last week I did 5 butts for a luncheon at work (it was today and they loved it to the point I think I have at least 1 person thinking of buying a Bradley). I was going to do a 13# brisket also but didn't have room.
So I left it in the fridge to age a week and started it tonight.
Getting ready to slather and rub:
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0561.jpg)
All rubbed with Salt Lick Clone and then some CT on top plus some Chili powder was standing by looking lonesome so I threw it on. Bent the brisket to fit the rack.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0563.jpg)
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0562.jpg)
All loaded in with 4 hours of hickory.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0564.jpg)
As I was putting it in I realized that this was the first time I cooked a lone brisket in the Bradley. Usually I throw in a butt or two. Perhaps I"ll stop at the market in the morning and get some corned beef and make some pastrami. Hmmmm -pastrami..........
nice job.
Nah do a lone brisket so you know how it acts with ime/temp/taste
Looks fantastic Gus :)
Looking forward to seeing more pics when you're done.
Carolyn
That's a beautiful beast, GR (or is it Mr. Dahmer ?).
It's gonna be good Gus!!
stubborn cuss, 15 1/2 hours and at 159* --going to have to go get more beer or break out the Jack Daniels. its cold outside I may just stay in with the JD.
Dang Gus, that's a big a$$ brisket.
Quote from: GusRobin on December 18, 2010, 08:36:04 AM
stubborn cuss, 15 1/2 hours and at 159* --going to have to go get more beer or break out the Jack Daniels. its cold outside I may just stay in with the JD.
Sounds like you need help there Gus...I'm on my way! ;D
bring beverages
That is a hugh Brisket!
Looking forward for the finish pics.
Quote from: classicrockgriller on December 18, 2010, 01:29:20 PM
Looking forward for the finish pics.
I'm looking forward for the damn thing to finish!!! 21 hrs and at 175*
Quote from: GusRobin on December 18, 2010, 02:13:59 PM
I'm looking forward for the damn thing to finish!!! 21 hrs and at 175*
The bigger they come, the harder they fall.
The good part is, more time to enjoy Mr. Jack's pleasant company. ;)
Big brisket, big (long ) time cook, my bet is it will be worth it. The start looks great.
Yea! Still waiting on a PIC that confirms that big fat piece of brisket will show some shrinkage from all that smoke and love! ;D
Done - took 22.5 hrs and still was only at 179 - 180* when I pulled it and FTC'd it. The thin end looked a little dry. Tender but dry.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0568.jpg)
Here is the drippings I caught in a pan. Good for reheating.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0569.jpg)
Oh yeah baby!
You knocked that one OUT of the park .
That thing is awesome looking.
That Brisket is a true thing of beauty, and I love the collection of those beautiful drippings.
Way to go there Gus! ;D
Great job Gus!
Thanks for posting pics :)
I know what you'll be eating the next few days ;)
Carolyn
Has some burnt ends that I made from the brisket. Great lunch. Sorry the picture is kind of blurry. Guess I wasa in a hurry to eat ;D
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_0571.jpg)
And I would be too!
Looks awesome, GR!
Looks great Gus.
What would you do with the drippings? Make gravy? Anything else?
Thanks.
Jj
Gravy sometimes. There is just me and the wife so usually we have leftovers. I reheat it a crock pot with some of the juice or wrap some pieces in foil with a little juice and throw in the oven.
When you first put the juice in the fridge the fat will gel on top. I remove tghe fat and add a some beef broth.
Dang Gus, that looks awesome!
A Thing of Beauty!!