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I guess brisket was in the air today.

The Cen-Tex Smoker
The Cen-Tex Smoker Posts: 23,179
in EggHead Forum
So many brisket threads today. I haven't done one in a few months and I saw a good one at the fancy grocery store the other day so I figured I would get back on the horse. I used a water pan this time and got a nice smoke ring for the first time I can remember. It was jiggly and good. TFJ made mac n cheese and it was better. First half of the flat was a little drier than I like so I chopped it up with some burnt ends and tfj's TX red sauce (it is awesome- think butter, beer, tomato paste, vinegar, and spices). All said, it was a pretty good day for fatty meats and cheeses (and Tito's). 



Keepin' It Weird in The ATX FBTX
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Comments

  • bhedges1987
    bhedges1987 Posts: 3,201
    that looks very very good!

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    That Mac looks tasty, care to share the recipe?

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Brisket_Fanatic said:
    That Mac looks tasty, care to share the recipe?
    I'll see if she will share. It's really good. 
    Keepin' It Weird in The ATX FBTX
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  • lousubcap
    lousubcap Posts: 36,913
    In rides the sheriff - great cook right there.  I enjoy brisket cooks more than any other on the BGE.  Congrats.  I've got one on the plan for next weekend...execution TBD.  
    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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  • SciAggie
    SciAggie Posts: 6,481
    I'll take a plate thank you - well done.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • blind99
    blind99 Posts: 4,974
    Spectacular. That bark... 
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • Eggpharmer
    Eggpharmer Posts: 512
    Looks good,  guess you forgot my invite  ;)
    Austin, TX
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  • caliking
    caliking Posts: 19,780
    I would like to be alone  with that last pic for some time...

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • cazzy
    cazzy Posts: 9,136
    Looks great, man!
    Just a hack that makes some $hitty BBQ....
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  • Phatchris
    Phatchris Posts: 1,726
    Awesome! Think I'll chop about 1/4 of my flat as it was dry. Nice smoke ring!
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  • Mickey
    Mickey Posts: 19,768
    A little more info on Janell's sauce please. You are the king of brisket my friend. 
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Phatchris said:
    Awesome! Think I'll chop about 1/4 of my flat as it was dry. Nice smoke ring!
    find a few fatty chunks to mix in with it and it will make the best sammies you have ever eaten. I always chop a little flat and a few burnt ends with it to make sandwiches


    Keepin' It Weird in The ATX FBTX
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  • Legume
    Legume Posts: 15,936
    Nice.  Mac-cheese on the cutting board, so that was your plate?
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179

    Mickey said:
    A little more info on Janell's sauce please. You are the king of brisket my friend. 
    I'll see if I can get her to share. She says it's a work in progress but I thought it was awesome.


    Keepin' It Weird in The ATX FBTX
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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    The Cen-Tex Smoker said:

    Mickey said:
    A little more info on Janell's sauce please. You are the king of brisket my friend. 
    I'll see if I can get her to share. She says it's a work in progress but I thought it was awesome.


    You already know I'm interested!!!
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • 20stone
    20stone Posts: 1,961
    First, that's a great looking brisket.

    Second, next time I do a brisket, I am just cutting off the flat up to the point (so I just have the stacked flat/point portion), and grinding the bare flat into sausage.  It turns out I have a freezer full of dirty hippy fat back to grind in with the flat.
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    Flat off a nice brisket sure makes good hamburger too @20stone
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • minniemoh
    minniemoh Posts: 2,145
    That's a dandy of a cook right there! That brisket is just plain purty.
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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