The wife's b-day is here and we had a small party yesterday. She has but 2 requests for her birthday... brisket and cheesecake. I am more than willing to prepare both.
Plus, you know, you got to have beans and slaw.
I started Friday by making the cheesecake. I didn't take any prep photos because its like cream cheese and eggs... we have seen them before.
Here is a photo of the cheesecake Saturday morning.
We are sort of cheesecake purists in that we don't need no stinking fruit! :lol:
After the cake was made it was time to rub the brisket.
I tried turbinado sugar this time instead of brown and it was a good change. I was inspired by the Dizzy Pig rubs that I have tried-- I like the Tsunami Spin and Shaking the Tree.
I got a whole brisket from a local butcher-- about 16lbs. Sometime in the past on another forum someone had posted about cutting into the flat and folding it under the point to protect it during the long cook. I tried it then and the results were good. I was a little concerned about the edge of the flat hanging over the platesetter and getting a little charred. Then I thought lets fold it under again... so I did... I may never do a whole brisket any other way. It cooked well... the flat was not dry and the point was done.
Here is the rubbed and rested brisket...
I put it on the egg at 225 about 7 AM. This is about 1 PM and we are up to about 160.
I foiled it at 170 & pulled it when it got to 200... it probed like butter. That was about 5PM which was perfect for a 2 hour rest in the cooler. It also gave me time to put the beans on the egg.
Folks where hungry and I was busy so there isn't a lot of photos from here. I did manage to get one of the plate...
...and the cheesecake.
Everyone had fun and thats the most important thing... a good meal never hurts.
P.S. I made the Big Bob Gibson's White Sauce recipe from BBQ USA I believe. I like it a lot on clod and I thought why not on the brisket. It was delicious! I also had about 4 spicy reds in varying degrees of heat-- from habenero to Montgomery Inn. I tried them all, but from now on, I will always make the Alabama White when I make brisket.
Large and Small BGE * www.quelfood.com