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Aug Throwdown Brisket Mozzarella BBQ cups, burnt ends sandwich, and Bovine Candy w/qview.

post #1 of 11
Thread Starter 

So this started just like a normal brisket. Coated with my rub. Smoked with Hickory and Pecan. Sprayed every hour with AJ. Foiled at 165. Pulled at 189 then rested in cooler wrapped in towels.

 

These are out of order. Here it is at 4hrs

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Here it is at 2 hrs.

Photobucket
 

Cut the point off cubed it and put it back in the smoker. Then sliced the flat. I took several pieces of the flat and coated with brownsugar and Cayenne mix(just like I would with Pig Candy) and put them back in the smoker. Photobucket

 

 

Then I took some puff pastry and cut circles out of it and put into a tart pan. Put chopped brisket from the flat in there a drop of BBQ sauce then a cube of fresh mozzarella. Baked for about 20 minutes. 

 

 

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Burnt Ends.

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Here it is finished up. The only other thing I did was put provolone on the burnt ends.

 

 

 

 

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On another note I will do the bovine candy again but I will use the point to get a little fat in there. The flat was good but it was boarder line jerky.

 

On the puff pastry the only think I would do next time is to add sauteed onions to the cup before the cheese.

 

I hope everyone enjoys. It was a blast doing this throwdown. Thanks to everyone that voted.

post #2 of 11

 Awesome Brian! Great looking brisket and that bovine candy, that's some creative thinking there.

post #3 of 11

nice job brian................and look at you gettin' all foo foo and stuff with the lil' tarts!

post #4 of 11
Thread Starter 
Quote:
Originally Posted by chefrob View Post

nice job brian................and look at you gettin' all foo foo and stuff with the lil' tarts!


Just tryin to step up the game to be like you Rob.  Thanks for the kind words

post #5 of 11
Quote:
Originally Posted by bmudd14474 View Post


Just tryin to step up the game to be like you Rob.  Thanks for the kind words


ifin' you were too be like me ya would have some how gotten a chili in dat sucker!

 

 

 

 

 

 

 

 

 

and who are you kiddin'......... you all can run bbq circles around me, i'm still learning this stuff!
 

post #6 of 11

Thanks for posting this so soon. I was watching for it.

 

 

<<<Then sliced the flat. I took several pieces of the flat and coated with brownsugar and Cayenne mix(just like I would with Pig Candy) and put them back in the smoker. >>>

 

 

Question: Pig Candy back in smoker at about what temp & for how long?

 

 

Thanks Brian,

Bear

post #7 of 11

It sure sounds good and it definitely LOOKS GOOD... Nice Job Brian...

post #8 of 11

Brian that is awesome to look at  What a creative idea with the puff pastry. Congrats man

post #9 of 11
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post

Thanks for posting this so soon. I was watching for it.

 

 

<<<Then sliced the flat. I took several pieces of the flat and coated with brownsugar and Cayenne mix(just like I would with Pig Candy) and put them back in the smoker. >>>

 

 

Question: Pig Candy back in smoker at about what temp & for how long?

 

 

Thanks Brian,

Bear

Smoker was at 225 and I kept it in there a little over 2 hours.
 

post #10 of 11

looks like a very tasty lunch

how do you make the bovine candy   looks real good!

post #11 of 11

Thanks for the "How To" Brian!

 

 

Todd

No Creosote! A-Maze-N Smokers

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SmokingMeatForums.com › Forums › Announcements › SMF Throwdowns › Aug Throwdown Brisket Mozzarella BBQ cups, burnt ends sandwich, and Bovine Candy w/qview.