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Easter Brisket and Ham

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Panhandle Smoker
Panhandle Smoker Posts: 3,018
edited November -1 in EggHead Forum
I started the Easter dinner cook. A 13.5# brisket and Egrets Maple Bourbon Ham.

The Brisket after trimming
AfterTrimming-1.jpg

The Fat side
Fatside.jpg

Injected with beef broth Worcestershire sauce and EVOO and rubbed With Cow Lick
Injectedandrubbed.jpg

Then painted with a thin coat of prepared Mustard.
Injectedrubbedandslathered.jpg

And then to the awaiting Smoking Egg.
Brisketasmokin.jpg

The Maple Bourbon Ham as per Egrets Recipe
Mapleham.jpg

Enough food to feed an army which will be pretty close about 20+ family and friends.
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Comments

  • cookn biker
    cookn biker Posts: 13,407
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    Nice Panhandle Smoker! That will make for some great eats!!
    Molly
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Mike in Abita
    Mike in Abita Posts: 3,302
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    Good looking brisket. Mine went on about 10:00 trying to feed 29 with 27LBS precooked. Hope to have about 13.5 when finished. If they look that good when done I'll consider it a sucess. Thanks for sharing Eddie.
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  • Panhandle Smoker
    Panhandle Smoker Posts: 3,018
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    The maple Bourbon Ham just came off the Egg at 140 internal it took exactly 4 hours. Egret This is great I had to try it. :woohoo:

    IMG_5726-1.jpg
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  • rsmdale
    rsmdale Posts: 2,472
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    Eddie I don't really care for ham, but you made that look really good.

    GOOD EATS and GOOD FRIENDS

    Dale
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  • Panhandle Smoker
    Panhandle Smoker Posts: 3,018
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    Family can be great guinea pigs. :evil: They will tell you if it is good or not and be honest and to the point. :ohmy: The sises paw in law (A Southern Texan) was even impressed. :) Thanks to a little quality coaching from Crimsongator. :) The brisket turned out tender and juicy and you could cut it with a fork. :woohoo: The bark was darker than expected but tasty. It took 16 hours at 225-235 degrees. The Maple Bourbon Ham was also a big hit, Thanks again Egret and Gene. :)
    Brisket.jpg
    Sliced
    sliced.jpg
    Sliced Maple Bourbon Ham
    Slicedham.jpg
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  • Crimsongator
    Crimsongator Posts: 5,797
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    Hey, if you got props from a Texan on brisket, you did pretty darn good!
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  • Panhandle Smoker
    Panhandle Smoker Posts: 3,018
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    It felt good to have his approval, Bein a texan an all :lol:
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  • Crimsongator
    Crimsongator Posts: 5,797
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    Approval on brisket only. You have to watch those Texans
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