Brisket For AJ


 
B

Bryan S

TVWBB Olympian
A very good friend of mine, who I work with, asked me several weeks ago if I could do a brisket for him to serve along with a Turkey, and Ham he's doing on his WSM for Thanksgiving. I said well heck yeah, no problem. Then about a week and a half ago he asks if I ever had a Turducken, nope. So he told me he was going to order one but didn't want to spend $70 for one and nobody liked it. We found them several places and saw that they sold just the breasts and called them Turducken rolls. AJ asked if I wanted one and I said sure, why not, I'll just take one as payment for the brisket, and so here we are now.
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AJ is our ink guy where I work and he's at work, and I'm on vacation all week.
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I'm also cooking a flat for myself during this cook. Briskets went on at 12:15 and it's not too bad out here today for now. Temp is 38º and the wind is picking up and rain is on the way. Looks like I'm going to put the jacket on the WSM and hook up the guru just because of the wind and rain. Briskets are rubbed with my pepper corn rub, and cooking over Dragon Breath lump, and 4 pieces of red oak @ 325º with an empty foil lined water pan. I'll keep updating the pics as I go. In the 3rd pic I stuck my knife in the vein of fat that seperates the point and flat, for those that always ask how to tell where to seperate them. The point is to the right and the flat is to the left. HTH someone.
Here's the link to the picture album.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I'm on vacation all week. </div></BLOCKQUOTE>
What, no salt on hand? LOL! Today and tomorrow are going to be hell for me trying to wrap-up some contracts before the holiday, but after 12:00 p.m. on Wed. should be smooth sailing for the rest of the week.

High heat on those babies? When are you doing your Truducken?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I'm on vacation all week. </div></BLOCKQUOTE>
What, no salt on hand? LOL!

High heat on those babies? When are you doing your Truducken? </div></BLOCKQUOTE>
Good one Larry.
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Yeah high heat, forgot that. Going to my Sisters for Thanksgiving so not sure when I'll do it?

Fungus Wolfe, funny stuff.
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
A very good friend of mine, who I work with, </div></BLOCKQUOTE>

Ok, I'm still stuck on the first sentence...A VERY GOOD friend....c'mon Bryan, who are you trying to fool!? Just picking at ya Bud!

Hey, you did clean the white fungus from the apple before shipping didn't you?
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Ok I wanted to seperate at 125º internal in the flat but had to go to the store. Got back and it was at 135º. Put rub on both of the bald spots, and back on they went. The flat is pics 9&11 and the point is pics 10&12.
Outside temp is up to 43º and rain is near.
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Time to move the patio umbrella over top the WSM and Guru.
 
Really wishing I had the 22" WSM for this cook.
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Real tight fit, and ends hanging in the hot zone. Finally took the point out and put it in a foil pan and in the oven it went @ 325º. I'll return it to the WSM once one of the flats gets done.
Also have an Eye O Round that I got at BJ's last Wed to do for dinner.
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I made up a paste rub from Kevin Kruger last night and vac sealed it, Recipe posted here. I used 1/2 a med red onion and 4 smallish cloves of garlic. 1TBS wosty, and about 1.5TBS of Morea to bind it together.
 
Bryan,

Those look beautiful! I have never done a brisket before. The Bride wants me to cook a butt and brisket for Christmas dinner One son-in–law loves pulled pork and the other loves brisket. The Bride will do the turkey in the oven. I want to do a trial run with the brisket this weekend to see how it turns out. Don’t like to experiment on the family.

Question, regarding picture three, are you supposed to separate the flat and point and cook them separately? In picture four, is that the flat and point rubbed and stacked, or two separate briskets?

Have you done a butt (shoulder, etc) and brisket at the same time? If so, which one would you place on the bottom grill?

Would you recommend the point or flat if done with pork, or should I just try to get them close to the same weight (assuming you can do both at the same time).

TKS

Chuck
 
Flats are off and the Eye O Round is on the lower grate, no water pan. Going to cook till an internal of 135º and pull it off. I'll flip it at about the 1/2 hr mark to get some char on the top side. When that gets done, I'll put the empty foil lined water pan back in and finish the burnt ends for AJ on the top grate. Going upstairs to pull the point out of the oven and cube it up for the ends.
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More pics added.
 
Flats are cooling now, pic added. Eye O Round is done and resting, pic added. Point is cubed and a light sprinkle of rub went on them and they are back on the WSM, top rack. The Eye is really making the garage smell nice. That paste rub is Damn! good stuff.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
Eye O Round is done and resting, </div></BLOCKQUOTE>

The final pic of the Eye roast looks great! Is that 'eats' for tonight?

You mentioned in the OP that AJ has a WSM...guessing his schedule is full cooking on his WSM and just needed your help??
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Wayne Truelove:
The final pic of the Eye roast looks great! Is that 'eats' for tonight?

You mentioned in the OP that AJ has a WSM...guessing his schedule is full cooking on his WSM and just needed your help?? </div></BLOCKQUOTE>
I'll taste a piece of it.
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Yeah, something like that.
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I'm done. Everything is wrapped in foil, in the fridge, and awaiting slicing, a finishing sauce, and vac sealing on Tuesday.
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The rest is up to AJ. AJ don't drop the ball Bud.
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Hey Bryan, where did you get the insulating cover for the WSM, I would like to get myself couple of those, for I do comps in the cooler weather.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Gillespie:
Hey Bryan, where did you get the insulating cover for the WSM, I would like to get myself couple of those, for I do comps in the cooler weather. </div></BLOCKQUOTE>
Bill, from the BBQ Guru. Here's the link for you.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">and Ham he's doing on his WSM for Thanksgiving </div></BLOCKQUOTE>
Hey Bryan, I don't recall seeing any posts by AJ, surely your not keeping this site a secret from him.
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave K:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">and Ham he's doing on his WSM for Thanksgiving </div></BLOCKQUOTE>
Hey Bryan, I don't recall seeing any posts by AJ, surely your not keeping this site a secret from him.
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</div></BLOCKQUOTE>
No, He visits here but don't know if he ever joined.
 
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