I had a brisket in the freezer just screamin out COOK ME!
So I trimmed most of the fat.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/brisket/100_2738.jpg)
Then cut out that big hunk of fat separating the point from the flat.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/brisket/100_2739.jpg)
Seasoned the inside up good.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/brisket/100_2740.jpg)
Put him back together and more seasonings.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/brisket/100_2741.jpg)
The other side and on the rack ready for the smoker.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/brisket/100_2742.jpg)
After 4 hr of Oak I did the crunch,,,,,,,with onions and a warm beer.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/brisket/100_2745.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/brisket/100_2747.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/brisket/100_2748.jpg)
Pulled outta the smoker when it was fork tender, around 185 F. Let rest in the foil on the cuttin board about an Hr then unwrap and we got this,,,,,,,had to give a quality test.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/brisket/100_2759.jpg)
Taby done the cuttin wile I got the rest of the fixins out.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/brisket/100_2760.jpg)
Sausage balls
(http://i726.photobucket.com/albums/ww263/OU812_bucket/brisket/100_2761.jpg)
Tater salad
(http://i726.photobucket.com/albums/ww263/OU812_bucket/brisket/100_2766.jpg)
Coleslaw
(http://i726.photobucket.com/albums/ww263/OU812_bucket/brisket/100_2767.jpg)
Baked beans
(http://i726.photobucket.com/albums/ww263/OU812_bucket/brisket/100_2768.jpg)
And Dinner Time!
(http://i726.photobucket.com/albums/ww263/OU812_bucket/brisket/100_2769.jpg)
That there brisket was soooo tender and soooooooo moist every one had seconds.
Dayum - Nice!!
Are those your pink toed socks?? ;D ;D ;)
Now that works for me...I'll just get in line...
Looks great...I'd be behind G9!
Looks good. How much did it weigh and how long did it take using the clutch?
Quote from: squirtthecat on June 13, 2012, 03:47:11 PM
Dayum - Nice!!
Are those your pink toed socks?? ;D ;D ;)
They aint Taby's I do believe she gots them shorts on and the painted toe nails. So either curt is a wearing them PINK toed socks or Curt gots him some PAINTED toe nails!! :o
Looks excellent
I could have that for breakfast right now!
Very very nice.
Looks great, I am a little disappointed though, you didn't invite us over first..... ;D
THUMP!!!
(http://images.sodahead.com/polls/000385729/polls_Jaw_Dropping_Dog2_1342_532026_answer_1_xlarge.jpeg)
WOW!!!
Nice spread. Everything looks great.
Sent from my iPhone using Tapatalk
Awesome! Gotta try the onion trick next time -- I normally just do beef broth but I love the beer/onion combo!
Great job Curt, looks soooooo good.
Quote from: Tenpoint5 on June 13, 2012, 07:08:02 PM
Quote from: squirtthecat on June 13, 2012, 03:47:11 PM
Dayum - Nice!!
Are those your pink toed socks?? ;D ;D ;)
They aint Taby's I do believe she gots them shorts on and the painted toe nails. So either curt is a wearing them PINK toed socks or Curt gots him some PAINTED toe nails!! :o
Them pink toed socks are on Tabys little feet and them painted toe nails belong to Tabys friend Mel. :P
Guss,,,,,,,,,,,,,I dont remember much of that day. ::) ;D
man that looks really good, brisket looks awesome
Quote from: OU812 on June 13, 2012, 03:45:26 PM
After 4 hr of Oak I did the crunch,,,,,,,with onions and a warm beer.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/brisket/100_2745.jpg)
New to smoking (so new in fact that the smoker is in transit, I don't even have it yet), what does that mean: "did the crunch"?
Someone came up with the name "Texas Crunch" for when you braise your brisket in foil. ;D
Here is an article on "Texas Crutch" that explains it (and why one would do it) --
http://amazingribs.com/tips_and_technique/texas_crutch.html (http://amazingribs.com/tips_and_technique/texas_crutch.html)
That looks great!
Now I am hungry ;)