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Brisket and Chickenses

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Post Tue Feb 28, 2012 3:56 pm

Posts: 187
The plan was to have BBC for lunch, and brisket for dinner. I got a relatively small brisket and started it around 9-10pm the night before. When I checked it in the morning, it was really close to ready so I changed the plan to brisket for lunch and chickens for dinner.

Actually, we were going to watch the Daytona500 (it was Sunday), so nothing really went according to plan.

The brisket was a salt, pepper, garlic powder and cayenne rub. I didn't mop it or open the lid a single time for the first 12-13 hours. When I did open the lid, I just cover the brisket and let it go for another 1-2 hours and then it rested for a little less than an hour.

The chickens were just rubbed with salt, pepper, paprika, and coriander. No mop.

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I used most of the flat to make burnt ends, but I kind of which I'd have just eaten it. This may have been the best brisket I ever made and the key was simplicity.
A bbq is only PARTLY about the food. It's MOSTLY about getting together and hanging out in the backyard with friends.

Post Tue Feb 28, 2012 10:18 pm
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
That looks very good!
Large BGE
CG Duo with SFB

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Post Tue Feb 28, 2012 10:43 pm
Delta rare
rare

Posts: 35
Location: SE Arkansas
I saw Mesquite in the background of one of those pics. Is that what you used for all of it? Just curious. I've been using pecan with my briskets lately and really like the flavor.

Post Wed Feb 29, 2012 2:32 am

Posts: 187
Delta wrote:
I saw Mesquite in the background of one of those pics. Is that what you used for all of it? Just curious. I've been using pecan with my briskets lately and really like the flavor.


Yup. Mesquite and oak. Another thing that I think made this work so well was the discretion I used with the mesquite. Just a few chunks right when I threw the brisket on, and a couple more about 3-4 hours in. Gotta be careful with mesquite.
A bbq is only PARTLY about the food. It's MOSTLY about getting together and hanging out in the backyard with friends.

Post Wed Feb 29, 2012 6:10 am
BBcue-Z well done
well done

Posts: 3045
Location: Atlanta-GA
Great looking stuff!!
I also like to use mesquite with brisket.
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Post Wed Feb 29, 2012 10:33 am
Griffin well done
well done

Posts: 3312
Location: Dallas, Texas

I likes me some chickens and brisketses and those look great! I have no problem with mesquite. Love the stuff.

Post Wed Feb 29, 2012 10:58 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7517
Location: Stoughton, WI
Welcome, Delta!

Great job, CWF. And since Matt Kenseth won the 500 I'd say that everything went according to plan! :lol:

Brad

Post Wed Feb 29, 2012 1:23 pm
jsperk well done
well done

Posts: 945
Location: Pittsburgh PA
That brisket and chicken looks great. great job.
Weber OTG/smokneator/rotisserie
Grill Dome/Stoker

Post Wed Feb 29, 2012 9:24 pm
2beast medium-well
medium-well

Posts: 244
Location: Illinois
Darn that looks good!

Greg
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Post Wed Feb 29, 2012 10:01 pm
smokin'gal well done
well done

Posts: 1541
Location: Seattle, WA
Everything looks wonderful. :D

Post Wed Feb 29, 2012 11:14 pm
Askanison medium
medium

Posts: 121
Location: Philadelphia
Man that chicken looked beautiful.


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