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Brisket, Spatchcock, Mac n Cheese, Corn

DMW
DMW Posts: 13,836
in EggHead Forum
Other stuff too. But that's what was made in the eggs.

imageimageimageimageimageimageimageimage
They/Them
Morgantown, PA

XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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Comments

  • cazzy
    cazzy Posts: 9,136
    Well done man! Nailed the brisket!
    Just a hack that makes some $hitty BBQ....
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  • SGH
    SGH Posts: 28,989
    @DMW‌
    After seeing that I'm having second thoughts about posting my brisket and clod. That's a tough act to follow right there. Excellent job brother. Excellent. =D>

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • lousubcap
    lousubcap Posts: 36,913
    Most eggcellent and you make it look so smooth.  Congrats on the total cook-what a banquet! Enjoy!
     
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • EGGjlmh
    EGGjlmh Posts: 823

    @DMW WOW, I wish I could make a brisket just half as good as that looks.

    Also, that is a whole load of sweet corn!.. 

    1MBGE 2006, 1LBGE 2010, 1 Mini Max, Fathers Day 2015

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  • Mattman3969
    Mattman3969 Posts: 10,458
    edited July 2014
    Nice brisket

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Phatchris
    Phatchris Posts: 1,726
    That brisket is legit!
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  • SGH
    SGH Posts: 28,989
    @DMW‌
    Any chance of sharing that mac recipe? That looks wicked my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • hapster
    hapster Posts: 7,503
    Awesome brisket and the rest of that spread is $$$ too :)
    MSV Chill Spot
    Chester County, PA

    http://egginwithedward.blogspot.com/

    http://edwardhardingphotography.zenfolio.com/
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  • Dobie
    Dobie Posts: 3,458
    Dayum way to raise the bar sir.
    Jacksonville FL
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  • DMW
    DMW Posts: 13,836
    @SGH The Mac n cheese is "Crack and Cheese" from amazingribs.com
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Jeremiah
    Jeremiah Posts: 6,412
    DMW said:

    @SGH The Mac n cheese is "Crack and Cheese" from amazingribs.com

    Just bookmarked the Mac and cheese. That is now on tomorrow's menu. Thanks.
    Slumming it in Aiken, SC. 
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    @DMW‌ ya killed it dude! =D>
    That brisket is total $$$! Everything looks phenomenal.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • JRWhitee
    JRWhitee Posts: 5,678
    Nailed it Dwayne, great job.

                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • minniemoh
    minniemoh Posts: 2,145
    Damn that's a great day cooking! Nice work @DMW.
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • tulocay
    tulocay Posts: 1,737
    Great looking brisket! The rest of the cook doesn't look too shabby either!
    LBGE, Marietta, GA
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  • DMW
    DMW Posts: 13,836
    Thanks everyone. All have left and the fam is in bed. Most of the cleanup is done. Saw T-Storms will be rolling in overnight so got the EZ-Up down and tables brought inside.

    Now I'm enjoying solitude and an LBC Hop Hog by the fire.
    image
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • tulocay
    tulocay Posts: 1,737
    Can you share your brisket method / recipe?
    LBGE, Marietta, GA
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  • DMW
    DMW Posts: 13,836
    @tulocay

    Rub was just 50/50 Salt Pepper

    Here's the method I followed, not sure I would repeat exactly...

    Put it on way too early the night before (around 9:45). Realize (with some sage advice) that it's on way earlier than it should be. Freak out, drop the grid temp to 225* from 250* to extend the cook. I was using a controller.

    Awake next morning, note that according to the Maverick, IT temp is climbing fairly quickly...
    Around 11 start freaking out because it will be finished way early. Start prep of long holding gear. Fill cooler with hot water, towels in dryer, etc.
    Around 12 proceed with first tenderness check. Hmm...that doesn't seem right, Thermapen is showing 160*-ish... Mav showed 198*... 
    Kick yourself for being stupid in placing the Mav probe in a fat pocket. Re-position Mav probe and go back to other prep work. Mav is showing 153* now.
    Now freak out because you realize it's not going to finish in time. Bump temp to 275*.
    Over the next few hours, calm down because the temp is climbing nicely.
    Check for tenderness around 198* (I usually start checking around 195*)
    If it probes tender in all of the flat, you're good. 

    Also, if you give it a shake, it should jiggle (especially the point) like Santa's belly. This is the first one I've had do that. I got kind of tingly inside...

    This was my best brisket so far, though there were still sections of the flat that were a bit dry. This was a Choice brisket. I think I'm going to order a Creekstone Farms Prime next time.


    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • grege345
    grege345 Posts: 3,515
    Awesome cook. Your guests were well taken care of
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • DMW
    DMW Posts: 13,836
    edited July 2014
    Here's how much lump was left, also did the mac and cheese and grilled the corn at 400* with this load. Fogo

    image
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Ladeback69
    Ladeback69 Posts: 4,484
    Nice brisket and next time I do one I am using two probes. One in the point and one in the flat to keep an eye on both. Looks like everything came out great for you.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • tulocay
    tulocay Posts: 1,737
    So, straight through without foiling? Also, what smoke wood did you use?
    LBGE, Marietta, GA
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  • DMW
    DMW Posts: 13,836
    edited July 2014
    @tulocay
    Correct, no foil. I used Oak chunks.

    If I can figure out the youtube embed, here's the jiggle that made me tingle.

    Looks like it worked, change to higher quality playback.

    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • tulocay
    tulocay Posts: 1,737
    Thanks, nice jiggle!
    LBGE, Marietta, GA
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  • HDumptyEsq
    HDumptyEsq Posts: 1,095
    You had some very lucky guests………well played, Sir.

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

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  • SkinnyV
    SkinnyV Posts: 3,404
    Well done. There are some serious foodies on this board. Lots of time , effort and $ on these meals.
    Seattle, WA
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  • anzyegg
    anzyegg Posts: 1,104
    I'm hungry just looking at this awesome looking food... Awesome looking brisket.
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