Cliff Bartlett
R.I.P. 5/17/2021
We had a long, terrific Smoke Day. Our menu this year was smoked brisket, skillet baked white beans and grilled corn with bacon butter and Cotija Cheese. Started things rolling at 3:30 Saturday morning. After finishing up the prep work, let this beauty rest at room temperature while I got my 22" WSM up to temp. This cook ran at 250 with Pecan for smoke. Actually got the brisket on at 4:55 am. Anyway, here goes.
This guy was from Costco. Prime at 16.2 lbs.
Trimmed and injected it with Butcher BBQ brisket marinade Friday evening. Applied Worcestershire sauce for a binder and then rubbed it down with a Beef BBQ Dry rub. Paprika, Chili Powder, Cumin, turbinado sugar, S&P, garlic, onion and chipotle powderWrapped in plastic wrap and put in fridge overnight.
.
Saturday morning I removed plastic wrap and applied a second coat of the BBQ Dry Rub. Then applied a Dalmation rub that included granulated garlic and chipotle powders in addition to the S&P.
MM for a nice low and slow cook.
Officially underway with fat cap up.
Six hours.
Flipped and let roll for another two hours.
After about 8 hours, at around 170 IT, it was ready for the foil.
Made a marinade for this step. (more on this at the conclusion) Made kind of a boat with two layers of HD foil and poured marinate over brisket. Marinate included 12 oz. of lager, beef broth, one head of roasted garlic, processed into a paste, canola, soy sauce, yellow mustard, more bbq beef rub and red pepper flakes.
Let roll for another two hours.
This guy was from Costco. Prime at 16.2 lbs.
Trimmed and injected it with Butcher BBQ brisket marinade Friday evening. Applied Worcestershire sauce for a binder and then rubbed it down with a Beef BBQ Dry rub. Paprika, Chili Powder, Cumin, turbinado sugar, S&P, garlic, onion and chipotle powderWrapped in plastic wrap and put in fridge overnight.
.
Saturday morning I removed plastic wrap and applied a second coat of the BBQ Dry Rub. Then applied a Dalmation rub that included granulated garlic and chipotle powders in addition to the S&P.
MM for a nice low and slow cook.
Officially underway with fat cap up.
Six hours.
Flipped and let roll for another two hours.
After about 8 hours, at around 170 IT, it was ready for the foil.
Made a marinade for this step. (more on this at the conclusion) Made kind of a boat with two layers of HD foil and poured marinate over brisket. Marinate included 12 oz. of lager, beef broth, one head of roasted garlic, processed into a paste, canola, soy sauce, yellow mustard, more bbq beef rub and red pepper flakes.
Let roll for another two hours.