Recent content by massif
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First Brisket in a Year
This looks delicious! I also just tried making burnt ends for the first time this past weekend and will be doing them every time I smoke a brisket going forward. -
Couple of briskets
Yeah I will definitely be making them from now on every time I get the chance to and my cook doesn't run into the last minute. To be honest I don't think I've been turning out "great" flats yet (I've only cooked 6 or 7 briskets ever including these). The first two I did were definitely... -
Couple of briskets
Damn man, hope it wasn't a big piece of meat and you were ok :D Next time I cook I will definitely either have someone take some pictures or do some slicing in advance and take pictures myself before putting the meat on the table. The burnt ends literally went from smoker to table and then all... -
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- Album: Couple of briskets
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- Album: Couple of briskets
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- Album: Couple of briskets
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Couple of briskets
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- Album: Couple of briskets
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Couple of briskets
For some reason the photos are not showing even though I'm attaching them from my phone. Will figure out a fix for it. -
Couple of briskets
This is the USDA brisket after the first slice. It had a very pronounced smoke ring actually. I recently figured out that using briquettes increases the likelihood of getting a smoke ring as opposed to using lump. I've gotten it with lump before, but with briquettes I get it every time. I know... -
Couple of briskets
The burnt ends. I mixed the cubed point with some bbq sauce and some of the juices of the meat then lightly sprinkled with dry rub and put back in the smoker with fresh chips. This picture is before they went in the smoker. -
Couple of briskets
The Aussie brisket was done first. I let it rest for an hour and then separated the point to make burnt ends. -
Couple of briskets
The briskets rubbed very lightly with a bbq rub I created that has no salt and then heavily with Montreal Steak Seasoning. -
Couple of briskets
I apologize in advance for not having had the chance to snap those "money shots" while slicing the flat, but usually once I put the brisket on the table there are just too many mouths around me to feed and I just get busy slicing and serving. Anyway, I did a couple of briskets the other night... -
[Q-view] First smoke: Beef brisket and short ribs!
Thanks JCBigler. I'm in Jordan, and the only locally sourced beef meat we get is veal. There is one fancy butchery that imports high quality meat like the USDA stuff, the CAB, Nea Zealand and Australian beef, Wagyu and Kobe beef (some of the meat there is ridiculously pricey), and that's where i...
