View Full Version : Bacon Wrapped Brisket Fillets & Crab Legs

11-15-2010, 07:13 AM
This weekend was our 18th wedding anniversary and after 18 years of pure marital bliss with me (cough, cough), I figured I better fix her a good dinner!

I have more pics of the cook and more info on how I did the brisket, if anyone is interested in seeing them.

I started on Saturday by smoking a brisket flat (alongside a pork butt) on my offset smoker for three hours, then foiling it with some braising liquid for about three more hours until a candy thermometer slid in easily. Then it went into the fridge overnight.

Then Sunday I wrapped the brisket in a bacon weave and put it on the Weber kettle with some oiled & salted Russet potatoes for about 1 1/2 hours.

The menu included: Bacon Wrapped Brisket Fillets, Steamed Crab Legs, Baked Potatoes, some of my Sweet & Heat style armadillo eggs and an Avocado & tomato salad with a lime vinaigrette.

Here it is plated. Note: the Armadillo eggs are made from both jalapenos & some mini sweet peppers.

Thanks for looking!

11-15-2010, 07:29 AM
looks great!

Big Poppa
11-15-2010, 07:42 AM
you have top toss pellets on the fire to qualify! Looks really tasty!

11-15-2010, 08:28 AM
Bacon wrapped brisket - heck yeah!

11-15-2010, 06:59 PM
Happy Anniversary! Great looking feast TentHunter. :)

11-17-2010, 07:57 AM
Thanks Jim, BP, Squirt & Jeanie!

OK, I debated about whether to post this or not, but wanted to share the technique I used for the Brisket flat to keep it moist. First I followed Andy's suggestion about trimming off most of the fat for more bark surface area. However, I was more than a little concerned about how to keep it moist so I thought I'd try something a little radical.

We all know that fat keeps meat moist & flavorful, so I thought, "Why not inject it with some of its own fat?"

After trimming the fat off I put the chucks into a pan with some water to make a fatty broth. I strained it and seasoned it with a bit of sea salt and some garlic powder, then let it cool to room temp.

After it cooled to room temp I transferred it to a mixing bowl and whisked the fat & broth together to a frosting-like consistency. I pulled the plunger from the injector & filled it with this mix and injected it into the brisket flat. You could see it plump up and some fat oozed out of some areas.

Let me tell you it was a messy process, but it worked better than I could have ever hoped. This was by far the most moist and tender sliced brisket flat I've ever had. I made an au jus but it was not needed at all.

Big Poppa
11-17-2010, 09:12 AM
A lot of people inject brisket with another birskets juices.

11-17-2010, 09:19 AM
I know one thing, it sure seemed to work for me. It added a little prep time waiting for the mixture to cool, but was well worth it.

I am glad I followed Andy's advice. Its changed my mind about trimming fat and injecting, at least on brisket.