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Brisket and Mac n cheese

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JNDATHP
JNDATHP Posts: 461
in EggHead Forum
Cooking some brisket and mac n cheese for the office on Monday. 

Decided to try Hard Core Carnivore Black on the brisket. 

Brisket on the egg...







Michael
Large BGE
Reno, NV
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  • JNDATHP
    JNDATHP Posts: 461
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    And Malcom Reed’s recipe for the mac n cheese to be put on the egg later...


    Michael
    Large BGE
    Reno, NV
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  • Hans61
    Hans61 Posts: 3,901
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    JNDATHP said:
    And Malcom Reed’s recipe for the mac n cheese to be put on the egg later...

    I love that receipe! 
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • lousubcap
    lousubcap Posts: 32,385
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    @JNDATHP - Great looking bark developing right there.  
    I would be interested in your assessment of the the Hard Core Carnivore on a brisket.  I am looking for a good commercial rub as I am getting too lazy to make my own. I found Oakridge BBQ Black Ops (my latest try) to be too sweet for me so I'm still with the home-made concoction.  I am likely gonna give the Carnivore a shot but since you are going with it I thought I would ask.

    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • JNDATHP
    JNDATHP Posts: 461
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    We tried the HC Black on a roaster and really liked it - the rub is made for beef. They have a Red one for pork. 

    The flat is FTC at the moment and the mac n cheese is in the egg. 
    Michael
    Large BGE
    Reno, NV
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  • danv23
    danv23 Posts: 953
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    lousubcap said:
    @JNDATHP - Great looking bark developing right there.  
    I would be interested in your assessment of the the Hard Core Carnivore on a brisket.  I am looking for a good commercial rub as I am getting too lazy to make my own. I found Oakridge BBQ Black Ops (my latest try) to be too sweet for me so I'm still with the home-made concoction.  I am likely gonna give the Carnivore a shot but since you are going with it I thought I would ask.

    I use Lawry's season salt, pepper, and Ms. Dash.  Same as i use for steaks.  Give it a shot.  I think I went over this with you before too, I love the 24 hour soak in the fridge with the seasoning on.  

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

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  • WeberWho
    WeberWho Posts: 11,029
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    Looking forward to the results!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • lousubcap
    lousubcap Posts: 32,385
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    @danv23 - I doubt " I think I went over this with you before too" regarding brisket rub happened as I am fine with my home-made rub for brisket...  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • JNDATHP
    JNDATHP Posts: 461
    edited October 2017
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    Made a couple of smaller mac n cheese dishes for us. 



    The flst lag will be sliced tomorrow. Took a peek and seems to be juicy. We’ll see. 
    Michael
    Large BGE
    Reno, NV
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  • JNDATHP
    JNDATHP Posts: 461
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    The brisket flat sliced and packaged for tomorrow.  


    Michael
    Large BGE
    Reno, NV
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  • lousubcap
    lousubcap Posts: 32,385
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    Great result and killer bark.  Congrats.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • JNDATHP
    JNDATHP Posts: 461
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    I heated up the vacuum sealed brisket with hot water from an electric kettle and the mac n cheese over a double hot plate. 

    Glad and to say it was a hit. First flat under my belt. 
    Michael
    Large BGE
    Reno, NV
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  • bluebird66
    bluebird66 Posts: 2,733
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    I'm going to have to try that mac and cheese!!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • danv23
    danv23 Posts: 953
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    lousubcap said:
    @danv23 - I doubt " I think I went over this with you before too" regarding brisket rub happened as I am fine with my home-made rub for brisket...  
    Wow. My bad. Right?

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

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  • lousubcap
    lousubcap Posts: 32,385
    edited October 2017
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    @danv23 - Short answer -YES.
    But , since you can't let it go...Bringing it on-line...your PM"(Sep 2nd) -Was thinking about trimming and seasoning this evening (lawrys, pepper, ms dash - same as i do for steaks) and leave it in the fridge uncovered until tomorrow night."  
    My response, (Sep 2nd) "I always season the day/night before but cover in shrink wrap then back in the fridge til the trip to the sacrificial altar.  I doubt the time uncovered will make much difference or at least it would be hard to sort out given all the other variables in the cook.
    The reason I cover is to reduce the natural drying that will happen in the fridge.  For me it's all about moisture retention with a brisket, especially the flat section." 
    My conclusion is that to extract      "I doubt " I think I went over this with you before too" from the above is weak Oct 21) , especially since I received the below PM from you yesterday (Edit: 10/22)-thinking this was over...
    "    I didn't mean what I said in a negative way, i was just referring to this PM between you and me."
    Go forth and enjoy...
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • danv23
    danv23 Posts: 953
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    lousubcap said:
    @danv23 - Short answer -YES.
    But , since you can't let it go...Bringing it on-line...your PM"(Sep 2nd) -Was thinking about trimming and seasoning this evening (lawrys, pepper, ms dash - same as i do for steaks) and leave it in the fridge uncovered until tomorrow night."  
    My response, (Sep 2nd) "I always season the day/night before but cover in shrink wrap then back in the fridge til the trip to the sacrificial altar.  I doubt the time uncovered will make much difference or at least it would be hard to sort out given all the other variables in the cook.
    The reason I cover is to reduce the natural drying that will happen in the fridge.  For me it's all about moisture retention with a brisket, especially the flat section." 
    My conclusion is that to extract  "I doubt " I think I went over this with you before too" from the above is weak Oct 21) , especially since I received the below PM from you yesterday (Edit: 10/22)-thinking this was over...
    "I didn't mean what I said in a negative way, i was just referring to this PM between you and me."
    Go forth and enjoy...

    Thank you.

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

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