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Yeah, it's another brisket thread!

cazzycazzy Posts: 8,959
edited February 2014 in EggHead Forum
  • 11lb choice packer 
  • Seasoned with Salt & Pepper
  • 250 Dome
  • Oak for smoke

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Black gold!

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Besides the point, is there any other reason to smoke a brisket??

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The flat sucked ass!!!  Cen-Tex would tell me to make some chop out of that chit, so that's exactly what I did.   Mixed in some Austin's Own BBQ sauce and it was nom nom!   :D

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Just a hack that makes some $hitty BBQ....
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Comments

  • GQuizGQuiz Posts: 699
    Gastronomic porn. Instead of Penthouse, we'll call it Cazzy's Egghouse.

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
  • TUTTLE871TUTTLE871 Posts: 1,316
    I'm moving to San Antonio and knocking on your door everyday around 630 or so. 
    Looks awesome,

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

  • lousubcaplousubcap Posts: 13,080
    @cazzy-you know the brisket secret...the point and I'm sure Franklin is judicious with it as well.  For those of us who have to grovel and otherwise beg to find the whole packer (with attendant $$) you should be so lucky in Texas...and then there is something to be said about lucky and good... :)>-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood.
  • The chopped brisket flat Sammy may be the best food on earth.
    Be careful, man! I've got a beverage here.
  • cazzycazzy Posts: 8,959
    The chopped brisket flat Sammy may be the best food on earth.
    It was pretty great Travis!  There was a nice bit of point under the flat, so that really rounded it out.
    Just a hack that makes some $hitty BBQ....
  • GoVolsGoVols Posts: 207
    I would eat one of those sandwich's.
    Tim Rickman,Tn.
  • SkinnyVSkinnyV Posts: 3,373
    Nice work
    Seattle, WA
  • yzziyzzi Posts: 1,793
    Looks like I'll be doing a brisket next weekend. Thanks :-)
    Dunedin, FL
  • GriffinGriffin Posts: 7,579
    Sometimes I just give the flat to the dogs and eat the point myself. :)) Sammich looks great.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • calikingcaliking Posts: 9,270
    Looks good! The point is the whole point of a brisket. :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • JRWhiteeJRWhitee Posts: 3,486
    I like to chop the flat into 1/2" cubes and make chili, don't forget the beans.... :))
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014
    Green Man Group cooking team.
    Johns Creek, Georgia
  • I just picked up a 15lb at Costco yesterday. New DigiQ coming in tomorrow, smoking this weekend. San Antonio looks to be a little cold this week but it should be in the 70's Saturday. This is good inspiration!
    San Antonio, TX. LBGE.
    Wolf Studios Photography
    http://www.wolfstudiosphotography.com
  • SmokeyPittSmokeyPitt Posts: 9,444
    Looks awesome @Cazzy.  For the chop do you mix it with sauce and heat it longer to break it down further? 

    I know this has been asked...but why don't they sell just the points anywhere? 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • cazzycazzy Posts: 8,959

    Looks the some @Cazzy.  For the chop do you mix it with sauce and heat it longer to break it down further? 


    I know this has been asked...but why don't they sell just the points anywhere? 
    For the sammie, I hit it in a frying pan for a few minutes. For future sammies, I parted it out in vacuum pouches that I'll Sous Vide.
    Just a hack that makes some $hitty BBQ....
  • henapplehenapple Posts: 15,649

    The chopped brisket flat Sammy may be the best food on earth.

    Idk..did the eggrolls with shredded brisket. ..pretty dang good
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • pretzelbpretzelb Posts: 156
    Looks like you also have a very good camera. 
    XL egg owner, home brewer, jogger, coffee roaster, gamer 
  • henapplehenapple Posts: 15,649
    His wife takes all the pictures
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • cazzycazzy Posts: 8,959
    pretzelb said:

    Looks like you also have a very good camera. 

    Nah, I took all these with my Motorola Razr!
    Just a hack that makes some $hitty BBQ....
  • that's an awesome looking brisket, done the right way
    Austin, Texas
  • GQuiz said:

    Gastronomic porn. Instead of Penthouse, we'll call it Cazzy's Egghouse.

    I have read and enjoyed Cazzy's Egghouse for years. Some of the things I've read boggle the imagination and I thought something like that would never happen to me. But one day at the market...

    .......................................................................................

    Flint, MI

  • buzd504buzd504 Posts: 2,217
    GQuiz said:
    Gastronomic porn. Instead of Penthouse, we'll call it Cazzy's Egghouse.

    I like the letters.
    NOLA
  • FoghornFoghorn Posts: 5,005
    edited February 2014

    @Cazzy,

    How long in advance would I need to place an order for brisket and wings - you know like people order Aaron Franklin's briskets in advance?

    I figure it is easier than driving to Austin and it could come with your world famous wings so there's no downside....

    The only downside for you is that if anybody here figures out your address you may be subjected to a bunch of "was just in the neighborhood around dinner time so I thought I would stop by" visits...

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • cazzycazzy Posts: 8,959
    @andres1987 Thanks!  What's the wrong way?

    @Fred19Flintstone  Am I supposed to get that?  lol  Is there such a thing as Cazzy's Egghouse?

    @Foghorn  lmao!  Hit me up if you're ever in my area and we can plan something.  I will say though...my mother and brother both had restaurants and it's definitely eating at me to fulfill that dream one day.  
    Just a hack that makes some $hitty BBQ....
  • R2Egg2QR2Egg2Q Posts: 1,656
    Looks great! Since you've just completed your Central Texas BBQ Tour and critiqued brisket nirvana, how did this brisket measure in comparison?
    XL, Large, Small, Mini Eggs
    Bay Area, CA
  • cazzycazzy Posts: 8,959
    edited February 2014
    The flavor was pretty damn close, but I have a ways to go to get there.  

    The big difference is their beef is far superior, but John Lewis gave me ideas on what I need to do step that up.  After I try one with comparable meat, I will evaluate the cook and see how close I am.  I don't think it's possible to produce similar results in the point and flat off an egg, but I'm ready to experiment.  
    Just a hack that makes some $hitty BBQ....
  • DMWDMW Posts: 10,450
    @cazzy Just curious, what do you think it is about their pits vs an egg as far as results go?

    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle
  • cazzycazzy Posts: 8,959
    edited February 2014
    DMW said:
    @cazzy Just curious, what do you think it is about their pits vs an egg as far as results go?

    The heat source for one.  it's an offset so the heat and smoke flow over the meat and out the stack.  The temp at the grid is about 20 degrees lower, so the point is getting a little more heat than the flat which sits closer to grid level.  That protects the flat as they cook point towards the heat source and fat cap up.  The flat was like nothing i've ever seen, but that could have been the meat grade too.

    These are professionally fabricated offsets and they're very efficient unlike the normal cheap backyard offsets several have owned.  They do add some moisture by placing water pans on the grid closest to the heat source.  The biggest challenge is keeping the temp even across a 500 or 1,000 gallon propane tank that they make their pits from.
    Just a hack that makes some $hitty BBQ....
  • DMWDMW Posts: 10,450
    cazzy said:
    DMW said:
    @cazzy Just curious, what do you think it is about their pits vs an egg as far as results go?

    The heat source for one.  it's an offset so the heat and smoke flow over the meat and out the stack.  The temp at the grid is about 20 degrees lower, so the point is getting a little more heat than the flat which sits closer to grid level.  That protects the flat as they cook point towards the heat source and fat cap up.  The flat was like nothing i've ever seen, but that could have been the meat grade too.

    These are professionally fabricated offsets and they're very efficient unlike the normal cheap backyard offsets several have owned.  They do add some moisture by placing water pans on the grid closest to the heat source.  The biggest challenge is keeping the temp even across a 500 or 1,000 gallon propane tank that they make their pits from.
    Yeah, I'm familiar with the difference between the cheap offset smoker and the real reverse flow offset. That makes sense, the point gets higher temp than the flat.

    Thanks,
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle
  • cazzycazzy Posts: 8,959
    edited February 2014
    DMW said:
    cazzy said:
    DMW said:
    @cazzy Just curious, what do you think it is about their pits vs an egg as far as results go?

    The heat source for one.  it's an offset so the heat and smoke flow over the meat and out the stack.  The temp at the grid is about 20 degrees lower, so the point is getting a little more heat than the flat which sits closer to grid level.  That protects the flat as they cook point towards the heat source and fat cap up.  The flat was like nothing i've ever seen, but that could have been the meat grade too.

    These are professionally fabricated offsets and they're very efficient unlike the normal cheap backyard offsets several have owned.  They do add some moisture by placing water pans on the grid closest to the heat source.  The biggest challenge is keeping the temp even across a 500 or 1,000 gallon propane tank that they make their pits from.
    Yeah, I'm familiar with the difference between the cheap offset smoker and the real reverse flow offset. That makes sense, the point gets higher temp than the flat.

    Thanks,
    Yep!  I didn't see anyone using reverse flow offsets in Austin though.  At least the places I visited.

    I have some things worked out to get some first hand experience from a pitmaster next month.  I hope to get more info so I can answer all my questions in my head.
    Just a hack that makes some $hitty BBQ....
  • SmokeyPittSmokeyPitt Posts: 9,444
    Hmmmm...what if you could somehow hold the brisky vertically, so the point is up in the top of the egg?  We need a "beer can brisket" stand. 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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