A Brisket Weekend

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912smoker

Master of the Pit
Original poster
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SMF Premier Member
Nov 29, 2020
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Statesboro Ga
All the kids should be home to weekend so time to celebrate with a discount brisket 😁.
This is 17lber I stole from Kroger a couple of weeks ago using the digital coupon deal.
Minor backyard trim then 10 oz or so of Kosmos Q reserve blend injection.
Gently messaged with a layer of Meat Church Holy Gospel and a thin layer of Lane's Ancho Expresso. Have used this combo many times and love the flavors.
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Let is marinate while the MBGF got up to 275. She loaded with Blues Hog lump and many hickory/pecan chunks layered in.
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On at 12 midnight and added some fat in the pan to simmer a while.
Also have my thermo setup for high/low alarms and gonna kick back for quick nap.

Keith
 
All the kids should be home to weekend so time to celebrate with a discount brisket 😁.
This is 17lber I stole from Kroger a couple of weeks ago using the digital coupon deal.
Minor backyard trim then 10 oz or so of Kosmos Q reserve blend injection.
Gently messaged with a layer of Meat Church Holy Gospel and a thin layer of Lane's Ancho Expresso. Have used this combo many times and love the flavors.
View attachment 699234
View attachment 699235

Let is marinate while the MBGF got up to 275. She loaded with Blues Hog lump and many hickory/pecan chunks layered in.
View attachment 699233
On at 12 midnight and added some fat in the pan to simmer a while.
Also have my thermo setup for high/low alarms and gonna kick back for quick nap.

Keith
Oh man I'm looking forward to seeing how it comes out!
 
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All wrapped up and riding. Somehow I am out of my favorite Kosmos Q Brisket mop but I really like the Bear and Burton's W sauce and it has a similar taste and smell.
I just gave away(they stole) 2 bottles to my boys this week so managed to use enough along with the rendered tallow to suffice.
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Wanted to try the foil boat but chickened out at the last minute. Felt like I needed a pontoon boat for the size hunk of meat😆. That's a full size pan.

Keith
 
That's how I would load my MB560 GF. Cook on that middle shelf with a pan underneath.

I've been rolling around doing something more than S/P on a brisket. And Holy Cow was at the top of the list. I'd also like to try some of Kosmos Brisket Mop. And put the brisket on the Assassin GF rather than the Franklin.

Lately, I'm seeing more people do more with brisket, even Texas barbecue joints.
 
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I prefer the HC but it too peppery for the wife and grands so we settle on the HG.
It's done us well in comps and gets approval from the toughest judges at home! I had planned to make a stop at ACE all week but just never took the time.
I'll definitely pick up a couple of bottles of the mop and W sauce this week.
Both really add some bold, beefy flavors.
I used the Brisket Mop on steaks before I tried the W sauce.

I'm sure it would turn out great on the cabinet smoker! I'm always on the lookout for a slightly used one!

Keith
 
Probing soft and tender @ 203 IT and smell pretty doggone good!

Let it sit on the counter till temp started dropping and now wrapped in Satan wrap and resting in the MES40 at 145°.
Plan to eat around 5ish so a nice warm rest in needed.
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9 1/2 hr cook at a steady 275.

Gonna add some pork steaks to the mix at high noon and let them enjoy the heat!

Keith
 
912smoker 912smoker looking good so far man!!!

Also if anyone ever wants to know what's in Meat Church Holy Cow seasoning I'm very positive I know exactly what's in it. I was given a bottle for Christmas by my sister in law and when I used it, the flavor was exactly like my home made mix. So I know what it is hahahaha :D
 
912smoker 912smoker looking good so far man!!!

Also if anyone ever wants to know what's in Meat Church Holy Cow seasoning I'm very positive I know exactly what's in it. I was given a bottle for Christmas by my sister in law and when I used it, the flavor was exactly like my home made mix. So I know what it is hahahaha :D
It's definitely a pepper heavy TX rub!
I'd like the homegrown recipe!

Keith
 
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It's definitely a pepper heavy TX rub!
I'd like the homegrown recipe!

Keith
Oh yeah and believe it or not, what makes it seem like heavy pepper is mostly just good fresh black pepper!

Try this homegrown recipe and see how close you get :D

  • Get a measuring cup and a big bowl or a gallon ziplock bag
  • 1 cup good fresh Black Pepper or grind up some peppercorns yourself
  • 1 cup granulated Garlic
  • 1 cup granulated Onion
  • 1 cup Paprika (I used Hungarian non-smoked)
  • 3/4 cup Kosher Salt

This will give you the flavor and that orange color. Now admittedly I don't use granulated Onion. I used dehydrated Onion flakes because that is what is sold at Costco and there are some really awesome benefits to the flakes or minced/dehydrated Onion so that would be my preference.
I simply state to use granulated Onion so you can mimic the look and texture of the Meat Church Holy Cow you buy.

If this is too much seasoning to make then realize each ingredient is an equal 1 part except salt which is 3/4 of a part. Using a 1/4 cup measuring cup would give you much less to play with if you didn't want to go big :D

Let me know how this sounds :D
 
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