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Great Brisket and Spares : QView

Discussion in 'Beef' started by bignick, Dec 26, 2010.

  1. bignick

    bignick Meat Mopper

    So, I had a lot of time off work for the holiday and had the urge to smoke some meat.  I was at Wal-Mart doing some Christmas shopping and thought I would take a gander down the meat isle.  I've never bought anything from there and certainly didn't plan on it, but thought I would at least take a look so see if something was calling my name.

    Well, it wasn't this guy!  I had no idea that anyone sold whole hog heads.  What do people do with these things?


    I did find these two pieces labeled "brisket" that did strike my curiosity.  I should have snapped a pic of the label, but I think they were about 4-5 lbs a piece.  Are these the points?  or small flats?  I don't have a lot of experience with brisket (only cooked one), so I need some help identifying what I just ate.  Here they are slathered with mustard and rubbed.  I injected them the night before with beef broth, onion powder, garlic powder, tabasco, and Newcastle beer.


    I had some spares that I bought earlier in the week from the grocery store that tagged along for the party.  I cut them down, gave a light coat of mustard, and rubbed the night before.  I used a rub recipe from a friend who does comps and has won some notable awards using this rub.  I'll post the recipe at the end.


    Here is the loot just before a mop of Wicker's baste/marinade.


    I did a 3 - 1.5 -.5 on the ribs at around 240-250 using lump, pecan, and hickory.  I started the beef fat down, flipped after 2 hours, and flipped again after 2 more.  Here is a shot just after the ribs came out of the foil for there last leg of the race.


    Here are the ribs cut up.  My Blackberry takes aweful pictures in florescent light. You can't really see the smoke ring on these, but it was there, and these ribs were fantastic.  Not fall apart, but easily pulled of the bone clean.


    Here are some pics of the brisket.  You can see the smoke ring on these.  This meat was as tender as butter and tasted unbelieveable.  I was running out of time and had to go to a party, so I pulled these around 150*, foiled, and put into a 225 oven to finish.  The went to about 200*.  I let rest in the oven about 30 minutes before slicing.  This will be done again soon, definitely a new favorite.



    Thanks for checking out my Qview!  I also did a turkey this week.  It turned out great, but nothing to brag about around here.

    The rub recipe I promised...this makes a decent sized batch:

    3 cups brown sugar

    1 cup sugar in the raw

    2 cups paprika

    1/4 cup salt

    1/4 cup black pepper

    1/4 cup granulated garlic

    1/4 cup onion powder

    1/4 cup deyh orange peel

    1/4 cup cumin
    mballi3011 likes this.
  2. thebarbequeen

    thebarbequeen Smoking Fanatic

    BEAUTIFUL brisket!! that rub looks real pretty on those ribs, too. thanks for sharing!
  3. bignick

    bignick Meat Mopper

    Thanks, Queen.  I just had to run to the fridge and get another slice of beef.  It is like meat candy!
  4. Dude! That brisket looks great! I just emailed the rub rec to myself to make this weekend. well done and thank you!!!
  5. bignick

    bignick Meat Mopper

    Thanks for the kudos.  I was hoping that someone could give me a hawg head recipe and/or tell me what part of the brisket I have in those pictures.
  6. raptor700

    raptor700 Master of the Pit OTBS Member

    My grandmother made some very good Hog Head Cheese(souse) from those.
  7. bignick

    bignick Meat Mopper

    "Head Cheese"... ah HA!  I'm going to look for the recipe!  What does it taste like?
  8. raptor700

    raptor700 Master of the Pit OTBS Member

    It's kinda like a spicy sausage without the smoke flavor. As I'm typing this I realize that smokin a block of souse is a good idea  [​IMG]
  9. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    Great looking smoke man. You got a great smoke ring on that brisket - congrats  
  10. fpnmf

    fpnmf Smoking Guru OTBS Member

    Great looking chow!
  11. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Excellent looking grub! Ribs look juicy, & great smoke ring on the brisket. The briskets look like flat cut. I'm sure someone here has a recipe for hogs head.
  12. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    I think the small ones are more tender, so next time you go to the store, be sure you get a "little head".  


  13. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    I also have to agree and you have a great smoke underneath your belt now. Great job on the brisket and thoses ribs look like some of the most meaty that I have seen in a longtime.
  14. bignick

    bignick Meat Mopper

    Thanks for the comments.  I'm really honored that this post is featured on the carosel at the top of the home page.  I really owe this place a lot, I have learned so much about our hobby.
  15. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    very nice [​IMG]
  16. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    they look great, well done
  17. Very good lookin brisket! I am going to do one in the next couple weeks!