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!
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