Brisket for Church Luncheon

TentHunter

TentHunter

Moderator
Tomorrow we have a luncheon at Church and I was tasked with bringing something smoked off the pit. Ok, how about a Beef Brisket?


I picked up a 15 pound full packer from the butcher.

It's Midnight... The brisket's been trimmed, homemade beef rub applied, all that's left is to tuck it into bed for the night. Onto the MAK 1 Star @ 225° with Black Walnut pellets. I also added a can of hot water to keep the moisture level up inside the pit.
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Now it's time to put ME to bed. Sweet dreams!
 
TentHunter

TentHunter

Moderator
Good Morning!

7 a.m. - She's looking (and smelling) good!
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Mixed up some braising liquid & sliced some onions...
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In a foil pan with the liquid & topped with the onions, covered tightly with foil and back in to start braising.
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I'll let this go until it's time to leave then I'll FTC it until I get to church where I'll setup the Stoven to finish this off.
 
Patrick_CT

Patrick_CT

New member
Also interested in how this is going to finish.
so 7 hours on smoke. Then in the foil pan to braise for a few hours... then what do u do with the stoven?

Hope it was good!!
 
TentHunter

TentHunter

Moderator
Patrick_CT said:
so 7 hours on smoke. Then in the foil pan to braise for a few hours... then what do u do with the stoven
Click to expand...

Not 7 hours in smoke mode, 7 hours at 225° (which did give it plenty of smoke) then foiled. The Stoven was used to finish cooking it at Church - stay tuned!
 
TentHunter

TentHunter

Moderator
Well, we got to Church and got the Weber/Stoven setup and the brisket back on. It might look sunny in the pic, but it was very cold (well below freezing) and windy. Another fellow moved his van over next to us to help block the wind a little. The Big Poppa hoodie helped me stay warm.
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Oh yeah! That brisket is nice and tender. I moved the onions to a small bowl and reserved them.
Time to trim & separate the Flat from the Point.
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After separating, the flat got re-dusted with some more rub. Some of the point was cut for burnt ends, dusted with some rub and later hit with some sauce. Back on a hot grill to finish.
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Brisket trimmed three ways: Flat - sliced, Some of the Point was sliced & the rest Pulled. The juice was poured over top, and the onions put in a bowl. It's hard to tell but there was a smoke ring - Sorry, grease on the lens.
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While folks waited in line to get food, they got to sample some of the burnt ends. They were like candy!
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The Plated Shot.... Well it didn't happen. Hopefully this shot shows says it all!
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Hey, at least I figured out there was grease on the lens! ;)


All the food brought by everyone was great! Another great time food & fellowship with friends! Life is good. :)
 
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TentHunter

TentHunter

Moderator
This winter has been up & down with temps. It'll snow a lot, stick around for a few days then warm up just enough so it rains and melts all the snow. We actually had a rare Thunder Snowstorm about a week & a half ago.

All the up & down temps have my sinuses going crazy and the ground saturated making it difficult to do much outside.


It's hard to tell in that pic of me & my son (above), but there are actually frozen puddles all over in the grass behind us from all the melting/refreezing.
 
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ACW3

ACW3

New member
I'm with Chili. I'd be in that "empty pan" with a piece of bread mopping up any goodness that was left. Looked good.

Art
 
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