Announcement

Collapse
No announcement yet.

Friday Afternoon Brisket.... 2 Ways..... Plus A Picture Of A Camel....?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Friday Afternoon Brisket.... 2 Ways..... Plus A Picture Of A Camel....?

    I put this in the Beef forums..... Could not find one for Camel .... Rich, can you get on that please....

    I honestly saw this guy (gal ) in a field with some Shetland Ponies & some other strange looking beasts.... ..... I'm thinking a big ol Hickory fire with a rotisserie ?..... WTF is a Camel doing in Washington?


    Here's the camel... I mean Brisket......... Not sure on size, guess 12#?


    Rinsed & dried, gonna trim the fat away now


    Have to cut Briskets in 1/2 so they fit in my MES. This 1/2 got scored, then Worstechire, then Mad Hunkified, which I was in the process of applying, when I remembered to take the picture.....


    This 1/2 got injected with Worstechire, a little jalapeno Tabasco & a little Soy Sauce..... Than Kosher Salt & CBP


    In the MES, running @ 225* under the supervision of Captain Hickory & staff


    Planning on taking them to 165*, foiling, then to 195*
    sigpic

  • #2
    That is one lost camel... unlike the brisket- which appears to have found a lovely home :{) MMM! Loooking goood!
    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

    Comment


    • #3
      Looks and sounds good.

      Keep us posted.

      Dave
      CUHS Metal Shop Reverse Flow
      UDS 1.0
      Afterburner
      Weber Performer
      Blue Thermapen
      Thermoworks Smoke with Gateway
      Thermoworks Chef Alarm
      Auber Smoker Controller
      Proud Smoked-Meat Member #88
      -
      "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

      Comment


      • #4
        That's gonna be one killer brisky Bud.
        Chargriller Pro w. sfb
        Ducane 4100 propane grill
        Brinkman Electric


        Member # 200

        Comment


        • #5
          Yeah Man! You on it Cat Daddy!
          Sunset Eagle Aviation
          https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

          Comment


          • #6
            Nice Camel.... Hopefully i will be chowing on some 1st place brisky by 1:30 tomorrow afternoon....

            Looking good Bob.

            Comment


            • #7
              Great minds think alike. When I saw the picture I thought WTF is a camel doing in these parts. They are probably breeding it with Alpacas or something.

              That brisket is looking mighty tasty!
              Smoke it.. and they will come!

              Rob
              Recipes & Smokes in HD Video
              SmokingPit.com



              Yoder YS640
              Yoder Wichita
              Arizona BBQ Outfitters Scottsdale
              Camp Chef FTG600 Flat Top Griddle
              Blackstone 22" Flat Top Griddle

              Comment


              • #8
                Yeah Cat Daddy get after it.
                Mike kills me.


                Tom

                Comment


                • #9
                  Originally posted by Gunslinger View Post
                  Yeah Cat Daddy get after it.
                  Mike kills me.
                  Yeah No Kidding!

                  Here's the 1/2 that is mostly the Point after it hit 165*....... I foiled it with my mop mixuture of Beer, Honey & Soy Sauce (which is good on it's own, tastes like a Micro Brew).... Still tough, but flavor was good


                  These Cheddar Brats are my own recipe (yeah, yeah, pretty much like everyone else's, just a little different lol) and were smoked to 165* and are now cooling down in the fridge, to be added to my pickled Egg & Sausage Cauldron ...... Had a taste after cooling down and they are SO GOOD smoked.... nice & mild, but good.... I think pickling them is gonna really be Sweet!
                  Last edited by Fishawn; 07-23-2010, 10:12 PM.
                  sigpic

                  Comment


                  • #10
                    You are rocking it ...Nice sausage and foil mix dere..

                    Great stuff as always scott!!!!!!!!!!
                    Last edited by ALX; 07-24-2010, 01:01 PM.

                    Comment


                    • #11
                      Looks good there, uh, Scott. That avatar looks familiar.
                      I grilled some cheddar brats last night. Can't get enough of those. CA says we can't call 'em brats since a real brat doesn't have cheese. He just doesn't understand what Americans are all about. We bastardize everything.


                      Tom

                      Comment


                      • #12
                        Originally posted by Gunslinger View Post
                        Looks good there, uh, Scott. That avatar looks familiar.
                        I grilled some cheddar brats last night. Can't get enough of those. CA says we can't call 'em brats since a real brat doesn't have cheese. He just doesn't understand what Americans are all about. We bastardize everything.
                        Yes... nothing is sacred here.... .... Last batch of Cheddar Brats I ended up giving a pack to my sons basketball coach... He called that night.... "Got any more".... ....... So I gave him the rest in the freezer except this pack.... Time for some more... I personally like the Jalapeno & Cheddar Brats, but thats another story...... CA makes his Brats with Cream, Eggs & Oatmeal, or Trail mix, Chex mix, Nutri-grains or pancake mix or some damn thing I believe... .... Just kidding Alex.... (WE ARE ALL IN THIS TOGETHER.... )

                        Here's the 1/2 that is mostly the Flat, Sheesh this one is taking a while.... 10.5 hours in @ 225* & the point is @ 177* in double foil..... hit it with some Beer-Honey-Soy Sauces mop & foiled.... Did get a taste before foiling... .............. ........... There is a reason this takes so long.........



                        Now this is what I call Focus s s s s s s s s s s .............................


                        11.5 hours in @ 225*....... the 1/2 which is mostly the Flat hit 195* in the foil..... sitting & resting now...... Test taste was good...... This is the 1/2 that was injected with Worstechire sauce, a little Jalapeno sauces & Soy I believe......

                        The 1/2 that was mostly Point..... Sliced really thin for Sammy's


                        The 1/2 that was mostly Flat..... Sliced about 1/8-1/4" thin
                        Last edited by Fishawn; 07-24-2010, 03:52 AM.
                        sigpic

                        Comment


                        • #13
                          Damn that looks good, nice job there!
                          I gotta try the brats soon.
                          Mark
                          sigpic


                          "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                          Smoked-Meat Certified Sausage Head!

                          Comment


                          • #14
                            It don't get much better than that. Kudos Scott. Got to spread them around...
                            ---------------------------------------------------
                            I plan ahead, that way I don't do anything right now.
                            ---------------------------------------------------
                            KCBS CBJ

                            Comment


                            • #15
                              DAMMIT MAN!
                              Haven't had breakfast...
                              Don't have a brisky....

                              I guess you just made me hungry and grouchy all at the same time!

                              Fine looking chow ya go there, Scott.

                              Comment

                              Working...
                              X