Next weekends brisket

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JustinCouch
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Re: Next weekends brisket

Postby JustinCouch » Sat Apr 28, 2018 11:55 am

COS?
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OldUsedParts
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Re: Next weekends brisket

Postby OldUsedParts » Sat Apr 28, 2018 12:05 pm

That Princess is growing like a weed :tup: :salut:

Too bad that the Brisket has to take second place in Pretty on this post but those are the breaks :laughing7: :lol: :D

Seriously, Sir, that Brisket looks darned good :chef: :salut: :cheers:
OUP

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Re: Next weekends brisket

Postby JustinCouch » Sat Apr 28, 2018 2:53 pm

Its finally done.!!!!! Probe tender and jiggles like hello. I will post pictures when I slice in about an hour. To those o you braver than me who don't wrap. Does unwrapped brisket jiggle when they are done are they just supposed to be probe tender. If this one is as good as the one i did last week my next one might be done with no foil. The only thing I did diff this time was inject about 6 hours before I put it on the smoker and instead of that nasty sauce mop I used last time I spritzed with apple cedar vinegar.
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Txdragon
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Re: Next weekends brisket

Postby Txdragon » Sat Apr 28, 2018 4:38 pm

JustinCouch wrote:By the way thanks to txdragon for helping me figure out minion method. I filled the firebox and placed tel coals along the backside of the box. That way the fire burns toward the front of the box. When its time fir more charcoal I have been scooping out the ashes before refilling. Temp gouge has been at a steady 300 to 325. I don't have a digital temp gouge so I am guessing its about 275 285 at grate level.

Glad I could help! One thing I've noticed on my Highland is that once temps have a chance to settle in, usually after about an hour or so, the door thermo is pretty darn close to grate thermo.
I'm cooking a chicken today and these are my 2 thermos at the time of this post..
Door thermo...
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Grate thermo...
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They are both sitting at 280°

Your cook is looking wonderful so far! Can't wait to see the results.
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Re: Next weekends brisket

Postby JustinCouch » Sat Apr 28, 2018 5:40 pm

Results. Sorry for the poor pics. I guess I have dropped my phone a time to many. We made the brisket and our neighbor made Mexican rice and what they call ranch beans. The beans were the best. White beans with cilantro onion jalapeños fatback and assorted seasonings. They said if I cook for them one more time they will give me the recipes. Sorry for the crappy pics in advance!!!
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JustinCouch
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Re: Next weekends brisket

Postby JustinCouch » Sat Apr 28, 2018 5:44 pm

Two things for sure! Next time no injection and no wrap! This one tasted just like the last one but with better smoke taste from the oak wood vs the mesquite wood.
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Rambo
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Re: Next weekends brisket

Postby Rambo » Sat Apr 28, 2018 5:58 pm

I love Mesquite on steaks and Fajitas. I prefer a mixture of Hickory, oak, and Pecan. We're very fortunate to be in the Country and have access to all the wood I want. I have to basically have firewood for my antique smoker
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bsooner75
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Re: Next weekends brisket

Postby bsooner75 » Sat Apr 28, 2018 10:08 pm

Way to go Justin! Fine eating.

I too prefer the mesquite for grilling. Smoking I primarily use hickory now (I blame my east Texas roots). Went through an oak phase too. Nothing wrong with that.


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woodenvisions
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Re: Next weekends brisket

Postby woodenvisions » Sun Apr 29, 2018 7:39 am

Nice score JC !!

Looks like you've got the Brisket down pat, great job , looks tasty for sure :)
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Txdragon
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Re: Next weekends brisket

Postby Txdragon » Sun Apr 29, 2018 8:04 pm

JustinCouch wrote:COS?

COS is short for: cheap offset smoker.

That brisket looks killer, brother!
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