Those freaken sammies look to die for!
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Brisket Flat (On The MES)
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Originally posted by Charcuteryan View PostNice! I do cheese on my brisket "sammies" too. Jack is nice
I like most cheeses, and usually switch each time, Swiss, American, Provolone, Mozzarella, Jack, etc------Anything but Cheddar.
Bear
Originally posted by redruff View PostIf I could find brisket that cheap....I'd be eating it everyday! Dang I'm paying twice that here!
Thanks,
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Wise move..I see the grain indication slits
Man..no fat on that bugger, and don't look like it was dry. Nice :{)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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Originally posted by feeshrman View PostAwsome looking!!!
Bear
Originally posted by c farmer View PostLooks great, but you used dust with heat?
That was a Prototype Todd made to my specs, back when I was helping him experiment:
It is 5" X 11" which fits on the bars in an MES 30 or MES 40.
It has wider rows to get more smoke than the original AMNS.
It has double interior walls to avoid row jumping due to wider rows getting too hot.
I get 8 to 9 hours with it.
Bear
Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Originally posted by SmokinOutBack View PostThose freaken sammies look to die for!
Thank You Much, Jim !!!
Bear
Originally posted by Richtee View PostWise move..I see the grain indication slits
Man..no fat on that bugger, and don't look like it was dry. Nice :{)
Thanks Rich!!
Yup, I learned my lesson once, way back, about the Brisket direction.
I also use the slits to get the sauce & seasoning to stay on top.
Also, I was worried about the lack of fat, but my foiling juice must have helped, because it didn't dry out like I expected.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Originally posted by Bearcarver View PostCharbroil SFB
GOSM
MES
Dutch Ovens and other CI
Little Chief, Big Chief, No Name water smoker
Weber 22" gold, Smokey Joe, WSM 22"
Smoked-Meat Certified Sausage Head
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Originally posted by CoffeeCreek View PostAwesome job Bear, here's some Brisket
Bear
Originally posted by erain View PostNice looking brisket from the masterbilt! Besides the burnt ends, there aint much that beats a brisky sammie. Yeah I here ya with the fork, lose alot of good juice down the arm otherwise...
Thank You "E" !!
LOL---I pour pretty much Au Jus on the Sammies---The roll even gets a little soggy, like a French Dip Sammie that you dip for too long.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Originally posted by notbobvilla View PostGreat looking food. Thanks so much for the great tutorial and pictures
Bear
Originally posted by WALLE View PostNice work, John!
PS: I would eat any of that with two hands and my face vs. a fork...
Thanks Tracey!!
LOL---You'd have to pour a little less Au Jus on it, or your fingers would go right through the roll.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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FIRST BRISKET????
dude, you gotta jump on in. Keep it simple. Plan on a long cook if you are doing a full packer. They are hard to mess up but you have to be patient. Trimmed flats will go much faster but if they are completely trimmed they can get a tad dry. Consider wrapping in foil when the temp hits 170 or so.sigpic
Some days I think Bravo Zulu, other days it's more like Whiskey Tango Foxtrot...
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Originally posted by cymbals View PostThanks so much Bear, hopefully with your help my first brisket will be successful!
That's Great !!
That's what my Step by Steps are there for.
I figured yours must just be a flat, so it should go good with this one.
Just yell if you run into a question.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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