Welcome!

**Henrik** · June 19, 2016, 04:11 AM

Cooked some beef short ribs yesterday. The meat quality was absolutely top notch. I've done short ribs before, but never been really satisfied. Until now. Will keep buying from this butcher.

Check out the amazing fat marbling on these two, they weighed in at 2 kilograms (4.5 lbs):

I applied a custom rub (will post recipe later) that turned out just right.

Here they are with the rub applied:

And the final product, juicy as can be:

I smoked them for 2 hours, then wrapped in aluminum foil and let them run for another 2 hours. I then unwrapped them, applied a thin layer of pure honey and glazed them over direct heat for 5 minutes, turning regularly. The internal temp was 90° C (194° F) when I took them.

I was happy, and the guests were happy. Mission accomplished

**Hagen** · June 19, 2016, 05:26 AM

Father's day brisket😃😃 Possible because of the Slow N Sear. Smoking at 275°

**Michael Brinton** · June 19, 2016, 07:24 AM

Breadhead's buns with Meathead's burger. Lettuce from the garden and this year's first ripe tomato.

**Breadhead** · June 19, 2016, 07:34 AM

Michael Brinton ...

WOW! You nailed it dude.👍 That's a beautiful Steakhouse Steakburger.😜 Meathead will be proud of you too. The bun looks perfect. The crumb is very open and airy. That's the difficult part to achieve for most bread makers. I can tell you did everything just right.👌

Good work Sir.

**richinlbrg** · June 19, 2016, 10:17 AM

WOW!! What a combo! Home garden lettuce and mater, all the experience here, breadhead's bun and MH's burger. Does it get any better?

**martybartram** · June 19, 2016, 12:14 PM

The last brisket in the freezer was 95% flat with just a touch of point. Here it is pre-dry brine.

And below are the trimmings. I dry brined them as well after pulling out the hard fat. After dry brining I froze the trimmings to be ground later and added to the lean ground beef we get from our butcher.

Below are the two sides of the cut after 36 hours of dry brining.

Brisket went on the weber at 8 am with cherry and hickory.
But only after a coating of Big Bad Beef Rub of course.

Time	Meat Temp	Actions
9:17 am	118F	72F outside, clear and sunny
10:51	153F
11:27	156	Wrapped in foil (bottom 3 layers) and butcher paper (top 2 layers)

12:34 pm	172F
2:05	196F	Unwrapped
2:19	181F
3:00	169
5:00	194
5:30	197	Probed like butter and had a little bounce

She is ready to go. I had reserved the au jus when I unwrapped the brisket and added it to a cup of beef broth. I sliced the small piece of point off the flat, cubed the pieces and put them in the au jus. I let them sit for a couple of minutes and then pulled them out and slathered them with sauce. They went onto the direct side of the grill until the just started to sizzle. Then they were brought in and served as burnt ends.

mmm those burnt ends
Next I sliced the flat

Plated the beef with Asian cold rice salad and then sprinkled with herbed cherry-smoked salt

I am stuffed!! I have to admit to take a little pitmaster privilege as I was slicing the flat. I learned one thing: I will not unwrap a flat again. Tightening up the bark was not worth losing the moisture it gained or kept during wrapping. I thought it was a touch dry and put some au jus over it. Leah disagreed and said she could not wait to make sandwiches with it. Then again she doesn't care for the burnt ends because they are fatty, she likes the lean stuff. Her not eating the burnt ends is why I am so full! Someone had to eat them!
Hope all you fathers had great days. And I hope that all of you had great memories of your fathers today whether they are still with us or not.
Have a great week Pit Master Peeps!

**MBMorgan** · June 19, 2016, 12:49 PM

Originally posted by martybartram View Post

I am stuffed!!

Me too ... and that's just from looking at your pics ... nice cook!

**wayneprichard** · June 19, 2016, 01:56 PM

Happy Father's Day all.

Nothing makes me happier then Bad Ass Brisket (a prime packer of course), and Burnt Ends a bit later for "dessert".

Cheers,

W

**Ernest** · June 19, 2016, 02:25 PM

Dinner is served!

I don't really do the whole Father's Day thing coz 9 times out of 10 it turns out to be about NOT me. LOL

**MBMorgan** · June 19, 2016, 02:29 PM

Originally posted by Ernest View Post

Dinner is served!

And it's excellent, too!

**theroc** · June 19, 2016, 02:48 PM

Hankering for smoked meatloaf tonight. 50/50 ground beef and pork. Nice dusting of rub.

About 4 hours at 250 F in the Smoke Vault. Smoked with hickory and apricot wood.

**Mitrakas** · June 19, 2016, 04:27 PM

Inaugural smoke on my new 26" weber kettle. 6 pound pork shoulder, dry brine 48 hours in advance. Rubbed this a.m. with Rancho Gordo chili powder and a little goya adobo. I never smoked at 225 before, always higher, but purchased a Maverick with a food probe and an oven probe so wanted to put both to use. Warm and dry but still took over 13 hours to get to 191 degrees. Cooking temp stayed between 200 and 240. Came out delicious and a beautiful bark but used about 4/5 of a bag of Kingsford brickets over the day! Is that normal? Chopped and mixed the pork with a vinegar based sauce with some of the chili powder and a batch of meatheads sweet-sour slaw cuz I hate mayo. Happy Father's day!

**Breadhead** · June 19, 2016, 07:49 PM

richinlbrg ... My response to your post #590

Not for me...👍

That picture posted by Michael Brinton above, by a Pit member, bragging about the ultimate Steakhouse Steakburger was the "vision" I saw when I suggested to Meathead he photograph his "world famous" hamburger patty with a beautiful bun, with great condiments, and make that burger really invitingly beautiful.

I really had no intent to be the one to create the "Ultimate Brioche Hamburger" bun, none! Meathead and I discussed it. He thought it was a good idea... So I started working on it. First thing I had to do was guess how to spell "Brioche" because I wasn't familiar with that type of bread, yet😆

I told Meathead I would create a Brioche recipe/formula, bakers don't have recipes, they have scientific formulas.🙄 that are reproducible and are easy to scale up and down, so you can bake 6 buns or 600 buns, with the same formula.👌

Having studied bread, bread science, and learned how bread dough was suppose to look and feel at each step of its development, I decided, I can do this.

Then... Being the ex-entrepreneur I was in my younger years, I decided to recruit highly skilled talent, for advice and direction.😆 I went to my bread mentor, Jacob Burton, the founder and owner of StellaCulinary.com

I said Jacob... I need a crash course in baking brioche hamburger buns.😎 I explained to him my conversation with Meathead and why I wanted to do this project. Jacob was busy on other projects and not crazy about helping me. But... Having worked in sales for about 40 years, I convinced him he would greatly benefit from this project if... We pulled it off.😆

He and I worked on hamburger buns for about 2 months. Changing ingredients, changing processes, techniques and methods. Trying to make it so, non bakers, could pull it off, make it work.

I can say this... Michael Brinton 's post almost made me cry.😅

I made no money to make this happen. I never baked bread until I was 60. I would NEVER have baked bread had I not own a BGE.🙄

I just did it to see if I could.😎 I just smoke BBQ to see if I can.😎 I like the challenge, the science, the Learning process more than I like bread or BBQ.🤔

PS... Michael Brinton ... If you want the BEST morning toast, with your coffee, put that EXACT dough in a loaf pan and bake it. Then slice it to put in the toaster.

PS... Michael Brinton... If want some kick ass DONUTS, use that same EXACT dough and shape it like a donut and deep fry it.👌

PS... @Michael Brinton... Thanks for your post.😆

**RonB** · June 20, 2016, 01:14 AM

I'm still lovin' this thread - keep the pics coming.

**Danjohnston949** · June 20, 2016, 03:35 AM

Happy DAFD! Good Morning RIBBERS ONE AND ALL! It was Smoked Pork Butt for Fathers Day @ the Johnston House Yesterday! A Local Grocery had an
unadvertised special on Hormel Pork Butts for $1.69/Lb. I was like a Shoplifter when I Grabbed that +8lb'r out the Bin! Dry Rubbed with Kosher Salt for
8 hrs then Dan's World Famous BBQ Rub, spritzed with Apple Juice, Lemon Juice, Lime Juice, Garlic Juice and Worsteshire Sauce topped off with Tarragon
and Cider Vineger Mix! This helps set the Rub. 5:30 AM lit the Grill, 6:15 Butt on the S 'n S and Weber withe DigiQ-2 Fan Humming away!
At 5:00 PM (11hrs) the Maverick indicated 201*, Wrapped it in Foil, into an Insulated Freezer Bag and into a Cooler for an Hour, Two to Trree Hrs would
have been Better but I was Hungry? While the Pork was in the Cooler I put a Whole Vidalia Onion Peeled and nearly all the way through with an Apple
Wedge and Core Cutter, into a foil pan Spritzed with above plus Salt & Pepper and topped with a Slab of Butter! Cooked Indirect for 1 Hr on Weber and Vortex! A nice addition to Pulled Pork!
Eunice fixed Sweet Potatoe Slices Topped with Sliced Apples w/Bown Sugar and Cinnamon in the Oven and a Fruit Salad with Pretzel Rolls, Shawn threw
In a Bottle of "Terrible Red Wine" I didn"t waste any Memory with a Pic of it?
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan