Brisket, burnt ends & a Mediterranean fatty

[73saint]

Been a long deer season here in Louisiana. So now that it's over, time to get to smoking. Cut and split enough wild pecan wood to last the year, and most of it is seasoned and ready to go. First time firing up the Lang since Thanksgiving.


Got the brisket on 1st. Post trim, was around 14lbs. Cooked at 250, to 205 internal, wrapped in peach paper at 165, let rest a few hours before cutting.

Brisket on the pit, and right before slicing...



Moist, tender w/ good pull. Bark was great.



Cubed up my point and prepped to go back on the smoker


After about two hours they were perfect


The night before I prepped a simple little mediterranean fatty. Sauteed spinach and onions, crumbled feta, and a venison burger/italian sausage meatloaf mix, wrapped of course in a bacon weave. Cooked at 250 for 2.5 hrs to 165 internal. Came out great:



Thanks for stopping by. Looking forward to the spring. Competing in my first cookoff, a local event in New Orleans called Hogs For The Cause. Wish me luck!!

 

[SmokinAl]

Everything looks delicious!
Congrats on making the carousel!
Al

 

[ab canuck]

Looks great, got to try that fatty..... congrats on making the carousel as well....

 

[gmc2003]

Great looking meal(s). I have to find a packer so I can make burnt ends. Usually all that's available around these parts are the flats.

Point for sure.

Chris

 

[73saint]

Thanks. Yeah, I enjoy making the burnt ends and everyone loves them. But honestly, after 12 + hours of running that firebox, you have to really want them. Lately, I've been doing my burnt ends the next day, while cleaning my smoker and fixing up the yard after a 12 hour cook the night before. Labor of love I guess.

 

[troutman]

Spectacular !!! 12 hours cooks are hard to take these days, but you just can't re-create the results any other way. Nice work brother man !!

 

[indaswamp]

Y. U. M.!!!!
Awesome cook! Point!

 

[Rings Я Us]

Super smoke!

Nice smoker.

 

[lovethemeats]

Great looking Fatty. Awesome looking brisket start to finish. Everything looked so good. Points

 

[redheelerdog]

I could eat that! Beautiful smoke ring on that brisket, the fatty looks fabulous.

Nice work!

 

[motolife313]

Nice job and I always love to see stick burners. Seems like I never see them on here lol. So the flat gets to 205 but the point is not quite that high in temp? I've yet to cook a whole brisket? I'd like to soon, Costco has prime for 2.99$

 

[mike5051]

Great smoke! Good luck at Hogs for the Cause, I will have to check it out!

Mike

 

[crazymoon]

73S, Nice smoke on the brisket and fatty ! like

 

[sauced]

Great looking brisket and fatty....nice job!

 

[burgerbob]

Those burnt ends look amazing, definitely something I'm going to strive to recreate.

Love the crispness of the bacon on that fatty. I really like the idea of a Mediterranean fatty. I'm wondering what some ground lamb might taste like. Venison and sausage sound like an interesting mixture.

Points!

 

[gmc2003]

Those burnt ends look amazing, definitely something I'm going to strive to recreate.

Love the crispness of the bacon on that fatty. I really like the idea of a Mediterranean fatty. I'm wondering what some ground lamb might taste like. Venison and sausage sound like an interesting mixture.

Points!

Ground lamb may to lean by itself.

Chris

 

[BigBill115]

It looks wonderful. I am not to far from you I am in St.Bernard.

 

[73saint]

Nice job and I always love to see stick burners. Seems like I never see them on here lol. So the flat gets to 205 but the point is not quite that high in temp? I've yet to cook a whole brisket? I'd like to soon, Costco has prime for 2.99$

I was ball-parking. My flat was likely in the 209 range by the time I pulled it. I probe in several places but the mid area where the flat and point come together is my median.

Great smoke! Good luck at Hogs for the Cause, I will have to check it out!

Mike

Thanks Mike, I have never cooked anywhere besides my backyard and deer camp so it should be interesting.

Those burnt ends look amazing, definitely something I'm going to strive to recreate.

Love the crispness of the bacon on that fatty. I really like the idea of a Mediterranean fatty. I'm wondering what some ground lamb might taste like. Venison and sausage sound like an interesting mixture.

Points!

This was my first time doing this, but I placed the fatty in the oven on broil/high for about 7 minutes and it made the perfect crisp, next time I'll flip in and crisp the underside too.

 

[noble captain]

Look's amazing. My husband and I live in Narin south of New Orleans . We will be going to the Hogs for the cause as patrons lol ( or tasters as my husband calls it lol) good luck. And congrats .