This will be my first time cooking a full packer brisket. Got one from Costco last week and trimmed it and pre-seasoned it. Then it was in the vacuum sealer until yesterday morning. There was a nice pound of lean meat that was left over and I seasoned it as well.





Threw both pieces in around 6:30 PM last evening and it cooked all night at 200˚.

Heres' what they looked like at 5:30 this morning.


Wrapped them both up until they hit 205˚ then wrapped them in 3 layers of foil and they went into the empty ice chest at 10:30 this morning.

We cut up the small piece as a lunch snack and it was the most delicious piece of brisket I've ever made! It didn't last 10 minutes and there's no trace of it now.


Still waiting on guest to arrive before we crack open the large piece.


Happy 4th, y'all!

Got a couple of racks of ribs in the smoker, my secret rub on them, of course
Royal Oak 100% natural lump charcoal smoke is provided by 50% Hickory, with a mix of apple, cherry, oak, and pecan chips and chunks. Some of the wood is soaked and some dry.

A can of beer by the opening to lend moisture, moped every 15 minutes with apple cider vinegar, my rub, butter, beer & bourbon.

Moist, tender and jucy. With a deep complex smokey flavor that doesn't overpower the meat. Heaven!

Some homemade BBQ sauce waiting. Just relaxing drinking some cold beer, listening to tunes, with the sound of automatic fire, gunshots, cannon and fireworks in the background.

Ahhh America! Happy 4th of July!



https://postimages.org

ARman

Getting close!



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ARman

4 July Brisket is done!



Dry aged 40 days

quote:

Originally posted by smschulz:
4 July Brisket is done!



Dry aged 40 days

Looks delicious!

ARman

quote:

Originally posted by smschulz:
4 July Brisket is done!



Dry aged 40 days

Steve
That looks delicious

We decided on Filet Mignon
Regards
Russell

quote:

Originally posted by smschulz:
4 July Brisket is done!

Wow!

I swear that when I saw that brisket a Bald Eagle flew past, fireworks went off, Fully automatic gunfire erupted in the distance, NASCAR was playing in the background, somebody brought me iced tea from a Harbour and kicked the extra U out. God bless America.

I nearly salivated on the screen looking at that beautiful brisket!

Brisket makes for a good breakfast too!



3 eggs
4 oz brisket
2.5 oz smoked gruyere cheese
20 gms goat cheese
3 tbs havy cream
seasonings
scrambled in ghee

78 gms protein
3 gms carbs
91 gms fat

1157 cals

I made 4 pork butts yesterday. 2 are for my in laws family get together this weekend and the other 2 were for a buddy. I made a deli style macaroni salad, and some Carolina mustard sauce for the pork. I used my own own pork butt rub on both and added a garlic jalapeno rub to one. I smoked some veggies in a foil pans and added those to the jalapeno butt when I shredded it. It was long day of cooking

Hope you all have a great weekend!

Baby Backs Smoked Party Style with Cherry
Smoked Beans
Twice Backed Potatoes
Cole Slaw

The Rub

^^^^^^^^
You've been busy! Recipe for the beans, please?

Meat Church Pit Beans

This message has been edited. Last edited by: xantom,

OK, I've seen some Meat Church stuff. Thanks!

In case anyone is wondering what party rib style is I'll post the short below. IMO a great way to make very good ribs quickly. I've made these quite a few times. Don't go overboard with the butter and sauce.

Those ribs look mighty tasty, I have never tried making them that way. Perhaps I should give them a go.....thanx!

quote:

In case anyone is wondering what party rib style is…

Wasn’t wondering at all. I think my nose just grew two inches.

I’m going to have to give that a try.

Question for the smokers out there. I know a few of you have smoked pork bellies in to bacon. On a whim, I picked up some pork belly chicharron and put them on the smoker while I smoke some ribs. I am not sure what to expect when they come out, not precisely what to do with them. A net search revealed that smoking and then frying is a good option. Anyone else ever do this?

quote:

Anyone else ever do this?

I haven't, but interested.