TentHunter
Moderator
With all this snow & cold weather, it was a relief to get to do something on the MAK!
Last week we stopped at the butcher and he had a small 5 1/5 lb whole packer brisket (yes it was a whole brisket, not just the flat - small cow).
Coated with with some brown mustard then an ample amount of rub. Put on the MAK at 225° with Black Walnut pellets.
When the I.T. reached about 165° we put it in a baking dish, smothered it with sliced onions and added about 1/2 bottle of Killian's Red. Cover tightly with foil and back into the smoker at 300° to braise for about 1 1/2 hours. Yes, it destroys the bark, but I don't care... this is my favorite way to do brisket!
Because it was small I ended up just slicing the whole thing.
I chopped up some of the point to make myself a brisket sandwich just the way I like with some homemade BBQ sauce, some slaw and a little hot sauce. The onions & pan juices make some killer au jus for mashed taters. The wife made some Corn pudding to go with it too.
Thanks for looking!
Last week we stopped at the butcher and he had a small 5 1/5 lb whole packer brisket (yes it was a whole brisket, not just the flat - small cow).
Coated with with some brown mustard then an ample amount of rub. Put on the MAK at 225° with Black Walnut pellets.
When the I.T. reached about 165° we put it in a baking dish, smothered it with sliced onions and added about 1/2 bottle of Killian's Red. Cover tightly with foil and back into the smoker at 300° to braise for about 1 1/2 hours. Yes, it destroys the bark, but I don't care... this is my favorite way to do brisket!
Because it was small I ended up just slicing the whole thing.
I chopped up some of the point to make myself a brisket sandwich just the way I like with some homemade BBQ sauce, some slaw and a little hot sauce. The onions & pan juices make some killer au jus for mashed taters. The wife made some Corn pudding to go with it too.
Thanks for looking!
