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Two briskets.. One LBGE...

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MaskedMarvel
MaskedMarvel Posts: 3,142
in EggHead Forum
Greetings friends,

the furlough/economic COVIDing I got has me squeezing blood from a stone.. so I’ve been giving BGE BBQ away, for a “donation.” It’s gone over REALLY well. I really gotta hand it to me. :)

however - everything has been pulled pork so far. 

I was born in San Antonio. I gotta show these North Carolinians what’s up. 

You can’t get real Texas brisket here. Same way you can’t get real Tex Mex. or Cajun food. 

So - give the people something they THINK they know, and watch the fireworks. 

Usual situation for my brisket —

rockwood
mesquite and hickory smoking wood
225* grate
prime packer trimmed
rub - equal parts garlic salt and coarse ground BP
there is beer  in the water pan

Shooting for a noon eastern sell out. We’re “stay at home” in my county, and the rest of the state will go there Monday night. I’ve been smoking and running food all week. Going to try to keep it going, but not sure what the nuance to the law will be. 

Anyway - I will FTC for at least an hour. The top
brisket is going whole and unsliced to a good person who ordered it. The bottom will be sliced and portioned to those who signed up. 

I also made my “Texas Ranch” sauce. It’s an old Fire and smoke book recipe that turns into a “whatever I have in the fridge” sauce. Really nailed it this time. 

So! I’ll post some pics when the hunks come off. Until then, stay at home. And I’ll share a toast to you. Cheers. Be safe, my friends!

8-Damien

Large BGE and Medium BGE
36" Blackstone - Greensboro!


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  • MaskedMarvel
    MaskedMarvel Posts: 3,142
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    Some pics before and some at the end. Why not, lol

    also - a pic of my thermo. That thing NEVER worked correctly. It finally gave up on this cook, as you can see. 


    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • MaskedMarvel
    MaskedMarvel Posts: 3,142
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    Crap I forgot the pic of the sauce..

    Tequila tonight, y’all...
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    MaskedMarvel said:
    Some pics before and some at the end. Why not, lol

    also - a pic of my thermo. That thing NEVER worked correctly. It finally gave up on this cook, as you can see. 


    Was about to say you looked like you were running just a tiny bit hot...
    Keepin' It Weird in The ATX FBTX
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  • MaskedMarvel
    MaskedMarvel Posts: 3,142
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    The Cen-Tex Smoker said:
    MaskedMarvel said:
    Some pics before and some at the end. Why not, lol

    also - a pic of my thermo. That thing NEVER worked correctly. It finally gave up on this cook, as you can see. 


    Was about to say you looked like you were running just a tiny bit hot...
    Thermometers are my nemesis. 
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • RRog17
    RRog17 Posts: 562
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    Looks great! I bet you sold out quickly!
    Canton, GA
    LBGE, Joe Jr., 28” Blackstone
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  • jdMyers
    jdMyers Posts: 1,336
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    i was able to fix almost all of my grill thermometers.  Take it off clean the post lightly with still wool and soap.  then calibrate it.  stick it in boiling water with in my case 211 degrees in ohio.  turn bolt to adjust dial it in.  then check it in ice.  compare to another thermometer.  works well
    Columbus, Ohio
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  • shtgunal3
    shtgunal3 Posts: 5,660
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    Prime brisket for $3.29lb? I can’t get Select for that. Heck I can’t find Prime at all and Choice is very rare.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • Wolfpack
    Wolfpack Posts: 3,551
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    Looks great Damien- 


    Greensboro, NC
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  • MaskedMarvel
    MaskedMarvel Posts: 3,142
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    Sold out. Pretty tired after this week. 


    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • loco_engr
    loco_engr Posts: 5,765
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    nice looking cook!
    Plz tell us more about your,  “Texas Ranch” sauce.
    aka marysvilleksegghead
    Lrg 2008
    mini 2009
    XL 2021 (sold 8/24/23)
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • caliking
    caliking Posts: 18,731
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    Glad this is working out for you. Be well, brother. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • MaskedMarvel
    MaskedMarvel Posts: 3,142
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    loco_engr said:
    nice looking cook!
    Plz tell us more about your,  “Texas Ranch” sauce.
    Catsup
    mustard
    Worcestershire   sauce
    Comino
    chili powder
    onions
    garlic
    dark karo 
    Black coffee
    jalapeños - fresh and pickled
    serranos
    lemon juice
    apple cider vin

    sautee the obvious stuff until onions are clear
    add everything else
    cook for 45 minutes
    blend  smooth

    this is an old “smoke and spice” recipe. It turns into whatever you have in the cabinet works best. They recommend molasses instead of the Karo. I can’t stand molasses. 


    Il will post amount in a bit.. you get the general idea. 
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • EagleIII
    EagleIII Posts: 415
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    Wow, super nice effort.  Enjoyed looking at the double rack set-up.  Did you notice any different cook rate between the top and bottom brisket?
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  • MaskedMarvel
    MaskedMarvel Posts: 3,142
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    EagleIII said:
    Wow, super nice effort.  Enjoyed looking at the double rack set-up.  Did you notice any different cook rate between the top and bottom brisket?
    It IS nice. :) that guy isn’t in business anymore..

    the top brisket cooked a LOT slower than the bottom. I’m chalking it up as two different pieces of meat— every brisket has its own personality and is different 


    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • MaskedMarvel
    MaskedMarvel Posts: 3,142
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    Forgot you can’t edit after one hour...

    Texas Ranch (dbl batch)


      Catsup -  2 cups
    ketchup - 2 cups
    mustard - 2 tablespoons
    Worcestershire   sauce - 1 1/2 cups
    Comino - 2 tablespoons
    chili powder - 1 1/12 cups
    onions - 2 large chopped
    garlic - 8 cloves fresh minced
    dark karo - 2 tablespoons
    Black coffee - 1 morning cup size
    jalapeños - fresh and pickled - 4 fresh 8 pickled
    serranos - 8 fresh 
    lemon juice - 1/2 cup
    apple cider vin - 1/4 cup


    Peppers are deseeded 
    sautee the obvious stuff in a little canola until onions are clear
    add everything else
    cook for 45 minutes
    blend  smooth

    refrigerate. Keeps forever. 

    I added beef base to mine. Ran out of Worcestershire

    like I said - modify your recipe. 
    You can make this thinner, if you want. 
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • saluki2007
    saluki2007 Posts: 6,354
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    Killed it.
    Large and Small BGE
    Central, IL

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  • thetrim
    thetrim Posts: 11,357
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    Dang.  Great work!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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