Ten Pounds O'Beef
Yeah, it's a lot of meat. I bought a 10-pound brisket the other day and decided to try my hand at smoking brisket, which is allegedly pretty difficult to master, because of the temperamental nature of beef.I had to cut the brisket into two halves because it was too large to fit onto my smoker, and also to cut down a little bit on the cooking time. I seasoned it the night before with a homemade mix of a whole bunch of different stuff (garlic, onion, spanish paprika, chili powder, cayenne, kosher salt, etc.) and smoked it over hickory for about 7 hours, basting it with some apple juice every hour and 15 minutes or so.
This is right before I threw it on the smoker.
This is how I was able to do the whole thing at once; cut it in two and put it on two different grates inside the smoker.
Hello!
This is one half (the leaner half) of the meat, post-smoker.
This is the fattier half.
*Ahem* Smoke ring.
Nice crust.
Close-up of the fatty.
Too much meat. (and that's only half of it)
Other half.
That is some professional-looking brisket.
This sandwich was glorious. 3 or 4 slices of the brisket, topped with some apple BBQ sauce, courtesy of our friend Puffy, who brought it all the way from the famous Corky's in Memphis. And of course, you must have the pickles (although these aren't the high-quality ones) with a BBQ sandwich.
Leftovers. Lots and lots of leftovers. We will not eat all of this; please take some off our hands.
Overall, despite being a little scared of smoking the brisket because of its temperamental nature, it was pretty easy and it turned out really, really well. It had a perfect amount of smoke, it was tender enough, and topping it with the apple bbq sauce was excellent.
*sorry for all the pictures; I apparently got a little carried away
Labels: brisket, cooking, smoker
posted by Jeremy @ 8:44 PM
3 Comments:
Yum, yum, yum!
That looks delicious.
mmmm....
That makes me wish I lived in Kansas!
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