Here are a couple of briskets I did together over the weekend that finished up earlier today. I sliced these into halves and thirds afterward and will prepare them with sauce later tonight for tomorrow's use.
The first brisket (A) was an Akaushi beef brisket that was just under 15 lb. before trimming. It came with the point and required quite a bit of trimming that proved considerably challenging.
The second brisket (B) is a really nice brisket I picked up here from one of the local supermarkets, around 9.5 lb. One of the better briskets I've come across. It was uniform in thickness throughout and didn't require too much trimming on my part.
A & B rubbed, ready to go into the cooker following 8 hrs. marinated
A (after 13 hrs.), B ( 12 hrs.) both foiled @ 170 and then cooked approximately an additional hour, 45 min. each to 195 degrees and then rested 1.5 hrs. wrapped in towels in cooler
Slices of each
These were started right at 8 p.m. last evening after marinating. For that, I used a combination of brown mustard seed, cumin, ground celery seed, Balti seasoning, ground aleppo pepper, mignonette pepper, minced shallots, tamarri, salt, 1 small jar balsamic capers, a little bit of rice vinegar and olive oil. Not too terribly much of each spice.
Three layers of rubs. The first layer is a couple of John Henry's rubs combined with several spoonfuls of Kretschmer Original Wheat Germ. The idea is trying to incorporate a toasty Char Crust effect. And then following that up with two additional rubs, Obie-Que's and finally Blues Hog having less sugar but yet similar enough to work well together. Once the rubs were applied, I firmed the seasonings with my hands.
The woods used were hickory, cherry, pecan and almond. I smacked these pretty hard with smoke for the first two hours when I put the meat in they were both very chilly. Just a few additional chunks thereafter in the first eight hours. During that time, I had a bath on the lowest grate with one bottle Mothership Wit Beer, two bottles of water, two cups Basmati rice and 1/3 cup Bombay Sapphire Gin.
Waited till around hour eleven before checking the temps that were just shy of 160. Most of the cook my temps were in the 225-230 range and then while foiling I bumped the cooker up to the 275 area.
They each turned out really well, I was satisfied with both. The first was very tender and juicy. The second, pretty much the same way though more on the moist side than juicy. When slicing, I just clipped off the top portion of the point the first brisket had and sliced though it making the slices. Both have a good flavor somewhat reminiscent of beef jerky on the exterior.
The plan is to sauce the better pieces and serve them in a roaster tomorrow afternoon. I've divided them 50/50 together and will serve one batch with Grumpy's Black Label and the other with Grumpy's Goodnight Loving barbecue sauce.
The first brisket (A) was an Akaushi beef brisket that was just under 15 lb. before trimming. It came with the point and required quite a bit of trimming that proved considerably challenging.
The second brisket (B) is a really nice brisket I picked up here from one of the local supermarkets, around 9.5 lb. One of the better briskets I've come across. It was uniform in thickness throughout and didn't require too much trimming on my part.
A & B rubbed, ready to go into the cooker following 8 hrs. marinated
A (after 13 hrs.), B ( 12 hrs.) both foiled @ 170 and then cooked approximately an additional hour, 45 min. each to 195 degrees and then rested 1.5 hrs. wrapped in towels in cooler
Slices of each
These were started right at 8 p.m. last evening after marinating. For that, I used a combination of brown mustard seed, cumin, ground celery seed, Balti seasoning, ground aleppo pepper, mignonette pepper, minced shallots, tamarri, salt, 1 small jar balsamic capers, a little bit of rice vinegar and olive oil. Not too terribly much of each spice.
Three layers of rubs. The first layer is a couple of John Henry's rubs combined with several spoonfuls of Kretschmer Original Wheat Germ. The idea is trying to incorporate a toasty Char Crust effect. And then following that up with two additional rubs, Obie-Que's and finally Blues Hog having less sugar but yet similar enough to work well together. Once the rubs were applied, I firmed the seasonings with my hands.
The woods used were hickory, cherry, pecan and almond. I smacked these pretty hard with smoke for the first two hours when I put the meat in they were both very chilly. Just a few additional chunks thereafter in the first eight hours. During that time, I had a bath on the lowest grate with one bottle Mothership Wit Beer, two bottles of water, two cups Basmati rice and 1/3 cup Bombay Sapphire Gin.
Waited till around hour eleven before checking the temps that were just shy of 160. Most of the cook my temps were in the 225-230 range and then while foiling I bumped the cooker up to the 275 area.
They each turned out really well, I was satisfied with both. The first was very tender and juicy. The second, pretty much the same way though more on the moist side than juicy. When slicing, I just clipped off the top portion of the point the first brisket had and sliced though it making the slices. Both have a good flavor somewhat reminiscent of beef jerky on the exterior.
The plan is to sauce the better pieces and serve them in a roaster tomorrow afternoon. I've divided them 50/50 together and will serve one batch with Grumpy's Black Label and the other with Grumpy's Goodnight Loving barbecue sauce.
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