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Message: <blockquote data-quote="luvcatchingbass" data-source="post: 244150" data-attributes="member: 1979">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.[ATTACH]31281[/ATTACH][ATTACH]31282[/ATTACH][ATTACH]31283[/ATTACH][ATTACH]31284[/ATTACH][ATTACH]31285[/ATTACH][ATTACH]31286[/ATTACH][ATTACH]31287[/ATTACH][ATTACH]31288[/ATTACH][ATTACH]31289[/ATTACH][ATTACH]31290[/ATTACH]</blockquote>

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