Jason Posted July 5, 2014 Report Share Posted July 5, 2014 4 hours in a marinade of 1 L Dr. Pepper, 12 ounces of Midwestern Pale Ale, and 1/4 cup of worcestershire sauce. It is now covered in a bbq "shear" consisting of: 1/4 cup yellow mustard1/4 cup dijon mustard1 oz cider vinegar 1 tbsp lemon juice1 tsp salt1 tsp pepper1 tsp old bay1 tsp paprika1 tsp onion powder1 tsp granulated garlic1 tsp chili powder Link to comment Share on other sites More sharing options...
Jason Posted July 5, 2014 Author Report Share Posted July 5, 2014 Rub recipe: 1/4 cup salt 1/4 cup paprika 1 tbsp smoked paprika 2 tbsp chili powder 1 tbsp granulated garlic 1 tbsp medium roast coffee 1 tbsp old bay 1 tbsp black pepper 1 tsp onion powder 1 tsp dark brown sugar 1 tsp turbinado sugar 1 tsp cayene pepper 1/2 tsp cumin Link to comment Share on other sites More sharing options...
Jason Posted July 5, 2014 Author Report Share Posted July 5, 2014 After sitting in the rub overnight: Link to comment Share on other sites More sharing options...
Jason Posted July 5, 2014 Author Report Share Posted July 5, 2014 It went in the smoker at 6:45. I am cooking with lump charcoal, mesquite and hickory wood chunks (about 3 to 1 respectively) and soaked mesquite and cherry wood chips (about 4 to 1). Link to comment Share on other sites More sharing options...
Jason Posted July 5, 2014 Author Report Share Posted July 5, 2014 Smoooookin!!!! Link to comment Share on other sites More sharing options...
Jason Posted July 5, 2014 Author Report Share Posted July 5, 2014 After 3 hours. Link to comment Share on other sites More sharing options...
Jason Posted July 5, 2014 Author Report Share Posted July 5, 2014 Made a simple mop sauce of:cider vinegarworcestershire sauceFrank's hot sauce1 clove of garlic, sliceda pinch of the BBQ ruba little horseradisha little crushed red pepperWill mop the next time I add coals. Link to comment Share on other sites More sharing options...
scharm Posted July 5, 2014 Report Share Posted July 5, 2014 More pics please. Are you going to try burnt ends? Link to comment Share on other sites More sharing options...
Jason Posted July 5, 2014 Author Report Share Posted July 5, 2014 More pics please. Are you going to try burnt ends? Last pic until done, I just foiled it. That should help it cook faster and more evenly. Link to comment Share on other sites More sharing options...
T-Dub Posted July 5, 2014 Report Share Posted July 5, 2014 I prefer Pales for drinking but I feel like all that hops doesn't do so well in cooking. I think porters & brown ales make for a better flavor. I'm also partial to more of a dalmatian rub w/equal parts salt & black pepper, but add most of that other stuff, too. Have not tried coffee, will definitely give that a shot. I also like to use mustard powder. Oh & pecan wood, but that's pretty hard to find around here. All that being said this looks damned tasty! Link to comment Share on other sites More sharing options...
Jason Posted July 5, 2014 Author Report Share Posted July 5, 2014 I prefer Pales for drinking but I feel like all that hops doesn't do so well in cooking. I think porters & brown ales make for a better flavor. I'm also partial to more of a dalmatian rub w/equal parts salt & black pepper, but add most of that other stuff, too. Have not tried coffee, will definitely give that a shot. I also like to use mustard powder. Oh & pecan wood, but that's pretty hard to find around here. All that being said this looks damned tasty! Pecan wood would be overpowered by the mesquite, but I have used it in pork. Link to comment Share on other sites More sharing options...
T-Dub Posted July 5, 2014 Report Share Posted July 5, 2014 Pecan wood would be overpowered by the mesquite, but I have used it in pork. Mesquite does overpower most everything. Cherry seems to work ok, though. I like hickory with everything, seems to kinda balance the other stuff out somehow. Link to comment Share on other sites More sharing options...
scharm Posted July 5, 2014 Report Share Posted July 5, 2014 Looks awesome. Link to comment Share on other sites More sharing options...
Cat Posted July 6, 2014 Report Share Posted July 6, 2014 Kudos man. Never had the stones to try a brisket. Too afraid I'd screw it up and waste a lot of $. I stick to ribs. Link to comment Share on other sites More sharing options...
Jason Posted July 6, 2014 Author Report Share Posted July 6, 2014 It's done. Tender as butter. Juicy. The bark has a nice bite to it. (No pun intended, :lol: ) Sliced: Whole: Kudos man. Never had the stones to try a brisket. Too afraid I'd screw it up and waste a lot of $. I stick to ribs. The funny thing is my ribs are my worst BBQ item, although my last couple have been pretty good. Link to comment Share on other sites More sharing options...
|Numbers| Posted July 6, 2014 Report Share Posted July 6, 2014 It's done. Tender as butter. Juicy. The bark has a nice bite to it. (No bun intended, :lol: ) Sliced: Whole: The funny thing is my ribs are my worst BBQ item, although my last couple have been pretty good. Nice job. Makes me hungry. I guess I'll have to go get my fix on this year, the first Saturday in August. Pork, Mutton, etc... ...and yes, there is a metric butt load of politicians to raise the temperature even further. If you or anyone else decides to go, leave Friday. Friday is the fish fry at the KofC Hall ( I think it is 5 pm ) and fresh vegetables, fish, pies, cakes, etc... Kind of like a buffet style where you can go back and back again for more food. Saturday is more of the same thing but on Saturday they will serve pork and mutton BBQ. Take a trip over to the BBQ pits ( Follow your nose ) and let the drooling begin... The only places to stay relatively cool out of the hot weather is in the Bingo pavilion where there are large fans circulating the air. Link to comment Share on other sites More sharing options...
Jason Posted July 7, 2014 Author Report Share Posted July 7, 2014 My favorite non-traditional application for brisket - cheese steak! Link to comment Share on other sites More sharing options...
Bengals1181 Posted July 8, 2014 Report Share Posted July 8, 2014 ha, just saw this on twitter. Needs more cheese! :p Link to comment Share on other sites More sharing options...
Bengal_80 Posted July 8, 2014 Report Share Posted July 8, 2014 I would like to try bbq a brisket, haven't had the nerve yet either....I was going to try what Jason had done several years ago and posted on here. All I manage to do is ribs. maybe someday! Link to comment Share on other sites More sharing options...
Jason Posted April 1, 2018 Author Report Share Posted April 1, 2018 Bump. Making another one tomorrow and want the recipe up front. Link to comment Share on other sites More sharing options...
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