Getting dinner ready for tonight, well actually started yesterday for dinner tonight! 2 briskets all rubbed up and happy waiting for the smoker to come up to temp.
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002569.jpg)
After 8 hours in the smoker, with mesquite of course!
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002570.jpg)
And after 12 more hours cook time...Time to wrap up tight and FTC for a bit, and get started on some side dishes!
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002571.jpg)
C
Awesome as usual WTC!
What does "FTC" mean?
Thanks
Brad,
FTC equals Foil, Towel, Cooler which is not only common to this board but in competition and other boards. I smoke my brisket uncovered or unwrapped and then when it is ready and pulled, it is wrapped in foil, then a towel and then into a cooler for several hours. The temperature will hold at close to optimum for continuing to melt the collagen and connective tissue. It can make for a more tender brisket. The juices also set during this period of rest.
This will also give you a hold time for serving in case you have an uncooperative brisket. The Brisket will be adequately hot for serving several hours later.
There is a picture in one of my posts: http://forum.bradleysmoker.com/index.php?topic=12061.0
It is not an absolutely necessary step. I have served many a tender, moist brisket with just a brief rest.
Looks good WTS. 20 hours. I'll be that is one two tender briskets.
Good luck and slow smoking,
Pachanga
Brad,
Check our FAQ Page - http://www.susanminor.org/forums/showthread.php?p=748#post748
acronyms http://www.susanminor.org/forums/showpost.php?p=766&postcount=9
Awesome as always, West Texas!
We have done three briskets so far, and they have been great, but the bark on them does not compare to yours.
Do you leave them in for a full eight-hour smoke? How do you get such a nice bark?
seemore
Quote from: seemore on November 08, 2009, 03:38:59 PM
Awesome as always, West Texas!
We have done three briskets so far, and they have been great, but the bark on them does not compare to yours.
Do you leave them in for a full eight-hour smoke? How do you get such a nice bark?
seemore
These were done in the offset for the 8 hour smoke..so yep smoke the whole time. The way I get a good bark is a liberal coating of rub and mesquite smoke....and I mean don't be shy with that rub! Some use the mustard slather, not gonna knock it one way or the other, IMHO that will not help. Had to do these in the offset due to the OBS full of ABT's and some pork loin (mustard went on that!) But nonetheless offset or BS...heat is heat and smoke is smoke. The difference with the two smokers is alot of hassle with the offset, but temp recovery in the BS takes a bit longer, and I guess the smoke ring but really that is just for looks and does not affect taste. Just remember low and slow....its almost impossible to overcook a brisket!
C
WTS,
Those look awesome, Great Bark!!!! Since you can only eat one send me the other one.
WTS, once again a great looking brisket! You do have a way with those. ;D
Nice going WTS. Incredible as always.
KyNola
Dinner time....some pintos and tater salad (thats a good place for mustard)
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002572.jpg)
C
wts OMG...........thanks .................
seemore
Great brisket, great bark, great misquite and OH yah........ Great cook at the helm.
As usual well done WTS
HR
I know me and WTS think alike when it comes to brisket,....well other than choice of wood ;D (I like Oak, but....)
Looks great, WTS.
As an aside...one of the best briskets I've ever cooked was done with nothing but salt, pepper, and (GASP!) mesquite. ;D (Sue me, I'm from Texas) :)
Quote from: JGW on November 09, 2009, 06:36:16 PM
I know me and WTS think alike when it comes to brisket,....well other than choice of wood ;D (I like Oak, but....)
You proved that one JGW with the brisket throwdown! Sure did enjoy it and hope to see more of your smokes!
I'm looking to re-locate. Is the house next to WTS for sale?
Quote from: Smokin Soon on November 09, 2009, 08:20:01 PM
I'm looking to re-locate. Is the house next to WTS for sale?
NO ! I'm movin there.
Great smoke WTS !
OK SS ....it's a duplex...come on.
Leftovers reheated last night and onto some warm flour tortillas!
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002573.jpg)
C
You are the man WTS, that looks so good.
I'll take two, havent had breakfast yet.
Your idea of the brisket egg rolls are a hit here. Taby's friends are asking for them when they come over now and my mom has requested some also.
Thanks
It all looks awesome.
I ran across a recipe yesterday for 'brisket lasagna'. I'll try to find it again..
Breakfast of Champions!
Sometimes I wonder what the rich people eat. It can't be any better than what we do.
Quote from: classicrockgriller on November 11, 2009, 03:47:50 PM
Sometimes I wonder what the rich people eat. It can't be any better than what we do.
The difference is that they don't have to cook it and it's probably not as good anyway.
I made brunch today, fajitas. Had leftover Porterhouse steak from the grill last night. Sliced it real thin. Heated up the peppers, onions and garlic from last weekend. A little salsa and sour cream. Good stuff.
More leftovers tonight. Sliced two one inch thick chops off of the pork loin from Sunday. Vac'ed and froze the rest. Did the chops quickly on the grill along with leftover turnip greens with garlic and refried beans on the side. Kind of a strange combination but it was good.
Arnie, that sounds good to me.
Arnie, cant remember the last time I had turnip greens.
Sounds good to me, refried beans goes good with everything.
Quote from: OU812 on November 12, 2009, 07:12:45 AM
Arnie, cant remember the last time I had turnip greens.
We don't have them that often but we love 'em. Once a month or so, we go to a Spanish/Latino oriented market. They have 4 or 5 different greens, all de-stemmed, washed, chopped and cellophane packaged. They have great fresh produce; bags of avocados and some things I've never heard of. An aisle of canned beans, refried beans, dried beans, etc. All kinds of interesting stuff. Did you ever hear of green olives stuffed with chopped tuna? They come in a can. Good. The market is interesting because they have a lot of stuff that I don't see in our mega-marts.
Green olives stuffed with tuna?
Now thats something I would like to try.
I love green olives stuffed with garlic and jalapenos.
Quote from: OU812 on November 12, 2009, 09:55:56 AM
Green olives stuffed with tuna?
Now thats something I would like to try.
I love green olives stuffed with garlic and jalapenos.
I love the garlic and J stuffed olives too. They had those as well as an anchovy-stuffed variety and probably one or two others. My wife wouldn't let me get the anchovy olives. >:(
Quote from: ArnieM on November 12, 2009, 10:22:28 AM
My wife wouldn't let me get the anchovy olives. >:(
Now why is that? The after affects cant be any worse than garlic :D
Quote from: OU812 on November 12, 2009, 10:31:02 AM
Quote from: ArnieM on November 12, 2009, 10:22:28 AM
My wife wouldn't let me get the anchovy olives. >:(
Now why is that? The after affects cant be any worse than garlic :D
Too salty for her. She loves most any kind of fish, lobster and crab as well as clams and oysters on the half-shell, but draws the line at anchovies and raw fish. I love Sashimi with raw tuna, salmon, etc., as long as I know I'm getting quality fish and some good Wasabi.