Well, the only thing I cooked this weekend consisted of a pot-o-beans and a brisket.
We were doing a joint celebration of my daughter and her husband's birthdays on Saturday, with a pool day with all our kids, their spouses and the grandkids, and about 7am Friday morning I was informed that my daughter wanted brisket of all things! She is on a bunch of dietary restrictions due to a nursing baby who is now said to he allergic to dairy, wheat, shellfish, peanuts, eggs and soy, so this is what she requested, and I did my best by pulling a 15 pound choice brisket out of the deep freeze 7am Friday, and letting it sit defrosting in a cooler all day. About 7pm I trimmed as much fat from the still partially frozen brisket as I could, did a 2 hour dry brine, and then rubbed with Big Bad Beef rub (recipe on the free side). I added 1/2 tsp of cumin to the rub recipe as published.
This is the brisket after the 2 hour dry brine...
Brisket hit the SNS kamado about 9pm, and I ran overnight at 225F, but woke up at 5am and bumped my PartyQ to 275F, only to wake up at 7am when it overshot and hit 300F. Lesson learned? BIG steps with a fan controller can lead to overshoots. Next time adjust no more than 25 degrees at a time, to avoid getting too much lump lit!
Brisket just before wrapping at 7am Saturday...
And believe me, before shrinkage, this thing filled the ENTIRE 22" grate! It was kind of a long and skinny 15 pounder. Maybe 13 pounds after trimming. The very end of the flat got a little crisp, but got chopped and sauced...
Two hours later, at 9am, the brisket hit 205, and went into cambro until serving at 1pm...
In the meantime, I dug into my bean stash, and found a bag of Rancho Gordo Midnight Black beans. Sauted up some onion, garlic and celery, then put the beans in with some chicken stock and black pepper. When SWMBO told me I was heating the kitchen up too much on a 95 degree Saturday morning, I moved the dutch oven to the Genesis outside, which did a fine job with one burner of keeping the pot at a simmer... I swapped out the Grillgrates for the stock grates, that normally live on the shelf under the grill, just for occasions like this.
Later, inside, finished beans.... that black bean liquid is BLACK! It stained a couple of wooden spoons before I switched to a stainless one!
And the bark on the brisket stayed perfectly intact and good despite the last 2 hours of the cook in foil, and another 4 hours in cambro wrapped in like 4 layers of foil....
I trimmed from the flat end for lunch... we dug into the point for seconds, and again for dinner that night! The flat was, as usual, a little dryer than I would have liked at the very end that hung out past the deflector and drip pan. We used a little of Yvonne and Kathryn's fzxdoc favorite Dreamland BBQ sauce on the drier pieces - everyone tried several sauces and the consensus was that the less sweet Dreamland sauce was best with beef.
And final "money" shot... as I got farther up the flat, where it rode up on the point, it was much juicier!
Peace, love and BRISKET y'all!
- Jim
We were doing a joint celebration of my daughter and her husband's birthdays on Saturday, with a pool day with all our kids, their spouses and the grandkids, and about 7am Friday morning I was informed that my daughter wanted brisket of all things! She is on a bunch of dietary restrictions due to a nursing baby who is now said to he allergic to dairy, wheat, shellfish, peanuts, eggs and soy, so this is what she requested, and I did my best by pulling a 15 pound choice brisket out of the deep freeze 7am Friday, and letting it sit defrosting in a cooler all day. About 7pm I trimmed as much fat from the still partially frozen brisket as I could, did a 2 hour dry brine, and then rubbed with Big Bad Beef rub (recipe on the free side). I added 1/2 tsp of cumin to the rub recipe as published.
This is the brisket after the 2 hour dry brine...
Brisket hit the SNS kamado about 9pm, and I ran overnight at 225F, but woke up at 5am and bumped my PartyQ to 275F, only to wake up at 7am when it overshot and hit 300F. Lesson learned? BIG steps with a fan controller can lead to overshoots. Next time adjust no more than 25 degrees at a time, to avoid getting too much lump lit!
Brisket just before wrapping at 7am Saturday...
And believe me, before shrinkage, this thing filled the ENTIRE 22" grate! It was kind of a long and skinny 15 pounder. Maybe 13 pounds after trimming. The very end of the flat got a little crisp, but got chopped and sauced...
Two hours later, at 9am, the brisket hit 205, and went into cambro until serving at 1pm...
In the meantime, I dug into my bean stash, and found a bag of Rancho Gordo Midnight Black beans. Sauted up some onion, garlic and celery, then put the beans in with some chicken stock and black pepper. When SWMBO told me I was heating the kitchen up too much on a 95 degree Saturday morning, I moved the dutch oven to the Genesis outside, which did a fine job with one burner of keeping the pot at a simmer... I swapped out the Grillgrates for the stock grates, that normally live on the shelf under the grill, just for occasions like this.
Later, inside, finished beans.... that black bean liquid is BLACK! It stained a couple of wooden spoons before I switched to a stainless one!
And the bark on the brisket stayed perfectly intact and good despite the last 2 hours of the cook in foil, and another 4 hours in cambro wrapped in like 4 layers of foil....
I trimmed from the flat end for lunch... we dug into the point for seconds, and again for dinner that night! The flat was, as usual, a little dryer than I would have liked at the very end that hung out past the deflector and drip pan. We used a little of Yvonne and Kathryn's fzxdoc favorite Dreamland BBQ sauce on the drier pieces - everyone tried several sauces and the consensus was that the less sweet Dreamland sauce was best with beef.
And final "money" shot... as I got farther up the flat, where it rode up on the point, it was much juicier!
Peace, love and BRISKET y'all!
- Jim
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