squirtthecat
New member
Well, this weekend there was!
Time for the cattle call..
I haven't done a brisket in ages, and I got hit up by 2 guys at work to smoke a couple for them. (from recently butchered cows) So I emailed my buddy who is storing 3 big Texas CAB monsters that a friend brought up from Houston.
Dan, I need to make a withdrawal from the vault.
And here we go.. MAK is cruising along at 225°.
Top left is Garlic Salt Lick, the other 2 are Zach's Brisket Rub.
Cruddy picture. I need to switch to my automagic lens when shooting at night.
12 hours later.
IT of the top ones is around 150°.
Wrapped tight in foil for a few more hours. This one (rubbed with GSL) was supposed to be headed to a NCAA beer/basketball bash that afternoon.
I'll go probe them around Noon and see how they feel.
--
Meanwhile, in Traegerland..
8 pounds of split chicken breasts (including 3 stuffed), dusted with a little Oakridge BBQ rub.
Couple hours later when they hit 160°+.
Into the crockpot with a few glugs of water. We make pulled chicken out of these, so the condition of the skin is irrelevant.
--
Back to the MAK..
Pulled the 2 smaller briskets out and FTCd for a while, and then into the fridge. My friend from work couldn't make it down to pick it up, so I'll take it in on Monday.
Next up.. The CAB monster.
IT is around 175°.
Into a full steam table pan w/ a bottle of Dublin Love.
Foiled tight, and into a 200° MAK to cruise through the afternoon. Ended up moving it to the Traeger as it was full of pellets and the MAK was running dry.
We get back from church, and it is time to slice it up. Only decent pic of the entire process, as there were some rain showers moving through.
Not bad! I let it braise a little too long, but that is Ok, we we like it chopped for BBQ beef sammies.
I (messily) separated the point and stuck it and the cutting board scraps in the freezer. The cafeteria lady will make smoked beef & noodles with it.
Sorry buddy, maybe next weekend...
Time for the cattle call..
I haven't done a brisket in ages, and I got hit up by 2 guys at work to smoke a couple for them. (from recently butchered cows) So I emailed my buddy who is storing 3 big Texas CAB monsters that a friend brought up from Houston.
Dan, I need to make a withdrawal from the vault.
And here we go.. MAK is cruising along at 225°.
Top left is Garlic Salt Lick, the other 2 are Zach's Brisket Rub.
Cruddy picture. I need to switch to my automagic lens when shooting at night.
12 hours later.
IT of the top ones is around 150°.
Wrapped tight in foil for a few more hours. This one (rubbed with GSL) was supposed to be headed to a NCAA beer/basketball bash that afternoon.
I'll go probe them around Noon and see how they feel.
--
Meanwhile, in Traegerland..
8 pounds of split chicken breasts (including 3 stuffed), dusted with a little Oakridge BBQ rub.
Couple hours later when they hit 160°+.
Into the crockpot with a few glugs of water. We make pulled chicken out of these, so the condition of the skin is irrelevant.
--
Back to the MAK..
Pulled the 2 smaller briskets out and FTCd for a while, and then into the fridge. My friend from work couldn't make it down to pick it up, so I'll take it in on Monday.
Next up.. The CAB monster.
IT is around 175°.
Into a full steam table pan w/ a bottle of Dublin Love.
Foiled tight, and into a 200° MAK to cruise through the afternoon. Ended up moving it to the Traeger as it was full of pellets and the MAK was running dry.
We get back from church, and it is time to slice it up. Only decent pic of the entire process, as there were some rain showers moving through.
Not bad! I let it braise a little too long, but that is Ok, we we like it chopped for BBQ beef sammies.
I (messily) separated the point and stuck it and the cutting board scraps in the freezer. The cafeteria lady will make smoked beef & noodles with it.
Sorry buddy, maybe next weekend...
