Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: WCTaxidermy on December 08, 2013, 06:54:31 PM

Title: -1 below zero Brisket
Post by: WCTaxidermy on December 08, 2013, 06:54:31 PM: I thought I would do up a Brisket for Sunday football. Prepared the 14 pounder Saturday night and put it on the Rec-Tec Saturday at 10:30. Checked the temperature and it was holding steady at minus 1. At that temp, it didn't take me long to put it on the grill and come back inside. Made sure the grill temp was holding steady and went to bed. The Brisket was a 14 pound choice full packer Brisket. I used a 50/50 mix Alder and Pecan.

Here it is after a nights cook and ready to wrap and rest.

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi1073.photobucket.com%2Falbums%2Fw395%2Fwctaxidermy%2Fdecbrisket002_zps27743b3a.jpg&hash=b4c04f402a458abef6eb18fcd343f44d2f9c60bb)

I seperated the point from the flat and made burnt ends out of the point. Those are always a big hit and don't last long at all!

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi1073.photobucket.com%2Falbums%2Fw395%2Fwctaxidermy%2Fdecbrisket006_zpsc34f03bc.jpg&hash=ffb9f83de7d0451f12931fa903526f8f404225f5)

Sliced and ready for dinner with baked beans and rolls. I'm stuffed.

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi1073.photobucket.com%2Falbums%2Fw395%2Fwctaxidermy%2Fdecbrisket008_zps41e18ad9.jpg&hash=3316882bd41a5e80428bca0406e65d38f45d6b90)
Title: Re: -1 below zero Brisket
Post by: wafisherman on December 08, 2013, 06:58:25 PM: :drool: :drool: :drool: :drool: :drool: :drool: :drool: :drool: :drool:
Title: Re: -1 below zero Brisket
Post by: splitshot on December 08, 2013, 07:03:27 PM: where did you get a pecan tree for the smoke? I can just about smell that from Othello. mike w
Title: Re: -1 below zero Brisket
Post by: sled on December 08, 2013, 07:11:17 PM: Damn! Looks Good!!!!
Title: Re: -1 below zero Brisket
Post by: Sandberm on December 08, 2013, 07:16:10 PM: Good golly. Thats the most mouth watering thing Ive ever seen.
Title: Re: -1 below zero Brisket
Post by: WCTaxidermy on December 08, 2013, 07:20:19 PM: Quote from: splitshot on December 08, 2013, 07:03:27 PM
where did you get a pecan tree for the smoke? I can just about smell that from Othello. mike w

I have a Pellet grill so they were Pecan pellets. I love using Pecan on meats and poultry. Othello is not that far away. :chuckle:
Title: Re: -1 below zero Brisket
Post by: Blacklab on December 09, 2013, 04:25:09 AM: Nice eats and ring ;)
Title: Re: -1 below zero Brisket
Post by: WCTaxidermy on December 10, 2013, 01:33:56 PM: Thanks everyone.
Title: Re: -1 below zero Brisket
Post by: yakimarcher on December 10, 2013, 02:29:10 PM: Looks tasty, I think I'm going to do a pastrami this spring
Title: Re: -1 below zero Brisket
Post by: Curly on December 10, 2013, 02:58:34 PM: Quote from: Sandberm on December 08, 2013, 07:16:10 PM
Good golly. Thats the most mouth watering thing Ive ever seen.

:drool:

I'm wanting some BBQ about now. :)
Title: Re: -1 below zero Brisket
Post by: Blacklab on December 11, 2013, 02:37:52 PM: Quote from: yakimarcher on December 10, 2013, 02:29:10 PM
Looks tasty, I think I'm going to do a pastrami this spring

JUST DO IT!
Cause your gonna hate yourself for waiting till spring ;)

It's that good an easy
Title: Re: -1 below zero Brisket
Post by: Kc_Kracker on December 11, 2013, 07:12:23 PM: nice smoke ring, thats all i gotta say brother :tup:
Title: Re: -1 below zero Brisket
Post by: nw_bowhunter on December 11, 2013, 08:29:55 PM: nice looking brisket
Title: Re: -1 below zero Brisket
Post by: rasbo on December 12, 2013, 03:57:40 AM: how does envy look n me? Good looking eats there :tup: