Guess I'm doing a brisket this week after all.

geezer · Mar 8, 2017

I'm actually cooking some paella tonight so we went to Save-A-Lot to buy some vegetables I needed, plus I needed some fruit for Sangria.

Anyway I was cruising through their meat section and noticed a 6.5lb brisket point (choice) for $14.00. Around here that's a good buy so I snatched it up.

I'll get this on in the morning and either tomorrow night or sometime Friday we'll have some brisket for sammiches and maybe even some burnt ends.

I've got it marinading in the fridge in some worchestershire, sea salt, black pepper, onion powder and garlic powder. I've not decided if I'll inject this yet or not.

brisket sangria March 8 2017 004.JPG

geezer
Mar 8, 2017

This sangria is dangerously tasty.

brisket sangria March 8 2017 005.JPG

geezer
Mar 8, 2017

carolinadoug · Mar 8, 2017

Sounds yummy...the brisket too!

I need to go shopping tomorrow...might be a good weekend for brisket sammies!

mike5051 · Mar 8, 2017

I'll take some Sangria while waiting for the brisket smoke!

I'm in

Mike

geezer · Mar 8, 2017

CarolinaDoug said:
Sounds yummy...the brisket too!
I need to go shopping tomorrow...might be a good weekend for brisket sammies!

Yep, supposed to turn cold again. Ugh. :th_crybaby2:

geezer · Mar 8, 2017

mike5051 said:
I'll take some Sangria while waiting for the brisket smoke!

I'm in :popcorn

Mike

Sangria was good. I hadn't made any since this past summer.

geezer · Mar 9, 2017

And we're off!

race cars.jpg

geezer
Mar 9, 2017

I'll mark the official start time as being 8:45.

Brisket start March 9 2017 002.JPG

geezer
Mar 9, 2017

Brisket start March 9 2017 001.JPG

geezer
Mar 9, 2017

Throwing the kitchen sink at this brisket point! I've got a bit of white oak, some pecan and a couple pieces of mesquite thrown in there.

geezer · Mar 9, 2017

Ugh. I'm about to get rained on.

sauced · Mar 9, 2017

Boo on the rain!!! Just cover the smoker and pour some more Sangria

geezer · Mar 9, 2017

Sauced said:
Boo on the rain!!! Just cover the smoker and pour some more Sangria

I'm afraid we finished the Sangria last night. So I'll just have a cold beer instead.

Like most of us this isn't the first time I've had rain move in on me. I just hope the wind isn't too severe.

I've got a patio umbrella over the kamodo and have it tied off in case of wind. And have all electrical junctions covered up as best I can.

Brisket March 9 2017 rain prep 001.JPG

geezer
Mar 9, 2017

Brisket March 9 2017 rain prep 003.JPG

geezer
Mar 9, 2017

geezer · Mar 9, 2017

Rain wasn't too bad and the wind largely missed us to the south. The temperature has fallen about 25 degrees though.

I thought this would have been done but I had to rearrange the charcoal a bit to kick my fire in. I still had plenty of fuel, but it was all spread out at the fringe. Now its going again and I've opened it up for this last bit to get from 182 (where its been for 90 minutes) to 190 so I can wrap it up and let it rest in a cooler over night. Smells great tho.

mike5051 · Mar 9, 2017

I'm still watching!

Mike

geezer · Mar 9, 2017

mike5051 said:
I'm still watching!

Mike

Ima gonna pull it here in about 20 minutes no matter what the thermometers say. When I rearranged my charcoal I had to move it off the grill and it felt pretty much done at that point even tho it was only at 182 or so. Its done. ,

geezer · Mar 9, 2017

Alrighty then, pulled it, wrapped it, stuck it in a cooler till tomorrow. Ima gonna have brisket for breakfast.

You ever notice when you take a brisket or shoulder off the grill how your hands will tell you almost instantly how it turned out? One thing I know, this point will be damned tender.

geezer · Mar 10, 2017

Okay, so I finally pulled it last night at about 11:15 IIRC. Damn, that front rolling through made things a bit more challenging that necessary, but what are you going to do?

So like i said i pulled it wrapped it up and put it in a cooler. Got up early this morning and sliced it. All things considered this point turned out great. I've done better but no complaints.

Brisket done March 10 2017 008.JPG

geezer
Mar 10, 2017

Brisket done March 10 2017 009.JPG

geezer
Mar 10, 2017

tropics · Mar 10, 2017

G That looks great hardly any fat I like that.

Richie

geezer · Mar 10, 2017

tropics said:
G That looks great hardly any fat I like that.

Richie

Thanks Richie. Most of the fat rendered out pretty well. I had brisket for breakfast early and the rest of the crew will have it for dinner.

mike5051 · Mar 10, 2017

Great job!

Those slice look awesome!

Mike

pc farmer · Mar 10, 2017

Nice job.

I need to do one soon.

geezer · Mar 10, 2017

Thanks fellas.:smile:

Wife brought home a huge slab of spare ribs this afternoon. I stuck them in the freezer but I guess I'll be cooking them this next week.:grilling_smilie:

gr0uch0 · Mar 10, 2017

Way to battle Mother Nature and it looks pretty damn good from here, Geez: use your water bath??

My bad, that was a real Richardhead comment: we good??

You could have posted charred skunkmeat, and it would been better than I've been able to come up with this week: sustained 45MPH winds off Green Bay, with gusts to over 60 for Tuesday, Wednesday, and most of yesterday. Today: awoke to 7 degrees, and didn't get above about 20, so I'm living vicariously through the rest of you.

Only saving grace are some pretty neat looking ice shoves that I'll post pics over the weekend. Nice work, Geez!

Guess I'm doing a brisket this week after all.

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