Lol … did you shoot it for tenderness. Looks delicious. There’s a smoke house in downtown Lansing called Meats. Love their brisket. I try to get there monthly while on business.
I'd say that pistol is to prevent booz and brisket theft.
Lol … did you shoot it for tenderness. Looks delicious. There’s a smoke house in downtown Lansing called Meats. Love their brisket. I try to get there monthly while on business.
View attachment 309467
CHRISTMAS DINNER!!!
Brisket turned out the best I've ever done!!!!!
Rock Island .38 with fmj +p+ reloads....
CRKT clip point folder......
Buffalo Trace and Elijah Craig Small Batch paired with Founders All Day IPA......
All of this with organic root veggies...(parsnips, turnips, sweet potato and potato) Michigan sweet cherry salad, and Dinner rolls....
Now there's a still life I can fully support! None of the silly flower and fruit stuff!View attachment 309467
CHRISTMAS DINNER!!!
Brisket turned out the best I've ever done!!!!!
Rock Island .38 with fmj +p+ reloads....
CRKT clip point folder......
Buffalo Trace and Elijah Craig Small Batch paired with Founders All Day IPA......
All of this with organic root veggies...(parsnips, turnips, sweet potato and potato) Michigan sweet cherry salad, and Dinner rolls....
A small end & a bit of centre cut, a small glass of Elijah, very easy ice, some veg ...... the next sound, after the utensils clicking on a plate will be a satisfied sigh of utter contentment.Now there's a still life I can fully support! None of the silly flower and fruit stuff!
Summerthyme
Looks absolutely delicious usmcpackrat. What final internal temperature should I be shooting for? And will 9mm do for tenderization, it's as close as I've got to 38.
Thank you for the vicarious brisket!
A small end & a bit of centre cut, a small glass of Elijah, very easy ice, some veg ...... the next sound, after the utensils clicking on a plate will be a satisfied sigh of utter contentment.
I'm going to copy this whole thread, edit out all the drooling and add the variations to my Recipes folder.
Been fun folks
Merry Christmas to all y'all and, Thank You .....
Oh absolutely! Getting some insight into how others prepare theirs is entertaining at least. I'm going to incorporate some of the suggestions above into mine (which are smaller; just 2 of us)Give her a shot.....a good brisket is always a fine meal....
Oh absolutely! Getting some insight into how others prepare theirs is entertaining at least. I'm going to incorporate some of the suggestions above into mine (which are smaller; just 2 of us)
This will be fun.
Wish you could sample...
I am sure yours is a work of art I'd love to be able to taste it.
Old family story ... my mom's mom's family has had an annual reunion every year for decades. I was still a pre-teen when we had our first one in AL (it rotated among family units all over the country.) It was decided that we would pit cook BBQ for our main offering. First thing we did was to go cut a truck load of hickory and stack it to season. The hosting family had most of a year prep time.
I have several Texas cousins about my age, and of course we all had to sit up with the pit while the Q cooked. The pit was half a sheet of hardware cloth (4'X4') covered up with Boston butts and pork shoulders. The hickory was burned down to coals by placing billets across two larger logs, and shoveling coals as they burned down under the meat in the pit. The pit was loose stacked (unmortared) cinderblocks with the hardware cloth grill about 3' above the coals and closed off with roofing metal. The cooking took all night, and breakfast - bacon, scrambled eggs, sausage and home fries) was cooked in a huge camp skillet over the coals.
The cooks were all well hickory smoked when the Q was done
The next year my south Texas cousins volunteered for hosting tasks. I asked them what they were cooking. They said they were BBQing beef. First I had ever heard of such a thing. But I took a turn or two stoking the smokers overnight, and found out even lifelong rednecks could learn a thing or three. Mesquite is Texas hickory ...
First time I had huevos rancheros, too ... never have turned down a chance at brisket since.
OK, here we go. For my son's 16th birthday. Going in at 00:00 at 225° for 18 hours. Followed everything so far to the letter, it's only a 9 pounder, so brined it for 18 hours (2 hours per pound). I used my own pork rub, modified slightly. It was already quite similar to yours usmcpackrat.We shall see.....
Hopefully we can get you up to par....
One year, we had a golf, charter event that wanted brisket & bbq for 180 people in a tournament.
The cafe manager snagged me to man the pit.
By the time employees ordered one for themselves, I did 18.
Made for a long 2 days.
One thing the manager found that helped immensely was some heavy, insulated rubber gloves. They came up past the elbow and made it easy to keep all that meat rotated around the pit.
I got to the bottom of the second page before I realized that brisket had been gone for years!
I could bite a baby's ass through a park bench right now.