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-   -   A brisky day (https://www.discusscooking.com/forums/f36/a-brisky-day-96836.html)

Paymaster 10-21-2016 04:43 PM

A brisky day
 
Well it was quite a windy day, but I did a whole brisket today. Due to the size I cut the brisket in two near the point rather than the conventional way of separating the point and flat. I cooked it on the Akorn and put the point end on the extender rack over the flat end. I used a mix of Montreal Steak Seasoning, Olive Oil, Soy Sauce and Espresso Powder as a wet rub and let it set over night last night. I cooked at 250* until I achieved an internal temp of 195* and a passing probe test. Here are the pics.

https://www.discusscooking.com/attach...7043eb1c7d.jpg

https://www.discusscooking.com/attach...9e1666be02.jpg

https://www.discusscooking.com/attach...2ae860f228.jpg

https://www.discusscooking.com/attach...35ce5d0c67.jpg

https://www.discusscooking.com/attach...33e0627b1b.jpg
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Uncle Bob 10-21-2016 06:56 PM

Would love a piece of that!!! Lookin good!!

PrincessFiona60 10-21-2016 11:26 PM

Oh man, that looks wonderful.

Cheryl J 10-21-2016 11:30 PM

Mmmm....lovin' it, Paymaster. I always look forward to your grillin' and smokin' posts. :chef::yum:

CraigC 10-22-2016 05:39 AM

As always, great looking "Q". I'll have to leave my brisket cooking to looking at your pics.:sad: Karen is not very fond of it. So maybe I'll do a chucky instead! Its about time to restock the andouille and tasso supply.:wink:

Paymaster 10-23-2016 06:53 PM

Thanks Y'all!!!:smile:

Final pics.

https://www.discusscooking.com/attach...a95f03b729.jpg

https://www.discusscooking.com/attach...fc1f5a40a7.jpg

Dawgluver 10-23-2016 07:09 PM

Ohhh. Much yummage, PM! :yum:


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