Red Cow Brisket With Some Taters, Smoked Au Jus & Blarns

Discussion in 'Beef' started by smoking b, Mar 25, 2014.

  1. I've had this brisket bugging me for several days now & I finally had enough. As soon as I took my BBB out of the smoker I turned it on to heat up & started to work on the brisket.

    Here is the red cow brisket I'm using  [​IMG]

    Other side.

    I gave it some beef rub I mixed up & left it sit for a few minutes.

    Once I got the brisket rubbed I sliced up a few things for some au jus.

    And when the smoker was ready I put everything in.

    Smoker temp 225      AMNPS running hickory, oak & maple

    At least I have time to decide what I want to make with it  [​IMG]

    Updates to follow...
    Last edited: Mar 26, 2014
    deansomers likes this.
  2. chestnutbloom

    chestnutbloom Smoking Fanatic

    Can't wait to see! It already looks delicious sitting on your smoker rack! [​IMG]
  3. Thanks man  [​IMG]   I just added the beef broth for the au jus & grabbed another pic - I'll get it up here soon...
  4. newsmokeguy

    newsmokeguy Smoke Blower

    I bet thatta b good!!
  5. Thanks man  [​IMG]   I'm gonna try my hardest to make it good!

  6. Au jus under way...
  7. Jeremy you have just been cooking up a delicious storm lately - one gorgeous menu after the next! Fantastic stuff!!! Thank you for sharing your fabulous meals!!! Cheers! - Leah
  8. I had to tend to the jus so I snapped a pic.

    Red cow brisket coming along nicely   [​IMG]   
  9. little smokey

    little smokey Smoking Fanatic

    So what is in the Jus?
  10. Homemade sauce, celery, onions, bay, garlic, thyme, beef broth I had froze, carrots, homemade wine, a dash of fresh ground pepper & a small pinch of fresh grated ginger  [​IMG]
  11. c farmer

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

    So is red cow red angus or hereferd?
  12. Thanks Leah  [​IMG]   I have a weakness for good food  [​IMG]  
    This red cow brisket came from a hereford about 4 miles away - there aren't any red angus around me that I know of...
  13. seenred

    seenred Smoking Guru Group Lead OTBS Member

    This is lookin' good Jeremy...I'm in!


  14. Thanks Red  [​IMG]   It's about time to eat it  [​IMG]
  15. The brisket is currently resting but it will soon be getting sliced. It passed my toothpick test on the 2nd try & I am expecting it to be very tender.

    Here it is right before I took it out to wrap & rest.

    Au jus right out of the smoker.

    Potatoes boiling.

    I am working on the blarns but they are about done too.

    Updates to follow...
    deansomers likes this.
  16. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Terrific looking meal.

  17. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead

    Wow! I'm gonna need a new phone cause I'm drooling all over this one! That looks awesome!
  18. Thanks Disco  [​IMG]
    Thanks man  [​IMG]   I am stuffed  [​IMG]
  19. Finally time to eat!  [​IMG]

    Simple side of mashed taters to go with the red cow brisket.

    Work station set up.

    Brisket ready to unwrap & devour.

    Mmmm mmmm mmmm  -  look at that  [​IMG]

    I added this goodness to the au jus  [​IMG]

    Smells awesome  [​IMG]

    Slicing this thing up.

    Moist & tender - very juicy  [​IMG]

    Up close action shot.

    A few slices plated with some au jus.

    This red cow brisket turned out very good - great flavor, moist & incredibly tender. It cut quite easily with my fork & kept luring me back for "just one more slice"  It made for a very satisfying meal  [​IMG]

    I'll be back shortly with the blarns - I forgot how good they were & had to make more - shoulda just made extra to start with  [​IMG]  
  20. c farmer

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

    WOW. Great supper.

    I still haven't cooked a full packer.

Share This Page