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Featured Belly buster Brisket! With Q view

Discussion in 'Beef' started by radio, Aug 11, 2019.

  1. radio

    radio Master of the Pit

    One of the best I have made on the GMG! The new thermal sensor made a big difference in the way it cooks, so i suspect the original was wacky from day one. I had been disappointed in the results of long cooks, so mosty did pork steaks and such in it. When i did brisket or butts, i started them in my stick burner until time to foil them, then transferred to the GMG to finish without babysitting the fire.
    I cooked this packer from start to finish and am pleased with the result. At the stall, I panned it on a rack and added my magic elixir of beef base and brewed coffee. I inserted a probe from my new Thermoworks, then covered tightly with foil to finish. I started probing at 195. But had to take this one to 207 before it probed tender in the flat.
    Pure Texas style with nothing but salt and pepper.
    I reserved the liquid and made a killer gravy for the mashed potatoes. I ate until I was ready to pop! 20190811_132800.jpg 20190811_181001.jpg 20190811_124247.jpg 20190811_180852.jpg
     
    mneeley490, IH 1026, sauced and 19 others like this.
  2. chilerelleno

    chilerelleno Smoking Guru OTBS Member SMF Premier Member

    Like!
    Oh Hell Yeah, that last pic is Money!
    Beautiful brisket, very nice.
    Like!
     
    sauced and radio like this.
  3. radio

    radio Master of the Pit

    Thank you Chili! Since my wife passed last December I have not felt up to cooking like I used to. Just me now, so a big hunk of meat will make many meals.
     
  4. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    Talk about moist - that right there is the definition of a moist brisket.

    Point for sure
    Chris
     
    radio likes this.
  5. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That's a beauty for sure!!!
    Nicely done meal!
    Al
     
    radio likes this.
  6. SecondHandSmoker

    SecondHandSmoker Smoking Fanatic ★ Lifetime Premier ★

    Now, that is brisket.
    Sure does look good.
     
    radio likes this.
  7. tropics

    tropics Epic Pitmaster OTBS Member ★ Lifetime Premier ★

    Looks great to me LIKES
    Richie
     
    radio likes this.
  8. SmokinVOLfan

    SmokinVOLfan Master of the Pit

    Wow that looks amazing points for sure! I could eat several plates of that goodness!
     
    radio likes this.
  9. seaham358

    seaham358 Smoking Fanatic OTBS Member

    Great looking smoke... Nice color on the brisket. I want some brisket now..
     
    radio likes this.
  10. radio

    radio Master of the Pit

    Thanks everyone!
    Having leftovers for lunch right now. It sure is tasty, but the gravy is to die for!
     
  11. pushok2018

    pushok2018 Meat Mopper SMF Premier Member

    This is one mouth-watering piece of beef! Like for sure.
     
    radio likes this.
  12. ofelles

    ofelles Smoke Blower SMF Premier Member

    Ditto what the others have said. Looks amazing. hope you get-keep your cooking back.
     
    radio likes this.
  13. radioguy

    radioguy Smoking Fanatic

    Radio, great looking money shot! I want some taters and gravy! Care to share what you do with the magic elixir?

    I use a similar beef bouillon paste on my briskets, both for injection and rub.

    Looks great!
    RG
     
    radio likes this.
  14. radio

    radio Master of the Pit

    Try beef base instead of bullion for a beefier flavor. I have used bullion and the base is so much better.
    I start with a couple of well rounded tablespoons of it, then brew 16 to 18 ounces of coffee to disolve it with just before putting the brisket in a disposable pan at 150-160 degrees IT. I put a rack with about 1 inch legs on it in the pan, add the brisket, then pour the liquid over brisket, insert temp probe, wrap tightly in foil and finish til tender.
    I chill the drippings so i can separate the fat, then heat in a saucepan while I make a flour slurry to whisk in as a thickener . I usually have add water to dilute the concentrated drippings both to dilute them and increase the volume
     
    radioguy likes this.
  15. creek bottom

    creek bottom Smoke Blower SMF Premier Member

    Looks FANTASTIC!!! Now I'm hungry for brisket.
     
    radio likes this.
  16. drdon

    drdon Smoking Fanatic ★ Lifetime Premier ★

    Amazing cook with the finished Money shot! It looks fantastic.....DECAF?
     
    radio likes this.
  17. radio

    radio Master of the Pit

    Thank you.
    Unfortunately yes on the decaf. A year ago last Christmas I ended up in the cardiovascular ward and the Dr said one issue was strong coffee, and too much of it :-( decaf took some getting used to, but it is better than giving up coffee completely
     
    drdon likes this.
  18. Sucks about the decaf but that money shot I would pay for. Amazing looking meat and the way the gravy just barely dribbles over the brisket looks like what it feels to own a yacht. I imagine anyway, I never feel better than a bite of that tastes!
     
    radio likes this.
  19. Jabiru

    Jabiru Meat Mopper

    Looks very tasty! I am Glad your grill did your food justice so hopefully many more cooks to come.
     
    radio likes this.
  20. uncle eddie

    uncle eddie Smoking Fanatic OTBS Member SMF Premier Member

    Brisket, smashed potatoes and brown gravy sounds awesome...very nice looking meal. Like!
     
    radio likes this.