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Been cooking today

post #1 of 19
Thread Starter 
Needed to cook some Q this weekend so I got up early and startedPDT_Armataz_01_34.gif

10# packer rubbed down with Tony Chachere’s creole seasoning

2 chunks of cherry (in memory of Scott) and some pecan chunks

In the smoker at 7AM. Cherry and 8# Royal Oak to start will add pecan after that.

Briskets done

Put it in a pan covered with foil at 170* and still I ended up with a burnt end?

Point cut away from the flat+

A slice showing the ever popular smoke ring

and when I put the brisket in the pan, I put two chickens spatchcocked on and smoked them for a couple hours.

Still have a butt and a bunch of stuffed zuchinni to do tomorrowPDT_Armataz_01_34.gif
post #2 of 19
Yum! drooling on the laptop.

Take care, have fun, and do good!


post #3 of 19
Dammit Roger, Now I gotta get me one of those drool cups! icon_rolleyes.gificon_redface.gif
post #4 of 19
When you do some cooking, you do some cooking!!!!PDT_Armataz_01_34.gif looks great...are you using that piedmont pan type thing? how's it working for you?
post #5 of 19
Man that looks great Rodger!

I looked everywhere for a fresh brisket for this weekends smoke and couldn't find a one! I think they turned them all into corned beef for St Pattys Day.

post #6 of 19
Now I gotta go buy me another drool pan,(filled the first one), great looking/tasting food. Thanks
post #7 of 19
You are living on the wrong side of the state...fresh briskets advertised in most of the stores here..biggrin.gif
post #8 of 19
Richard -

They never advertize fresh briskets here only corn beefs. The only place I can even find them is the butcher shop $$$$ or Wally World. This week neither had them fresh.

You guys have been making me drool all over the place. frown.gif

Some great briskets on the forum lately!
post #9 of 19
Cajunsmoker, are smokin'. Looking excellent. Could you talk a little more about this stuffed zuchinni ........... I am not familiar with stuffing zuch' and it sounds very interesting. Thanks
post #10 of 19
man, that looks good. can't wait to do that roast tomorrow. i am going to try something i haven't tried yet.
post #11 of 19
Wow, that brisket looks good! I have a few questions, what temp did you take the brisket? What did you do w/point? Chop? Pull? Make burnt ends w/it? It looks like you cut it w/the grain, did you? I ask because I usually need to cut mine at a diagnal, almost w/the length. It just looked different than mine do when I cut.

BTW, very nice smoke ring! and love the outside color.
PDT_Armataz_01_34.gifPDT_Armataz_01_34.gif & PDT_Armataz_01_37.gif
post #12 of 19
Dang Rodger you made me hungry this morning, looks very good.
post #13 of 19
Thread Starter 
Morning AlPDT_Armataz_01_06.gif ,

I put the brisket in a pan and covered it at 170* and took it up to 200* before I pulled it off the smoker. I cut a couple of pieces off after I pulled the point off and then the grain changed and I had to turn it around and slice from the other direction. It was tender enough that the couple of pieces that was cut with the grain was still pretty easy chewing.PDT_Armataz_01_28.gif


I'll post some pics and a recipe when I get started on the zuchinni's.

There is an old post buried back in the vegetable section by Doug123 where he did some and then I did some later. Good stuff.
post #14 of 19
WOW Rodger, That loook`s stomach is rumbbling , making me hungry !!!PDT_Armataz_01_28.gif ... seeing all these briskets here, i gotta do one !! ok take care !!!cool.gif
post #15 of 19
Simply outstanding cajun PDT_Armataz_01_34.gif very glad I have some leftovers to eat today after looking at those pics!!!!!! Hmmmmm, I wonder what cut up brisket would taste like in a bowl of grits????PDT_Armataz_01_22.gif
post #16 of 19
I need to find a brisket on sale. I found a pork loin for the top shelf, but it has been a while since I did a brisket and I have been craving!
post #17 of 19
Thread Starter 
Don't know if there is a "County Market" grocery in Shreveport or not but they have packers on sale this week for $1.27 #. I know there is one in Ruston near the Tech campus. Thats not tooooo far if you are looking for one.
post #18 of 19
looks very good...

wish we could get them for that price in michigan... right now all you can find in my area is still corned beef brisket
post #19 of 19
Jeff, do you have a Sams Club anywhere near you??? That's were I find mine and every once in a while they have packers, but they allways have pretty decent sized flats.
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