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Sunday Brisket and Ribs with Qview

post #1 of 7
Thread Starter 
I've been studying the brisket sciences for the last couple weeks and decided it was time to tackle another one, also had some spares gifted to me so I figured i'd throw them on for lunch. on to the qview!

Pretty nice Fat cap, bout 1/8th of an inch thick

All rubbed and ready

trimmed up spares st louis style, rubbed for the night.

Spares out of the smoker, used 3-1.5-.5, Was just about right

Sliced for lunch

close up, I got a tiny bit of pink from some charcoal I threw in with the wood.

on the plate for lunch with home made garlic whipped potatoes, let me know if you want the recipe, these are awesome!

Took the brisky out at 165, foiled and back in the smoker for a while longer, lookin decent though. More to come!
post #2 of 7

That looks great

Great job, looked great, and please share the garlic potato recipe, thanks PDT_Armataz_01_37.gif
post #3 of 7
Thread Starter 
Garlic Whipped Potatoes:

  • 1 head garlic, top sliced off
  • 2 tablespoons olive oil
  • 6 to 8 large Yukon gold potatoes, peeled and quartered
  • 1 tablespoon salt
  • 1 cup half and half, warm
  • 1/2 stick butter, softened
  • Salt and black pepper, to taste

Preheat oven to 400 degrees F. Place the cut garlic bulb on a piece of aluminum foil and drizzle with olive oil. Close the packet and bake in the oven for 40 minutes until softened. Put the cut potatoes in a large stockpot, cover with cold water, and add salt. Bring to a boil, then simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well in a colander. While the potatoes are still warm, press them through a potato ricer or food mill and into a mixing bowl. Whip in the warm milk and softened butter until incorporated and the potatoes are fluffy. Squeeze the roasted garlic cloves out of the skins. Add the garlic pulp to the potatoes. Beat again; season with salt and pepper.

I will admit that I go a little heavy on the half and half and the butter, never tried skimping on this recipe but the most important parts are doing the garlic the way it says, and using yukon gold potatoes, they're a little more expensive, but really creamy. Enjoy!
post #4 of 7


Thanks, I'm gonna have to try these
post #5 of 7
Oh man both of those look awesome!
post #6 of 7
Thread Starter 
brisket's at 187 right now, gonna give it a few more minutes and then wrap/rest...damn it's nice in nebraska today, perfect weather to smoke!
post #7 of 7
I hear ya about the weather. Its 54 here in ND and I am loving it. So much more enjoyable to be out by the smoker having a few beers rather than it be -20 and stuck inside and having to run out to the smoker and freeze your butt off.
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