Final results of my Myron Mixon style hot and fast brisket. Other than having to wrap the brisket in butcher paper,bTexas crutch style to get past the stall, I followed his steps exactly. This was hands down my best brisket cook. Great tenderness and flavor.
Typical Tri-Tip Brisket, thick section is at 200 the thinner section low to mid 190's. Pulled her off and she can rest in her own drippings (never wrapped) in a 170 oven for 1 hour and then wrapped in a couple towels for about 45 minutes.
Panhead John, for now, in the pic on the left, just off pic on the right side is a piece I sliced off the edge, in the pic on the right it is at the top, so you basically have a huge second slice. I got 40 minutes until serving time.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
I was too tired last night to post my final brisket pics, plus my girlfriend Halle Berry came over unannounced. I was not expecting that! She did ask me to tell y’all hello. She then asked about getting a trial membership here, but I really don’t want her snooping around here and finding out that I don’t have a life.
Anywho, here’s my final brisket pics from yesterday.
This was actually pretty good stuff, added a little Tony’s
Homemade pintos to go with the meal
Last edited by Panhead John; May 29, 2023, 07:51 PM.
I have some actual unretouched surveillance footage of Panhead John's girlfriend Halle when she first saw him.
then, when she realized that he does a half-decent job with a steak.
But, the jig was up when it came down to business and he got greedy and wanted to introduce his blow-up as a "third"
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Yesterday's cook with a 13.75lb Prime Brisket from Sam's Club, trimmed to 9 lbs. Dry brined with Oak Ridge SPOGOS rub; a layer of Meathead's BBBR added just before loading into the PBC. I had such a fun day, smoking this brisket. Thank you, Panhead John , for encouraging this buddy cook.
Brisket Prepped with Oak Ridge BBQ's SPOGOS (salt, pepper, onion, garlic, other spices):
Brisket Done:
Brisket Sliced:
Brisket Served:
Brisket Lagniappe: 3 cups of tallow and 1.5lbs ground brisket trimmings from the 4.75lbs of trimmed fat and meat from the whole packer. I used every bit of the brisket purchased for this cook.
Overall, the PBC Brisket was a success. The final weight of the brisket was 5lbs. The lower 1/4 or so of the flat will be chopped, as it was not as juicy as the remaining 3/4 of the brisket, which was, if I do say so myself, pretty outstanding in the flavor and juiciness departments.
Served with fried roasted corn, funeral potatoes, jalapeno cheese foccacia, and a tomato salad. Lemon meringue pie for dessert.
I used Weber Briquettes with a KBB chimney starter and the PBC ran like a champ at 275° for 12 hours straight. What an amazing little cooker. The brisket was done in 9.5 hours and cambroed for 4 hours.
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
So, i didn't cook brisket as the star of the meal ... but I did have 2 lbs worth of Point that was leftover from a brisket I used for several different meals. I decided to use it for burnt ends along with the ribs and chicken breasts I was cooking. Rather than traditional burnt ends, I decided to change it up a bit. So, I made a spicy Korean marinade and braising sauce. Stacy declared I should do this again and we would have rice bowls for dinner with it.
Marinade/wet rub
¼ cup gochujang
1 tsp sesame oil
1 tsp kosher salt
1 TBS coarse ground black pepper
1 TBS granulated garlic
1 tsp Hungarian Paprika
½ tsp chili powder
Braising liquid
1/2 cup beef broth
1TBS minced ginger
1 TBS soy sauce
1 TBS gochujang
1 tsp fish sauce
I coated the point pieces well with the rub and put them in a ziplock for a few hours before going on the grill. Smoked it at 250f to an IT of 160. I pulled the meat, cut into 1 inch cubes. Then put them in the braise in a foil pan, covered tightly with foil and cooked for about 2 hours to get the burnt ends nice and tender. Drained off the liquid, recovered them and let them sit in the oven at 170F until I was ready to serve dinner. then I put them over direct heat and got them to a nice, firm bark and served.
They are spicy and smoky and brisket .... yum. next time I might add a bit of Korean bbq sauce during the direct cooking.
there were also ribs from Wild Fork, a couple chicken breasts and Stacy's macaroni salad.
the rub is a bit spicy, gloves help
That dog loves his ball and bbq
Just came off the Hasty-Bake at 160 internal. Love the red color it gets from the Gochujang
I got 40 minutes until serving time.
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