Yesterday was actually Tracy's birthday but due to the weather turning really nasty yesterday, we did this on Saturday when it was close to 90 degrees and just a really nice day. We are not materialistic people and both of us come from humble roots so when I asked her what she wanted for her birthday, after just a moment of contemplation, she just asked me to cook a brisket for her. No problem baby!! Picked up a really small (12 1/2 pounds) whole packer. Cut the point down so it was much thinner on that end and much more consistent with the flat. The plan was to use the meat I cut off for another meal and I wanted to get this done in 8 hours or so. When I asked what else she wanted to go along with the brisket, I I got the weirdest response ever: baked beans and cornbread stuffing. Uh...ok darlin'. It's your birthday dinner.
Trimmed and prepped the brisket on Friday, wrapped in foil, and in the fridge overnight. Here it is Saturday morning just prior to going on the smoker. Seasoned with this insane rub mixture I put together a while back. This stuff is just nuts.
On the Hy Fyre at 7:30 Saturday morning.
Hard to see but got some nice TBS rolling with the storm clouds in the background. Running Jealous Devil lump hardwood and hickory at 250*.
Here we are at the 4 hour mark. Kind of a hazy pic but it's coming along nicely.
7 hours and 45 minutes it's probing tender. Time to wrap and go into the cooler for a nice rest.
SURPRISE!! Happy birthday baby. Is this what you'd call a "beefcake"? Each candle signifies almost 15 years
And her card along with a very minimalist dinner but everything she asked for.
Take a deep breath and.....
This is looking pretty good.
My first plate. Kinda spartan but it's all good.
And of course the mandatory close up shot.
Been crazy busy with a ton of stuff going on and not a whole lot of time to spend in the forum, but this was a fun meal for a really good cause and I felt it needed to be shared. Nothing special, but it was a nice tribute to Tracy. The brisket was perfect...tender, juicy, and a really subtle but undeniable smokiness. I've always made up a baste with several ingredients, one of which was bourbon. Well, this time I decided to use Marsala Wine in the baste instead of bourbon and it was outstanding!! We all loved it. The flavor was more of an undertone as opposed to "in your face" but man, it was good. That will be my go-to from now on. All in all, although very simple, it sure was good, and it was mom's first Texas style brisket. She's starting to understand why TX style Q is as popular as it is. I did not wrap until it was done and time to go into the cooler to rest and after the 4 hour mark, I mopped it every 45 to 60 minutes, then once more when it was wrapped to rest. Simple process but excellent results.
Oh well, all done now. Gonna go catch up on some reading in the forum. Thanks for hanging in there with me. Y'all take care and see everybody soon.
Robert
Trimmed and prepped the brisket on Friday, wrapped in foil, and in the fridge overnight. Here it is Saturday morning just prior to going on the smoker. Seasoned with this insane rub mixture I put together a while back. This stuff is just nuts.
On the Hy Fyre at 7:30 Saturday morning.
Hard to see but got some nice TBS rolling with the storm clouds in the background. Running Jealous Devil lump hardwood and hickory at 250*.
Here we are at the 4 hour mark. Kind of a hazy pic but it's coming along nicely.
7 hours and 45 minutes it's probing tender. Time to wrap and go into the cooler for a nice rest.
SURPRISE!! Happy birthday baby. Is this what you'd call a "beefcake"? Each candle signifies almost 15 years
And her card along with a very minimalist dinner but everything she asked for.
Take a deep breath and.....
This is looking pretty good.
My first plate. Kinda spartan but it's all good.
And of course the mandatory close up shot.
Been crazy busy with a ton of stuff going on and not a whole lot of time to spend in the forum, but this was a fun meal for a really good cause and I felt it needed to be shared. Nothing special, but it was a nice tribute to Tracy. The brisket was perfect...tender, juicy, and a really subtle but undeniable smokiness. I've always made up a baste with several ingredients, one of which was bourbon. Well, this time I decided to use Marsala Wine in the baste instead of bourbon and it was outstanding!! We all loved it. The flavor was more of an undertone as opposed to "in your face" but man, it was good. That will be my go-to from now on. All in all, although very simple, it sure was good, and it was mom's first Texas style brisket. She's starting to understand why TX style Q is as popular as it is. I did not wrap until it was done and time to go into the cooler to rest and after the 4 hour mark, I mopped it every 45 to 60 minutes, then once more when it was wrapped to rest. Simple process but excellent results.
Oh well, all done now. Gonna go catch up on some reading in the forum. Thanks for hanging in there with me. Y'all take care and see everybody soon.
Robert
