Hey y'all,
Haven't posted in quite a while, just been too busy with work... but had a chance to throw a flat on the smoker this w/e... so I thought I'd post up some pix. Also did a little experimenting with my ABT recipe...put a little more kick in them rascals....see below
So here we go....
9 pound black Angus flat from Sam's Club. Trimmed and rubbed down the night before with a basic rub and some extra Adobo... I love Adobo!
Ready for a long and slow smoke bath of oak and pecan in the WSM....
After about 5 hours into the smoke, right before foiling. IT was around 160*. I tossed about a 1/2 cup of beef broth and a small splash of KC Masterpiece BBQ sauce into the double HD foil before wrapping it up, but just a SMALL splash of the KC's! Whole thing went back on the smoker.
After resting for about 2 hours... ready to carve... (notice the Chef's tasting carving mark on the right side of the flat...just had to taste it before the rest period LOL)
Money Shot....the color of this picture is a bit off, the smoke ring was really more pronounced and the meat was a bit pinker than this shot shows. The shot of the finished plate below has truer colors to it....Notice very little juice running on the cutting board... the meat was not dry either....that's what the rest does before carving....
These are the 'special' ABTs I mentioned above. Started with my standard recipe of cream cheese and cheddar cheese filling but did something different this time. My Serrano peppers are coming in like gang busters right now, so here's what I did. I halved and de-seeded a bunch of Serranos, then I filled the Jalapenos only half full of the cheese mix, then I laid in a half of a Serrano pepper and then finished filling with the cheese mix and bacon... the Serrano in the Jalapeno was just a killer addition... if you like a bit more punch in your ABTs, I recommend giving this a try!
Everything plated up. The brisket has a little dash of finishing sauce on it but this picture shows the true colors of the brisket. The Cowboy Pintos are basically pinto beans cooked with some more Serrano peppers, some home made chili powder, bacon, some of my dry rub and smoked neck bones...
Thanks for looking!
-Salt
Haven't posted in quite a while, just been too busy with work... but had a chance to throw a flat on the smoker this w/e... so I thought I'd post up some pix. Also did a little experimenting with my ABT recipe...put a little more kick in them rascals....see below
So here we go....
9 pound black Angus flat from Sam's Club. Trimmed and rubbed down the night before with a basic rub and some extra Adobo... I love Adobo!
Ready for a long and slow smoke bath of oak and pecan in the WSM....
After about 5 hours into the smoke, right before foiling. IT was around 160*. I tossed about a 1/2 cup of beef broth and a small splash of KC Masterpiece BBQ sauce into the double HD foil before wrapping it up, but just a SMALL splash of the KC's! Whole thing went back on the smoker.
After resting for about 2 hours... ready to carve... (notice the Chef's tasting carving mark on the right side of the flat...just had to taste it before the rest period LOL)
Money Shot....the color of this picture is a bit off, the smoke ring was really more pronounced and the meat was a bit pinker than this shot shows. The shot of the finished plate below has truer colors to it....Notice very little juice running on the cutting board... the meat was not dry either....that's what the rest does before carving....
These are the 'special' ABTs I mentioned above. Started with my standard recipe of cream cheese and cheddar cheese filling but did something different this time. My Serrano peppers are coming in like gang busters right now, so here's what I did. I halved and de-seeded a bunch of Serranos, then I filled the Jalapenos only half full of the cheese mix, then I laid in a half of a Serrano pepper and then finished filling with the cheese mix and bacon... the Serrano in the Jalapeno was just a killer addition... if you like a bit more punch in your ABTs, I recommend giving this a try!
Everything plated up. The brisket has a little dash of finishing sauce on it but this picture shows the true colors of the brisket. The Cowboy Pintos are basically pinto beans cooked with some more Serrano peppers, some home made chili powder, bacon, some of my dry rub and smoked neck bones...
Thanks for looking!
-Salt
