Hey guys, thought I would swing in and post a quick note about a brisket I did this weekend. Started it marinating on Friday morning before work, on the pit saturday about 5pm, and ready for the table about 9:30 this Sunday morning.
Its a half brisket actually, about 8 pounds, but it has the point and the flat. I cut a deep slit in the meat to add some stuffing. stuffing a brisket? you bet. In a big pot I made a roux, oil/water/flour/cajun seasoning, in the blender I mixed up a big yellow onion and three bell peppers, tossed in some slap ya momma hot spices and a touch of cayenne. Then packed the brisket cavity with it.
The brisket was rubbed in a mostly traditional texas rub, onion powder, garlic power, lots of paprika, salt & pepper, some cayenne, a little crown royal and olive oil served as the dry rub “glue”.
pay no attention to the bottles behind the meat, thats just peach margarita making goings on…
On the pit at 225, over oak.
after 5 hours of smoke, I wrapped in alumn foil, dumped a beer and one huge chunk of onion inside the pouch, stowed up the fire loaded some more oak and forgot about it until I got up this morning.
paired with bbq beans that shared some smoke with it, some slaw, and some cold cold shiner blonde ale.
