NDSU Frisco Brisket

[luvcatchingbass]

Well for the 6th time I made up a Brisket for the FCS Championship game when NDSU was palying (2011,2012, 2013, 2014, 2015, 2018). Beings I wasn't making the trip like last year it was time to fire up the smoker again. Prepped the brisket Thursday night and season mostly with salt and cracked pepper with a small dusting or onion powder, garlic powder, cumin, and ancho chili powder. Friday I fire up the barrel with oak for my coals and most of my smoke with just a couple of cherry chunks just to get them used up in the smoker box. Brisket went on around 4:30pm and ran about 230-240 degrees till midnight then pulled and panned with a little beef stock and apple juice then into the oven to finish till morning. I did a different way of slicing the brisket than I normally do and will be doing it this way from now on. Start at the flat and slice about 1/4in working my way to where the point starts, then stop and turn point 90 degrees and cut that in half, then slice each half in the same direction giving me a better cut with the point and flat pieces and bale to be more across the grain evenly. Add in a little homemade BBQ sauce just if someone wanted to add any for different flavor.
Also made up some green chili creamed corn, 20oz frozen corn, 1/4 onion, 3 cloves garlic that got sauteed, roasted 2 pablano peppers, 2 jalapeno, and a red bell, 1 cup of cream, couple tablespoons sugar, 4oz cream cheese and some flour to thicken. Everything turned out great and no one left hungry.

 

[Kurtr]

i am now starving that looks so good.

 

[LBrandt]

You cook a mean rabbit pilgrem.

 

[NDwalleyes]

Nice work. That is my favorite meal to make. I wish I had room to make 2 whole briskets since there is never any left after that meal.

Question....when you prep your point do you remove what I call the "fat vein" that runs across/through it? I generally cut it out as best I can. Not sure if it's right or wrong.

 

[Jiffy]

I haven't quite figure brisket out yet. Your's looks outstanding!! Mine is OK to maybe better than average, but it's far from great.

 

[luvcatchingbass]

Nice work. That is my favorite meal to make. I wish I had room to make 2 whole briskets since there is never any left after that meal.

Question....when you prep your point do you remove what I call the "fat vein" that runs across/through it? I generally cut it out as best I can. Not sure if it's right or wrong.

This is the first that I went in and removed a little bit of it, I went till I basically got scared of wrecking it maybe an inch or 2.


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I haven't quite figure brisket out yet. Your's looks outstanding!! Mine is OK to maybe better than average, but it's far from great.

I used to have a marinade with Guiness Stout in it that was good but the past few I have just dry rubbed. I feel like at the very least going heavier on the Kosher Salt and lots or fresh cracked black pepper 12-24hrs gives me the best results. The Salt doesn't really get into or through the fat but at least on the meat side Kosher salt has time to soak in deeper beings it is bigger grains and there is so much meat it won't turn out salty

 

[3geese4me]

I'll be over tomorrow for dinner.

 

[NDwalleyes]

This is the first that I went in and removed a little bit of it, I went till I basically got scared of wrecking it maybe an inch or 2.



I think the next one I do I'll leave it in. A little more fat won't hurt anything.

I make a pretty good brisket and have found that less is more. Find a simple rub that is not over powering, much like you are doing. The flavor is in the meat. I let it sit overnight in the fridge.

4-5 hours of smoke is plenty and then wrap it up and let it go for another 9-11 hours at 150 degrees or so. Beef fat melts at 130-140 degrees and I think the slow and low is the ticket.

 

[luvcatchingbass]

This is the first that I went in and removed a little bit of it, I went till I basically got scared of wrecking it maybe an inch or 2.



I think the next one I do I'll leave it in. A little more fat won't hurt anything.

I make a pretty good brisket and have found that less is more. Find a simple rub that is not over powering, much like you are doing. The flavor is in the meat. I let it sit overnight in the fridge.

4-5 hours of smoke is plenty and then wrap it up and let it go for another 9-11 hours at 150 degrees or so. Beef fat melts at 130-140 degrees and I think the slow and low is the ticket.

The little trimming I do is just to get the heavy stuff off, not sure what I will do next time around that area but probably whatever I feel at the time. I save the trim to go with sausage or deer burger this year. I agree less is more for seasoning and the granulated onion and garlic I think just help give the smoke something to adhere to, the cumin I am liking more and more on it as it does seem to show up I. The bark flavor