Brisket at the Duke cave

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

  1. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thanks! It was a bit hard to slice in some spots, but it was tasty.
     
  2. dukeburger

    dukeburger Master of the Pit OTBS Member

    This might have been my favorite dish of the whole smoke. I cubed up the rest of my flat for some Brisket Shephard's Pie... I don't think I'll make a shephard's pie without smoked brisket again.. 

    Topped with shredded smoked cheddar and Jeff's Rub.


     
  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    You must be the Duke of Delicious!

    Points
     
  4. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thank you Disco!

    I could live with that alias.
     
  5. Man that looks good   I'll have to try that omelet    [​IMG]

    Gary
     
  6. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thank you gary, much appreciated!

    I had three more of those omelets before I ran out of meat!!
     
    aggie94 likes this.
  7. aggie94

    aggie94 Smoking Fanatic

    Point for creative use of brisket and a great looking cobbler![​IMG]
     
  8. aggie94

    aggie94 Smoking Fanatic

     
    Last edited: Feb 24, 2016
  9. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thanks Aggie!

    The cream cheese really makes the cobbler!
     
  10. slipaway

    slipaway Meat Mopper

    I REALLY wish this was smell-o-vision.

    My mouth was watering just looking at those pictures

    Fantastic job -------
     
  11. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thanks!
     
  12. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Duke, that was an outstanding meal!!! And you just wouldn't let it rest, either...leftover fixings were quite creative as well. That Shepard's Pie...well, what can I say...how could that not be good eats? Nicely done, all the way to the end, brother!!!

    Jeeze, the stuff I miss when I can't spread enough time here...[​IMG]...but, better late than never...it was worth the wait!!!  [​IMG]   [​IMG]

    Eric
     
  13. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thanks Eric!! Appreciate it!!
     
  14. mrbeef

    mrbeef Smoke Blower

    Damn! I just ate and now I'm hungry! That bark looks great! Excellent job! Thumbs Up
     
  15. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Lord help me DB.  That is one fabulous meal you had there.  Everything looks fantastic.  WELL DONE!!

    [​IMG]

    Gary
     
  16. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thanks mrbeef!
    Thanks Gary, Appreciate it!
     
    foamheart likes this.
  17. Mr. DukeBurger
    You gave me some very helpful information on my Sunday Night Temp Stall. Wow! That is mighty fine looking brisket. When my briskets start coming out of my SmokeHouse looking like that I will be one happy sailor. Just wondering how long it took in the smoker and how long did you produce smoke. Thanks Ed
     
  18. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thanks for the kind words Ed!

    I started the brisket at midnight the night before and it was around 3pm when I finished it. Give or take 15 hours at 250 degrees, producing smoke the entire time in my Weber Smoky Mountain. The smoke wood I added at the beginning lasted through til the end, I would not have added more wood chunks if smoke stopped producing towards the end of the cook.
     
  19. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    I'm a bit late.... But, Awesome thread Duke, looks real tasty... dang nice brisky ! Thumbs Up
     
  20. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thanks buddy!!
     

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