Sunday Brisket at the Hacienda

[bdskelly]

 
This is looking so good. You and cfarmer have almost got me to break down and make a mini by the way. My wife hates you.

Disc

Shoot man  They only cost 100 bucks US. Thats only $75 Canadian! Your problem is finding the Tamale pot up there.  Too bad you have no friends in Texas where they are cheap and readily available to ship you one.  hint hint. b

 

[disco]

 
Shoot man  They only cost 100 bucks US. Thats only $75 Canadian! Your problem is finding the Tamale pot up there.  Too bad you have no friends in Texas where they are cheap and readily available to ship you one.  hint hint. b

I have the Smokey Joe Gold and what has been holding me back is the pot. I would be happy to send you the money but would be loathe to bother you.

 

[disco]

 
Shoot man  They only cost 100 bucks US. Thats only $75 Canadian! Your problem is finding the Tamale pot up there.  Too bad you have no friends in Texas where they are cheap and readily available to ship you one.  hint hint. b

Actually, I have just found an IMUSA 32 Quart Steamer pot on Ebay that will ship here. Is that the right item?

 

[bdskelly]

 
I have the Smokey Joe Gold and what has been holding me back is the pot. I would be happy to send you the money but would be loathe to bother you.

I'll PM you my friend. 

 

[woodcutter]

First signs of spring started around here and your brisket puts spring fever on maximum. Very nice looking brisket!

 

[bdskelly]

Folks... This brisket turned out great. Perfect tender texture with just the right amount of "snap" to the slice when you bit on it. The rub was spot on. It barked perfectly and enhanced the beef rather than over powered. I injected a simple mixture of beef broth with a dash of the rub. The smoke was courtesy of AMNPS 3/4 full with the Pit Master Blend. 12 pounds or brisket smoked at 225 took 14 hours to hit 170 internal temp. It was then wrapped in foil and taken to 190.  Then taken off the smoker and rested for 1 hour before slicing. 

And here is what happened...

P3160002.JPG

• bdskelly
• Mar 16, 2014

 

[disco]

Great looking beef!

Disco

 

[JckDanls 07]

Damn that brisky looks good ....

 
Shoot man  They only cost 100 bucks US. Thats only $75 Canadian! Your problem is finding the Tamale pot up there.  Too bad you have no friends in Texas where they are cheap and readily available to ship you one.  hint hint. b

Actually, I have just found an IMUSA 32 Quart Steamer pot on Ebay that will ship here. Is that the right item?

Disco.. the IMUSA is the pot I used for my build.. bought at Walmart ....

 

[bdskelly]

 
Great looking beef!

Disco

Thank you sir.  You have a PM 

 

[bdskelly]

Maybe just one more Q View 

P3160001.JPG

• bdskelly
• Mar 16, 2014

 

[disco]

 
Maybe just one more Q View 

P3160001.JPG

• bdskelly
• Mar 16, 2014

How cruel to rub it in!

 

[foamheart]

 
I'll PM you my friend. 

 
Thank you sir.  You have a PM 

Disco........ You may have a PM.......... <chuckles>

Nice looking brisket BTW. I bet ya made the bride smile!

 

[smoking b]

P3160001.JPG

• bdskelly
• Mar 16, 2014

Looks like it turned out great man! 

 

 

[bdskelly]

 
Great looking beef!

Disco

Thank you sir.  You have a PM 

Nice looking brisket BTW. I bet ya made the bride smile!

Yup. She smiled Twice this weekend!

 And enjoyed the brisket too.

But rumor has it that the "the lady friend down the river" will be smiling all week! 

 

[seenred]

Very nice Brian!  That looks delicious...glad your rub turned out.  Great job!  

Red

 

[Rafter H BBQ]

Oooohhhh, if that tastes half as good as it looks, dang !! Wow !! Nice job Brian !! :biggrin:

Justin

 

[leah elisheva]

That looks really juicy and tremendous!!! A fabulous start to the week, right? Great job!!!! Cheers! - Leah

 

[sam3]

Looks great Brian!

I joined KCBS so I can get a day pass to Restaurant Depot, seems that is the only place to find packers up this way. So I'm told...

Excellent job!

 

[texasgal81]

 
Folks... This brisket turned out great. Perfect tender texture with just the right amount of "snap" to the slice when you bit on it. The rub was spot on. It barked perfectly and enhanced the beef rather than over powered. I injected a simple mixture of beef broth with a dash of the rub. The smoke was courtesy of AMNPS 3/4 full with the Pit Master Blend. 12 pounds or brisket smoked at 225 took 14 hours to hit 170 internal temp. It was then wrapped in foil and taken to 190.  Then taken off the smoker and rested for 1 hour before slicing.

And here is what happened...

P3160002.JPG

• bdskelly
• Mar 16, 2014

Brian - I think on the next one, I'll do the pull and wrap method. Maybe that will help? I just don't want it to ruin the texture of the bark. Have you noticed that when you wrap?

 

[bdskelly]

 
Brian - I think on the next one, I'll do the pull and wrap method. Maybe that will help? I just don't want it to ruin the texture of the bark. Have you noticed that when you wrap?

Howdy Gal

If you like a crunchy kind of bark then you will lose a bit of that texture doing your brisket this way,  But as you can see it won't be dry. 

Brian