So my friend is a Chef and he was having a 3 year annivsery party for his catering business. part of this party was a competition and the categories were Entree, Desert, Side Dish, Appetizer, and Best Overall.
So my plan was the night before slow cook the brikset from 10pm till around sometime in the morning, i had 6lb and 7lb flats. Trimmed most of the fat cap off and i rubbed them down (no fridge time this go around) let them rest to room temp while getting the smoker up to temp.
i haven't used the smoker in awhile and i could not keep the temp down, i guess it was mad at me for neglecting it! so i maintained a 250 degree temp. Threw on the briskets and smoked with oak and cherry. i keep the fat that i trimmed off and lay it on these so the fat still renders down but i can easily remove later. after 3 hours i was going to check the temp and probe to go get a few hours of sleep and realized my meat was already at a IT of 160!!! (there was a post about this haha). so panic begins but i say to myself "well as long as i wrap them and let them rest, and leave the juices in, the moisture shouldn't leave". I let them smoke another hour and a half and get them to ~170
So i let rest for a hour, double wrapped in foil and into the fridge around 2am and off to bed to get up at 8am. i kept in my cooler till about a hour before i was ready to cook them. i brought my Weber kettle to the cookoff to reheat. Put coals on one side and stacked the 2 briskets on the other and began the 2 hour reheat. Right at the 2 hour mark they were up to a nice 170-175, and smelled delicious. other meals had already been served but everyone kept asking where the smoked brisket was. i move over to a small table away from the crown and begin slicing. immediatley a unexpected line forms in front of me so i cut and serve.
i also had made a texas style bbq sauce that turned out great on the meat! this will be my goto sauce for now on for briskets! Now for some Q-View
After the people's choice voting was complete...the winner of the Entree Division....drum roll please....Orange Blossom Honey and Mint Lamb Chops...
SAY WHAT....
i figured i was in the wrong group of people and not refined enough...but then the chef announces the Over all winner..Beef Brisket!
Take that honey-mint lambchops!! (even though they were pretty good)
thanks for watching :)
So my plan was the night before slow cook the brikset from 10pm till around sometime in the morning, i had 6lb and 7lb flats. Trimmed most of the fat cap off and i rubbed them down (no fridge time this go around) let them rest to room temp while getting the smoker up to temp.
i haven't used the smoker in awhile and i could not keep the temp down, i guess it was mad at me for neglecting it! so i maintained a 250 degree temp. Threw on the briskets and smoked with oak and cherry. i keep the fat that i trimmed off and lay it on these so the fat still renders down but i can easily remove later. after 3 hours i was going to check the temp and probe to go get a few hours of sleep and realized my meat was already at a IT of 160!!! (there was a post about this haha). so panic begins but i say to myself "well as long as i wrap them and let them rest, and leave the juices in, the moisture shouldn't leave". I let them smoke another hour and a half and get them to ~170
So i let rest for a hour, double wrapped in foil and into the fridge around 2am and off to bed to get up at 8am. i kept in my cooler till about a hour before i was ready to cook them. i brought my Weber kettle to the cookoff to reheat. Put coals on one side and stacked the 2 briskets on the other and began the 2 hour reheat. Right at the 2 hour mark they were up to a nice 170-175, and smelled delicious. other meals had already been served but everyone kept asking where the smoked brisket was. i move over to a small table away from the crown and begin slicing. immediatley a unexpected line forms in front of me so i cut and serve.
i also had made a texas style bbq sauce that turned out great on the meat! this will be my goto sauce for now on for briskets! Now for some Q-View
After the people's choice voting was complete...the winner of the Entree Division....drum roll please....Orange Blossom Honey and Mint Lamb Chops...
SAY WHAT....
i figured i was in the wrong group of people and not refined enough...but then the chef announces the Over all winner..Beef Brisket!
Take that honey-mint lambchops!! (even though they were pretty good)
thanks for watching :)
