Brisket at the Duke cave

Discussion in 'Beef' started by dukeburger, Feb 13, 2016.

  1. dukeburger

    dukeburger Master of the Pit OTBS Member

    Grabbed a nice 12lb packer yesterday morning and wasted no time by getting her into the WSM that night for an overnighter.

    For the rub;

    2 Tbs Tatonka Dust

    2 Tbs Turbinado Sugar

    1 Tbs CBP

    Trimmed it up as I normally do (fat cap down to ~1/4", all fat on the other side) , except this time, I partially separated the point from the flat. This made it way easier to separate later.

    Smoked at 240*F-250*F with hickory, fat cap down, unwrapped the entire smoke, tested for tenderness at 198*F and was very tender. The flat was a bit overcooked I think if I had checked for tenderness around 195*F, I could have avoided that. No big deal, still turned out excellent, noted for next time. Didn't peek once the entire smoke!

    I like my burnt ends to be fall apart tender and melt in your mouth, so I like to cook until the flat is done, remove from smoker, separate, wrap the flat in butcher's paper and keep in the cooler while I cube up point and place back in the smoke for another hour.

    Tossed burnt ends in Cattle Boyz Chipotle Maple Bacon BBQ Sauce and some of Jeff's Rub before placing back in the smoker on a perferated foil tray. These seem to turn out better and better each time!!

    Served up with a salad and a dish of corn with Miss Duke's chopped candied jalapenos. For desert was Miss Duke's Homemade Peach Cobbler!















     
    gary s, smokinal, bigtrain74 and 10 others like this.
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Mouth watering. :drool

    POINTS
     
  3. b-one

    b-one Smoking Guru OTBS Member

    Duke cave,I like it! Burnt ends are my fave,any leftovers? Nice smoke,the desert looks great!!
     
  4. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thanks Adam! Appreciate it.
    Thanks b-one!

    Just the two of us, so tons of leftovers. Looking forward to seeing how much I can cram into my omlet tomorrow morning!!
     
  5. b-one

    b-one Smoking Guru OTBS Member

    I also like brisket hash,then todos two over easy or sunny side up eggs on it!
     
  6. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Yum!!  [​IMG]   You've got my me droolin' too, Duke!  That all looks delicious...nicely done!  And it reminds me that I reheated the last vacuum bag of brisket out of the freezer the other night...gotta do a briskey smoke pretty soon to restock...

    [​IMG]

    Red
     
    Last edited: Feb 13, 2016
  7. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Dauummn, that whole spread is Out Of Bounds!

     
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That's awesome Duke!!

    Everything looks delicious!

    Love the bark on the brisket!!

    POINTS!!

    Al
     
  9. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Duke that looks so good,my mouth is watering stomach growling.I'm hungry now.Points

    Richie
     
  10. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    DB, Awesome looking smoke sir !
     
  11. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thanks Red! Much appreciated!!
    Thanks! Everything was great!
    Thanks Al! Love the bark you get from not wrapping!

    Thanks for the points!
     
  12. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thanks Richie! Appreciate it!!
    Thanks CM!!
     
  13. scooby

    scooby Fire Starter

    Any chance of getting that cobbler recipe? :drool
     
  14. dukeburger

    dukeburger Master of the Pit OTBS Member

    Recipe was from Allrecipes, I'll copy/paste it here and change what she changed.

    Cream cheese was added as chunks and layered in with the peaches.

    Ingredients

     
    • 8 fresh peaches - peeled, pitted and sliced into thin wedges (She used frozen & thawed slices)
    • 1/4 of a block cream cheese (whatever was left in the fridge)
    • 1/4 cup white sugar
    • 1/4 cup brown sugar
    • 1/4 tsp ground cinnamon
    • 1/8 tsp ground nutmeg
    • 1 tsp lemon juice
    • 2 tsp cornstarch
    • 1 cup all-purpose flour
    • 1/4 cup white sugar
    • 1/4 cup brown sugar
    • 1 tsp baking powder
    • 1/2 teaspoon salt
    • 6 TBS butter, chilled and cut into small pieces
    • 1/4 cup boiling water
    • MIX TOGETHER: (For sprinkling mixure)
    • 3 TBS white sugar
    • 1 tsp ground cinnamon
    1. Preheat oven to 425 degrees F (220 degrees C).
    2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
    3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
    4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.
     
  15. scooby

    scooby Fire Starter

    Much appreciated my friend.
     
  16. dukeburger

    dukeburger Master of the Pit OTBS Member

    Couple of leftover dishes;

    Chopped burnt end 2 egg cheese omelet for brunch with Sriracha


    And a brisket & smoked monterey jack sammy with bbq sauce and spicy mustard on a homemade hoagie for dinner

     
    jetlinkin and docho11idaze like this.
  17. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    HOLY MOLY!!!

    Your killing us Dude!!!

    That omelet is awesome!!

    [​IMG]

    Al
     
  18. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking brisket, burnt ends and left over sandwee!

    POINTS!!!!
     
  19. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thanks Al!

    Brisket shephard's pie is next!!
    Thanks Case, and for the points!! Appreciate it!
     
  20. Dang! That is bark you can be proud of. Nice looking smoke. Very nice. 
     

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