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Red Cow Brisket With Some Taters, Smoked Au Jus & Blarns

post #1 of 49
Thread Starter 

I've had this brisket bugging me for several days now & I finally had enough. As soon as I took my BBB out of the smoker I turned it on to heat up & started to work on the brisket.

 

 

 

 

Here is the red cow brisket I'm using  :a37:

 

 

 

 

Other side.

 

 

 

 

I gave it some beef rub I mixed up & left it sit for a few minutes.

 

 

 

 

Once I got the brisket rubbed I sliced up a few things for some au jus.

 

 

 

 

 

And when the smoker was ready I put everything in.

 

 

Smoker temp 225      AMNPS running hickory, oak & maple

 

 

At least I have time to decide what I want to make with it  :smile:

 

 

 

 

Updates to follow...


Edited by Smoking B - 3/26/14 at 5:22pm
post #2 of 49

Can't wait to see! It already looks delicious sitting on your smoker rack! :drool

post #3 of 49
Thread Starter 
Quote:
Originally Posted by chestnutbloom View Post
 

Can't wait to see! It already looks delicious sitting on your smoker rack! :drool

 

Thanks man  :smile:  I just added the beef broth for the au jus & grabbed another pic - I'll get it up here soon...

post #4 of 49

I bet thatta b good!!

post #5 of 49
Thread Starter 
Quote:
Originally Posted by newsmokeguy View Post
 

I bet thatta b good!!

 

Thanks man  :smile:  I'm gonna try my hardest to make it good!

post #6 of 49
Thread Starter 

 

Au jus under way...

post #7 of 49

Jeremy you have just been cooking up a delicious storm lately - one gorgeous menu after the next! Fantastic stuff!!! Thank you for sharing your fabulous meals!!! Cheers! - Leah

post #8 of 49
Thread Starter 

I had to tend to the jus so I snapped a pic.

 

 

 

Red cow brisket coming along nicely   kewl.gif  

post #9 of 49

So what is in the Jus?

post #10 of 49
Thread Starter 
Quote:
Originally Posted by little smokey View Post
 

So what is in the Jus?

 

Homemade sauce, celery, onions, bay, garlic, thyme, beef broth I had froze, carrots, homemade wine, a dash of fresh ground pepper & a small pinch of fresh grated ginger  thumb1.gif

post #11 of 49

So is red cow red angus or hereferd?

post #12 of 49
Thread Starter 
Quote:
Originally Posted by Leah Elisheva View Post
 

Jeremy you have just been cooking up a delicious storm lately - one gorgeous menu after the next! Fantastic stuff!!! Thank you for sharing your fabulous meals!!! Cheers! - Leah

 

Thanks Leah  :smile:  I have a weakness for good food  th_dunno-1[1].gif 

 

Quote:
Originally Posted by c farmer View Post
 

So is red cow red angus or hereferd?

 

This red cow brisket came from a hereford about 4 miles away - there aren't any red angus around me that I know of...

post #13 of 49

This is lookin' good Jeremy...I'm in!

 

:popcorn

 

Red

post #14 of 49
Thread Starter 
Quote:
Originally Posted by SeenRed View Post
 

This is lookin' good Jeremy...I'm in!

 

:popcorn

 

Red

 

Thanks Red  :smile:  It's about time to eat it  :banana_smiley:

post #15 of 49
Thread Starter 

The brisket is currently resting but it will soon be getting sliced. It passed my toothpick test on the 2nd try & I am expecting it to be very tender.

 

 

 

 

Here it is right before I took it out to wrap & rest.

 

 

 

 

Au jus right out of the smoker.

 

 

 

 

Potatoes boiling.

 

 

I am working on the blarns but they are about done too.

 

 

 

 

Updates to follow...

post #16 of 49

Terrific looking meal.

 

Disco

post #17 of 49
Wow! I'm gonna need a new phone cause I'm drooling all over this one! That looks awesome!
post #18 of 49
Thread Starter 
Quote:
Originally Posted by Disco View Post
 

Terrific looking meal.

 

Disco

 

Thanks Disco  :smile:

 

Quote:
Originally Posted by hillbillyrkstr View Post

Wow! I'm gonna need a new phone cause I'm drooling all over this one! That looks awesome!

 

Thanks man  :smile:  I am stuffed  th_anim_burp.gif

post #19 of 49
Thread Starter 

Finally time to eat!  :xrocker:

 

 

 

 

 

Simple side of mashed taters to go with the red cow brisket.

 

 

 

 

Work station set up.

 

 

 

 

Brisket ready to unwrap & devour.

 

 

 

 

Mmmm mmmm mmmm  -  look at that  :32:

 

 

 

 

I added this goodness to the au jus  thumb1.gif

 

 

 

 

Smells awesome  :biggrin:

 

 

 

 

 

 

 

 

Slicing this thing up.

 

 

 

 

Moist & tender - very juicy  :smile:

 

 

 

 

Up close action shot.

 

 

 

 

A few slices plated with some au jus.

 

 

This red cow brisket turned out very good - great flavor, moist & incredibly tender. It cut quite easily with my fork & kept luring me back for "just one more slice"  It made for a very satisfying meal  :yahoo:

 

 

I'll be back shortly with the blarns - I forgot how good they were & had to make more - shoulda just made extra to start with  :hit: 

post #20 of 49
WOW. Great supper.

I still haven't cooked a full packer.
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