Not knowing what the heck I was doing I trimmed the fat cap to approximately 1/4-3/8 of an inch. Cleaned the bottom. I didn't separate the point from the flat. But I did clean out most of the fat in the seam. I had to cut the Brisket in half so it would fit on my smoker racks it is a 12 pounder. Made a batch of Wild Wiilly's from Smoke and Spice rubbed it on the fat cap and flipped.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8003555.jpg)
Then rubbed down the Bottom with a good heavy coating.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8003558.jpg)
Stuffed into bags and into the fridge for an overnight to get all happy. While I was waiting I brewed up a batch of my yellow sauce to pour on the Sammies when done.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8003561.jpg)
Habs, I put the picture of the yellow sauce in here incase you want to add it to the recipe on the recipe site. Or let me know and I can send you the direct link.
10.5 -
DO NOT, I say again, DO NOT put that in your smoker. You've screwed it all up and it will turn out disastrously UNLESS you immediately pack it in dry ice and ship it to me (via UPS overnight). I will TRY to save it for you but can't guarantee anything (because you've already made such a mess of it). Again, DO NOT SMOKE. Pack and ship IMMEDIATELY!
PS - Bottle up the sauce and send it, too.
Quote from: Ka Honu on July 10, 2009, 08:37:47 PM
10.5 -
DO NOT, I say again, DO NOT put that in your smoker. You've screwed it all up and it will turn out disastrously UNLESS you immediately pack it in dry ice and ship it to me (via UPS overnight). I will TRY to save it for you but can't guarantee anything (because you've totally screwed it up already). Again, DO NOT SMOKE. Pack and ship IMMEDIATELY!
PS - Bottle up the sauce and send it, too.
Ka Honu,
I would be more than glad to pack it on dry ice and ship it to you. BUT the US Postal Service won't let me ship liquids. By the way how did you know I forgot to put the Cayenne in the Yellow Sauce?
pic pic 10.5 go go looks good
seemore.................
Quote from: Tenpoint5 on July 10, 2009, 08:41:54 PM... BUT the US Postal Service won't let me ship liquids.
Use UPS or FEDEX and put it in an organ donor cooler (it worked on M*A*S*H).Quote from: Tenpoint5 on July 10, 2009, 08:41:54 PMBy the way how did you know I forgot to put the Cayenne in the Yellow Sauce?
If you had, I would have been able to taste it from here.
10.5;
Thanks for the picture of the yellow sauce. No need to provide a link, I can save it from your post. I can't wait to see the finished product.
Quote from: Habanero Smoker on July 11, 2009, 02:00:17 AM
10.5;
Thanks for the picture of the yellow sauce. No need to provide a link, I can save it from your post. I can't wait to see the finished product.
That makes Two of Us for sure!!!
MMMmmmmmmmm.....Brisket!
C
10.5
Your briskit is lookin good ;D
Sorry i didnt call you back yesterday, got busy with salmon and stuff.
nepas
Quote from: NePaSmoKer on July 11, 2009, 09:49:18 AM
10.5
Your briskit is lookin good ;D
Sorry i didnt call you back yesterday, got busy with salmon and stuff.
nepas
No harm No foul
Here we are, the two slabs after getting happy in the fridge for 16 hours. We sat at room temp for an hour. We are currently in the BDS4 cruising along at 225*, having a party and smokin some funny smelling Messy wood!!!
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8003569.jpg)
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8003570.jpg)
Looking good there 10.5. You know it's going to be great. If a rookie like me :P can make a brisket, we all know you can. Look forward to seeing the results and just thinking about it making me hungry!!
All done smoking in the Bradley Party. In foil pans waiting for some Apple Raspberry juice and a foil cover. Then its into the sauna Oven at 200* for about 12 hours. I wont peek until sometime around Noon.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8003572.jpg)
Looking good 10.5
Looks really good!
looks good to me
seemore
Ok Sauna ride is over. I'm a little concerned. When I lifted the slabs out of the pans they looked and felt like I could have shredded them right then and there. If I would have dropped them on the counter very hard I know they would have exploded into a million pieces. They be tender fer sure. Just for 0z and Giggles I checked the temp 211* coming out of a 200* oven. Hopefully they will stiffen or setup a little while in the FTC for the next 5 hours until supper.
The smaller piece with the temp
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8003578.jpg)
The bigger piece right after the foil was removed.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8003582.jpg)
The FTC. (For the New Guys wondering what FTC is. Wrap in FOIL, Wrap in TOWEL, Place in COOLER)
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8003584.jpg)
Chris
That looks good my friend.
nepas
We HAVE A WINNER. Everyone in the family LOVED the Brisket and the Yellow Sauce. Started with a 12lb brisket, the only thing I have left is the Yellow Sauce. They inhaled the thing, super moist and tender. Although next time I will try to only take the Brisket to the 190-200* mark.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8003586.jpg)
In a Sammie with a light shot of Yellow Sauce, added more after the pic.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8003589.jpg)
You are not a virgin any more. :D
That baby looks great. What did you do with the point? I like to chop it and make a sammie out of it.
Quote from: OU812 on July 13, 2009, 09:10:49 AM
You are not a virgin any more. :D
That baby looks great. What did you do with the point? I like to chop it and make a sammie out of it.
I did mine like WTS I left everything all together. I didn't split them.
10.5
I made the yellow sauce.........good stuff
(http://i123.photobucket.com/albums/o290/stlthy1/ys1.jpg)
However i did have to deviate some by adding some smoke to it ;D
(http://i123.photobucket.com/albums/o290/stlthy1/ys.jpg)
Cooling now then into a squeeze bottle ;D
Like they say down south..........................yella sauce ;D
nepas
damm. i was going to stop by and try that bad boy. looks good 10.5
seemore
Nepas,
How bad did the wife WIG OUT when she got and found out what you had been up to?
Quote from: Tenpoint5 on July 14, 2009, 06:04:04 AM
Nepas,
How bad did the wife WIG OUT when she got and found out what you had been up to?
She didnt have a chance to WIG OUT :D I made the sauce after she went to work ;D Opened the windows and turned on the fans.
nepas
Quote from: NePaSmoKer on July 14, 2009, 06:14:28 AM
Quote from: Tenpoint5 on July 14, 2009, 06:04:04 AM
Nepas,
How bad did the wife WIG OUT when she got and found out what you had been up to?
She didnt have a chance to WIG OUT :D I made the sauce after she went to work ;D Opened the windows and turned on the fans.
nepas
CHICKEN!!!!!!!! ;D ;D ;D ;D ;D ;D
"Opened the windows and turned on the fans"
Sounds like my younger days when I would try smoking (cigarettes) but Ill be dammed she would still smell it.