either.

Truthfully, I think I cut this wrong, so I turned it and cut again, better, still not as juicy as I want. Meh, tomorrows another day:

 

abrisky 013.jpg

abrisky 014.jpg

abrisky 016.jpg

 

I'm full now and gonna go have a bourbon and watch some tube. Tomorrow...work at 5:00 A.M. gonna do a Fattie when

I get home

post #9 of 16

Beautiful job!! 

 

post #10 of 16

That brisky looks great to me I like the apple nectar idea, gonna have to try that next time. drool.gificon14.gif Those portabellos are a great idea, I like the mixture you used, gonna have to try that myself.biggrin.gif

post #11 of 16
Thread Starter 
Quote:
Originally Posted by meateater View Post

That brisky looks great to me I like the apple nectar idea, gonna have to try that next time. drool.gificon14.gif Those portabellos are a great idea, I like the mixture you used, gonna have to try that myself.biggrin.gif

Thanks Meateater.

The Portabello's came out great. Next time I would add red pepper flakes or something to give them a kick...just sayin'...James
 

 

post #12 of 16

Awesome looking meal James!

 

                   thumb1.gif

post #13 of 16

Great spread James,

 

Looks like a winner to me drool.gif

post #14 of 16

Nice looking plate from here

post #15 of 16

It looks just great and if that sucker is right you can cut it upside down and it want matter !!!!!!!!!!!

post #16 of 16
Looks like a GREAT Saturday to me. Brisky looks awesome to.
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