Brad Olson
TVWBB Diamond Member
It actually started July 3, with a pork steak.
Setting up the indirect fire in the 22" kettle. The smaller pieces of mulberry (I think) were for smoke and the larger piece acted as a fence.
The steak after spending the night in the fridge.
Not much in the way of grill marks. This time I didn't sauce it while it cooked.
Yum. Yum yum yum.
Right up until July 2 I had no idea what I was going to do for the 4th. But that day I was in the store and this brisket point looked awfully inviting.
I changed things up and actually prepped it like I would a rib roast: I cut between the bottom and the center fat, flipped it back, put some rub in there, and then put it back together and tied it. Hey, I'm in Wisconsin and out of the reach of the Texas Brisket Police. Also, for the first time ever I used more than just salt and pepper: paprika and some oregano.
After resting overnight in the fridge.
The point weighed around 3-1/2 pounds IIRC and was in the WSM for 9 hours, and I used the probe resistance method to determine doneness. Fuel was briquettes and windfall oak from the trees in the yard, and the only time it was wrapped was when it sat in the cooler for about 90 minutes prior to dinner.
I thought I'd get a better smoke ring but wound up not caring, as the smoky, beefy flavor made this definitely one of my better brisket efforts. No pot roast this time!
But it was a lot of brisket for 2 people, so a couple of days later some repurposing was necessary. I'll bet you can tell where this is going.
Hey Rick Bayless, you got any sauce mix I can use?
My wife puts that weird veggie stuff on her tacos and I don't, so hers make for the better photo op. But either way, they were tasty!
Setting up the indirect fire in the 22" kettle. The smaller pieces of mulberry (I think) were for smoke and the larger piece acted as a fence.
The steak after spending the night in the fridge.
Not much in the way of grill marks. This time I didn't sauce it while it cooked.
Yum. Yum yum yum.
Right up until July 2 I had no idea what I was going to do for the 4th. But that day I was in the store and this brisket point looked awfully inviting.
I changed things up and actually prepped it like I would a rib roast: I cut between the bottom and the center fat, flipped it back, put some rub in there, and then put it back together and tied it. Hey, I'm in Wisconsin and out of the reach of the Texas Brisket Police.
Also, for the first time ever I used more than just salt and pepper: paprika and some oregano.
After resting overnight in the fridge.
The point weighed around 3-1/2 pounds IIRC and was in the WSM for 9 hours, and I used the probe resistance method to determine doneness. Fuel was briquettes and windfall oak from the trees in the yard, and the only time it was wrapped was when it sat in the cooler for about 90 minutes prior to dinner.
I thought I'd get a better smoke ring but wound up not caring, as the smoky, beefy flavor made this definitely one of my better brisket efforts. No pot roast this time!
But it was a lot of brisket for 2 people, so a couple of days later some repurposing was necessary. I'll bet you can tell where this is going.
Hey Rick Bayless, you got any sauce mix I can use?
My wife puts that weird veggie stuff on her tacos and I don't, so hers make for the better photo op. But either way, they were tasty!
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