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Dat queso looks omnomnomnomnom
Official CCS Grillmasters thread
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My favorite teams
breakfast on the griddle.
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My favorite teams
For today’s cookout.....all stock photos from recipes I’m using.
1. buffalo chicken fritters
2. caprese chicken with balsamic glaze
3. country style boneless pork ribs with dry rub.
4. spaghetti pasta salad
1. buffalo chicken fritters
2. caprese chicken with balsamic glaze
3. country style boneless pork ribs with dry rub.
4. spaghetti pasta salad
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Firecracker sausage/brat and tater salad.
Burque
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Smoked Green Chile Queso.
Brats and Dogs.
Keeping it simple
Brats and Dogs.
Keeping it simple
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So I bought a 5.5lb cut of brisket, I think it was a flat cut.
Pretty simple really.... take it out of the vac seal, rinse in cold water, dry with paper towels.
Then inject with beef broth and rub with Sucklebuster's Texas brisket rub.
Put it on the smoker 225-250 until the stall, wrap and keep cooking until internal temp hits 203.
Remove, let it sit for 10 mins and then cut it up.
Pretty simple really.... take it out of the vac seal, rinse in cold water, dry with paper towels.
Then inject with beef broth and rub with Sucklebuster's Texas brisket rub.
Put it on the smoker 225-250 until the stall, wrap and keep cooking until internal temp hits 203.
Remove, let it sit for 10 mins and then cut it up.
Burque
Huevos Rancheros
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10 Bucks a pound is pretty painful for brisket!So I bought a 5.5lb cut of brisket, I think it was a flat cut.
Pretty simple really.... take it out of the vac seal, rinse in cold water, dry with paper towels.
Then inject with beef broth and rub with Sucklebuster's Texas brisket rub.
Put it on the smoker 225-250 until the stall, wrap and keep cooking until internal temp hits 203.
Remove, let it sit for 10 mins and then cut it up.
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Was worth it, meat was very good.
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How long did this take you from start to finish?
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About 8.5 hrs
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My neighbor has a smoker and has been itching to do a brisket, he always wants my help (plus wants someone to drink beer with all day). I've read it can take 10-12 hours to do, which really leaves me out. I could handle 8.5 hours I thought though. At least get it started around 9:30-10, go do something else for a few hours, and then meet up with him and start drinking beers at 1pm or so.
Burque
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Have to make sure he wraps it when it stalls for the 8 hour thing. Otherwise it could easily be double that.
Burque
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Did you stuff it and cook it at 450 for twenty hours? I bet it would've been better if you had.
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We did a different beef roast earlier this summer.. We did wrap it after 4 hours.. We were approaching 8 hours of cook when a severe thunderstorm started to roll in, so we panicked and pulled it off slightly early..It was still good, but definitely could tell it needed to go to the full 200 degree temp.
Our next smoke, we just did chickens since it was 4th of July and like 90 degrees out and just wanted something easy. Been waiting for a good weekend we're both free to snag a briskett and attempt it. As I'm getting closer to having an infant around though, my weekends often get filled up going out and buying / looking at baby stuff. Most weekends have been quite humid around here lately though anyways, which disinterests me.
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What a pansy, can't stand a little humidity.
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Strip steaks on the grill. Frozen vegetables in the steamer. #Lazy
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Humidity and I have never gotten along.
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Drink more beer
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Just remember you can always finish it in the oven. Pulling it from the grill doesn't have to be the end of it's cook.
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My power was out from 5am thru basically all of yesterday, so I'm late here.
Cook time depends on the amount/thickness of meat.
A full packer brisket is usually like 10-12lbs and can take 1-1.5 hrs per lb of meat.
I've done full packer briskets where I start them around midnight before when I want to serve it and cook it for 16-18 hours.
What I cooked and posted was not a full packer brisket, it was only a cut (point I think, a brisket has a point cut and a flat cut)
It was only about 5.5lbs and my butcher had cut it away from the full packer to sell separately.
And as @Burque said, when the meat stalls, wrap it up tight in the heavy duty foil or your cook time could balloon by 6-8 hours.
Also, if you've had it on your smoker up to the stall, you can wrap it, put it on a baking sheet, and finish it in the oven at 225-250.
Either way, if you are cooking a big hunk of meat (think pork butt, brisket, etc) you'll need to wrap it when it stalls or build in an extra 4-6 hours to get thru the stall.
