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Costco Brisket

Dyal_SC
Dyal_SC Posts: 6,536
in EggHead Forum
Picking off this brisket all week. Smoked it on Sunday with course S&P and Gunpowder Seasoning that @YukonRon gave me. Best crust flavor I’ve had to date on a brisket. 



Smoked it up until it was nice and jiggly. Rested, sliced, cubed, etc. 

Up first, we had a baguette that we toasted with butter and garlic salt. Then brushed on some horseradish mayo, followed by thinly sliced brisket point and spicy pickled onions. 



Last night, I used 2.5 lbs of the flat for Kelly’s award winning chili. 



Then tonight, we had sour creamed and buttered baked potatoes with burnt ends from the point. 




Good stuff and still a lot leftover. 😛  
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Comments

  • YukonRon
    YukonRon Posts: 17,261
    Killer post my man.  Everything looks so delicious.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Photo Egg
    Photo Egg Posts: 12,137
    That’s a winner, winner, winner!
    Thank you,
    Darian

    Galveston Texas
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  • YEMTrey
    YEMTrey Posts: 6,835
    That's the way to do it.  Dat tater!!!
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • WeberWho
    WeberWho Posts: 11,527
    Yes sir!
    "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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  • caliking
    caliking Posts: 19,780
    Can’t decide which pic I would eat the most. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Mickey
    Mickey Posts: 19,768
    My hero
    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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  • northGAcock
    northGAcock Posts: 15,173
    ...and to think i have been available all three of those nights. Looks great brother.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • johnmitchell
    johnmitchell Posts: 7,364
    Great post and awesome looking meals.
    Greensboro North Carolina
    When in doubt Accelerate....
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Brisket Trifecta right there.  Awesome use of protein for all the meals.  

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

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • CigarCityEgger
    CigarCityEgger Posts: 2,109
    Each variant looks fantastic, thanks for sharing 
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  • thetrim
    thetrim Posts: 11,387
    Jees!  Awesomeness!
    =======================================
    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 PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • Griffin
    Griffin Posts: 8,200
    Amateur...come down to Texas so we can show you how to do it. ;)

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Dyal_SC
    Dyal_SC Posts: 6,536
    Thx y’all.  @northGAcock , we always have a seat for you and Ms. Party, my friend.  As for you, Griffen my old nemesis, if that’s an invitation, then I accept and will gladly teach you and your TX buddies how to use your eggs. I’d imagine you’re doing something wrong. 😁
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  • loco_engr
    loco_engr Posts: 5,818
    nice looking food!
    good to know Gunpower works great on briskets . . . just got 2 bottles myself
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    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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  • SciAggie
    SciAggie Posts: 6,481
    Dang... I want some of each. 
    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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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    That brisket looks incredible. All the food shots too. Just awesome. 
    Keepin' It Weird in The ATX FBTX
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  • EggObsessed
    EggObsessed Posts: 786
    Your brisket looks fantastic!  Good idea to use the Gunpowder Seasoning on it too.  Do you mean Sucklebuster's Gunpowder Jalapeno Powder?  I use that all the time in a Cilantro Ranch Jalapeno dressing I make weekly.  

    So glad you put some of your beautiful brisket to use in my recipe for Smoked Brisket Chili!  We made a triple batch (4.5 GALLONS) of it yesterday since we hadn't made any in quite a while.  Now our freezer is stocked for when we need a "fix"!!
    Kelley 
    Egging with No Joke Smoke (Bruce), enjoying small town life in Brenham, TX., the home of Blue Bell Ice Cream.  BGEs: XL, Medium,  1 MiniMax. 36" CookRite Commercial Griddle, and a Shirley Smoker.
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  • Dyal_SC
    Dyal_SC Posts: 6,536
    EggObsessed said:
    Your brisket looks fantastic!  Good idea to use the Gunpowder Seasoning on it too.  Do you mean Sucklebuster's Gunpowder Jalapeno Powder?  I use that all the time in a Cilantro Ranch Jalapeno dressing I make weekly.  

    So glad you put some of your beautiful brisket to use in my recipe for Smoked Brisket Chili!  We made a triple batch (4.5 GALLONS) of it yesterday since we hadn't made any in quite a while.  Now our freezer is stocked for when we need a "fix"!!
    Thx again for the chili recipe. We’ve gotten great feedback about it from guests. As for the seasoning, it’s Sure Shot Gunpowder Seasoning that @YukonRon gave me. Good stuff. 
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  • RajunCajun
    RajunCajun Posts: 1,049
    Looks like life is just grande at your house.  Very nicely done!
    The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
    Holding the company together with three spreadsheets and two cans connected by a long piece of string.
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  • JRWhitee
    JRWhitee Posts: 5,678
    Very nice Craig.
                                                                
    _________________________________________________
    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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  • JohnH12
    JohnH12 Posts: 213
    You should post that on the Vegans-R-Us site! PETA might step in too. Then there's the anti-gun folks that are offended by your use of gunpowder! B)
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Wow!!  All 3 are knockouts 
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • JohnEggGio
    JohnEggGio Posts: 1,430
    Great job!  I picked up one today.  Thanks for the inspiration!
    Maryland, 1 LBGE
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  • Dyal_SC
    Dyal_SC Posts: 6,536
    Thx y’all. @JohnEggGio , have fun. Brisket is a fun and rewarding cook. And you can’t beat the $3.49 per lb of the Costco prime brisket. Publix wants $7.99 per lb on a choice flat. This was the first Costco brisket I’ve had, but definitely not the last. Good stuff. 
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  • JohnEggGio
    JohnEggGio Posts: 1,430
    @Dyal_SC This will be only my second attempt at brisket.  We’re fortunate to get the support from so many great members- for me, foremost is @lousubcap - thank you!
    Maryland, 1 LBGE
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  • Dyal_SC
    Dyal_SC Posts: 6,536
    JohnEggGio said:
    @Dyal_SC This will be only my second attempt at brisket.  We’re fortunate to get the support from so many great members- for me, foremost is @lousubcap - thank you!
    Nice, gotta just jump in sometimes. Just start paying attention to the jiggliness once the flat hits 190ish.   If it jiggles and the temp probe slides in and out easily, you’re probably there. In my personal experience with brisket, the IT and readiness can differ between cuts. 
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  • 7lenny7
    7lenny7 Posts: 11
    I miss the days when I'd pay just 69¢ per pound for a whole brisket.  Of course that was over 25 years ago... 
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  • JohnEggGio
    JohnEggGio Posts: 1,430
    Dyal_SC said:
    JohnEggGio said:
    @Dyal_SC This will be only my second attempt at brisket.  We’re fortunate to get the support from so many great members- for me, foremost is @lousubcap - thank you!
    Nice, gotta just jump in sometimes. Just start paying attention to the jiggliness once the flat hits 190ish.   If it jiggles and the temp probe slides in and out easily, you’re probably there. In my personal experience with brisket, the IT and readiness can differ between cuts. 
    We’ll see.  Might experiment with wet-aging.  
    Maryland, 1 LBGE
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  • Dyal_SC
    Dyal_SC Posts: 6,536
    Using up the last of the chili between tonight and tomorrow. Tonight was Huevos Rancheros on hoe cakes. The hoes had green onions and mexican cheese in them.  Might just be my go-to base for huevos from now on. Good stuff. 


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  • loco_engr
    loco_engr Posts: 5,818
    edited December 2019
    good looking food right there!

    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    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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