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  • Brisket or Chuckie, or both?

    I've been a huge fan of brisket and it was always my favorite. Then, I would do a Chuckie and thought it was better. So, I figured, why not do them at the same time and figure it out.

    I marinaded the brisket in Mojo for 48 hours. I did the Chuck in Allegro Hot and Spicy for 24 hours:



    Got them all rubbed up with a homemade deal:



    At 7 hours, I was getting close and anxious to see what the verdict was:



    After roughly 8 hours, the 5 lb Chuck was into the cooler at 200 internal and the Brisket at 190. The Chuck done (sorry for the blurry pic):



    Pulled:



    The Brisket done:



    and I sliced it:



    So, after all is said and done, I still don't know. Both were excellent. The brisket never really got a good smoke ring but it was the most tender brisket I think I've ever had.

    The Chuck was tender as well, pulled easily and was full of flavor.

    I took a sampler platter over to some neighbors. She hates Corned Beef and Pastrami but loved the Brisket. He chowed down on both and now wants to learn how to smoke. We'll see if that's real or not

    So, I guess I'll leave it as a draw and just keep doing both as they both have their strengths. In any event, we have some good vittles and the kids are grubbing. All is well and thanks for looking.
    Last edited by Abelman; 05-20-2009, 09:16 PM. Reason: spelling
    Pete
    Large BGE
    Char Broil Tru-Infrared Commercial series

  • #2
    They both look excellent to me! Makes me wish I was your neighbor.
    sigpic
    Smoke Vault 24

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    • #3
      I'm with ya man... the chuck is an EXCELLENT cut...and sometimes up to half the price-depending on market and location- of brisket.

      Both looked great BTW! Bravo!
      In God I trust- All others pay cash...
      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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      • #4
        both those vittles look great. your boys are lucky to get that great food. I grew up on beaks and claws and some times hooves and snouts stuffed in to an intestine..I think they were called hot dogs..lol.
        great smoke...
        sigpicWal-Mart shopping cart undergoing heavy mods.
        nano second fast camo titanium splash proof thermo pen


        need a larger spatula for early morning road kill removal.

        As the venomous south American hissing skunk rat is growing fast and needs larger portions.

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        • #5
          Looks good!

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          • #6
            They look dam good to me.... SmokeRing or not..
            Ken


            I Should Have Been Rich Instead Of Being So Good Looking

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            • #7
              Great job hard to find brisket here
              sigpicJack

              Bradley Original
              Centro Electric Digital Smoker
              Walmart propane upright
              little chief electric
              7 in 1 masterbuilt
              7x7 wood/elec/propane in the works

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              • #8
                Pete,
                That would certainly be a toss up for me... they both look amazing!
                I am licking the puter as we speak!
                The chuckie and the briskey looked to have about the same size smoke ring.. after Sir Richtee[s post about the scientifics of the smoke ring, I have tried to keep as much moisture in the smoker as possible and I must admit it creates a larger smoke ring... did you have a water pan in there with?? I am curious..
                They both looked yummy and moist!



                The only one on the block with the super fastest turbo charged



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                • #9
                  Thanks for the kudos and the points, much apprecited.

                  Kelly, I did these on the BGE, no water pan on them. It's a ceramic baffe of sorts that creates the indirect heat. I usally get a smoke ring on this but this time, not really. I'm fine with that, end of the day, just depends on what hits the plate.

                  That said, my next project might be to put the same meat on the Masterbuilt and the BGE and see what sort of smoke ring difference I have since one has a water pan and the other doesn't. Thanks for bringing that up
                  Pete
                  Large BGE
                  Char Broil Tru-Infrared Commercial series

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                  • #10
                    Both look great Pete....Real nice!!
                    Gene

                    sigpic

                    The Farm...
                    http://gardenofeatn-rhf.blogspot.com/

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                    • #11
                      If you want to send me a sample of each I am willing to try and help you decide. Both look great.
                      KCBS/CBJ #56408

                      "Sticks and stones will break your bones, but words will always teach you." -Shihan

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                      • #12
                        Awesome lookin beef! Wish I was there to help ya decide!
                        Lang 60 Mobile deluxe




                        Captain-N-Smoke BBQ Team(retired)
                        ____________________________________________
                        Takes allot of work and an open mind to make good sense.
                        Praise the Lord and pass the Cannabis.

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                        • #13
                          Thanks everyone, much appreciated!

                          Well, sliced up the rest of the brisket and this will be dinner tonight as Sammies. Might look a little off color and/or dry but it was chilled so I could run it through the slicer.

                          Pete
                          Large BGE
                          Char Broil Tru-Infrared Commercial series

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                          • #14
                            Yep..looks not right. Ship immediatly to me! ;{)

                            Mmmm!
                            In God I trust- All others pay cash...
                            Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                            Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                            • #15
                              Originally posted by Richtee View Post
                              Yep..looks not right. Ship immediatly to me! ;{)

                              Mmmm!
                              On it's way
                              Pete
                              Large BGE
                              Char Broil Tru-Infrared Commercial series

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