Beautiful Briskets

ontheranch

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Joined: Aug 2014

Posts: 65

Location: Northwest
#1

Beautiful Briskets

September 27, 2014, 12:00 PM

Our son-in-law prepared these while his folks were here from Texas visiting. He rubbed them with a mixture of salt, brown sugar, paprika, garlic powder, onion powder, dry mustard, chili powder, basil, ground cumin, cayenne and parsley. Then wrapped them tightly in a new kitchen garbage bag and refrigerated for 12 hours. He cooked them on the grill he built himself using cherry wood, keeping temp between 225 and 250 for 9 hours.

They were not only beautiful but delicious. Very tender and great flavor.

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Jerod Broussard

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#2

September 27, 2014, 12:05 PM

Nice. Just grilled some ribeyes off a home grown calf.
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#2.1

ontheranch commented

September 27, 2014, 12:26 PM

Editing a comment

There's no way to beat home grown. And rib eyes are tops. These briskets were from an open heifer we butchered last year. A black-bally I think.

#2.2

Jerod Broussard commented

September 27, 2014, 02:22 PM

Editing a comment

Nice, we call them black-baldy out here....
_John_

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#3

September 27, 2014, 02:02 PM

Looks terrific, both the meat and the grill.
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bep35

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#4

September 27, 2014, 03:08 PM

Now that's a son-in-law to be proud of!
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Huskee

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#5

September 27, 2014, 10:56 PM

Nice! Brisket, I remember that stuff. I made it once or twice.
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