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Brisket Party

P pagsMember
Last Saturday, we had 4 couples over for a brisket party, and things turned out just great.

I had a 13.5 lb choice packer which probably got down to 11.5 lbs once I cut off some fat and left about 1/4" across. I slopped on Lea & Perrins and as much Texas Brisket Rub as I could get on the brisket. Let it sit in the fridge for several hours.

Added some more rub and threw it cold, fat side down into the smoker at 12:30 AM Saturday morning. Smoker set at 200* with 6 oz of hickory cut into several chunks. Went to bed and checked it at 7:00 AM Sat. to find the brisket at 161*. I left the smoker at 200* cause I was worried about the brisket finishing too early. It sat in that plateau for hours. At around 1:00 pm the temp started to climb. I kicked the temp to 235* and took the brisket out at 3:30. Temp was 194-196* in four locations, and probe slid into several areas like butter. Had checked it at 192*, and it wasn't quite ready.

I removed the point and immediately FTC'd the flat. More rub on the exposed cut portion of the point (and flat) and threw the point back into the smoker now cranked to 250*. Took the point out after 2hrs and FTC'd placed right on top of the foiled flat.

Sliced at 7:00 pm, served with tomato, onion, mozzarella vinaigrette salad, twice baked potatoes, cole slaw, Smokin's beans, garlic bread and a nice merlot wine. Three sauces on the side--KC style, Jack Daniels tangy (I made it tangy), and So. Carolina mustard style.

I called it a dinner experiment with my friends since I've not done a lot of briskets. Well, thanks to Brisket 101 and the brisket forum things turned out great. The brisket was delicious, relatively moist (small end of the flat was a little dry), and nice smoke flavor. Most guests asked to be guinea pigs next time I wanted to "experiment".

Thanks to you more experienced folks. This forum rocks. Big Grin
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FM Former Member
I've heard about those "dinner" parties you guys out west have, where everyone throws their keys in a bowl and at the end of the night the ladies pull a set from the bowl to see which man they're going home with. WhooooooWeeeee, you folks know how to party, but adding brisket to the mix is just taking it over the top! Big Grin If I'd thought of that, maybe some women would have come to my last party. Talk about uncomfortable.

How did the mustard sauce go over?

I tried some on ribs from a guy that rubs the ribs with Montreal steak seasoning, then smokes the ribs. He uses the same recipe but adds a little Texas Pete. The sauce seemed to work real well with the seasoning FWIW. Give it a try.

Also, noticed that Mike Mills uses a very similar sauce on his ribs. I'd never noticed the similarity until I saw him on TV last week.

Mike Mills
P pagsMember
I've used the So. Carolina Mustard Sauce along with others at my last several barbecues and have given a bottle of the mustard sauce along with a bottle of wine to my buddies' wives as gifts when they have parties. Everyone that has tried it really likes it. Thanks for recommending it to me.

Whenever I have a Q party, I always rotate several sauces highlighting different regions of the country and label the bottles as such (i.e. South Carolina mustard sauce or Kansas City Sweet Sauce), and I always ask that everyone at least try a taste of all the sauces and then go with what they like, even plain with just the rub. I get a lot of nice comments about the mustard sauce cause it's different as well as tasty. Since it's different than most people have tried, I think it gives them a real flavor for what other areas do with their barbecue. Makes people feel more "worldly" if that makes sense. You can almost see a light go off when they try it, "Oh. That's what they do in South Carolina. Pretty tasty."
FM Former Member
Pags you describe a great meal and a pretty savvy Q cook! Merlot and BBQ. Smiler Seems very west coast. BTW, is there a California style sauce?
quote:
(small end of the flat was a little dry)
Perfect for the next pot of beans!

Todd sounds too familiar with your key parties. Probably has a shiny gold key chain with a Ferrari hood ornament just for such events. Big Grin
P pagsMember
I've got enough left over brisket to add to Smokin's beans next time I do them--frozen in Foodsaver bag as of yesterday morning.

I should also point out that most of the folks liked the brisket good ole' Texas style with no sauce. Others only added just a little. Reminded me of the brisket I had in Texas a few years back.

Yea. I suppose I should've served some good beer, but Northern California folks like their wine so everyone was happy. Not aware of any California style sauce. You folks back east really know your barbecue so the stuff we served worked well. We did have some Chardonnay, rum, Jack Daniels and beer before dinner. Sshhhh. I poured myself some Gentleman Jack. Don't tell anyone. Smiler

Sounds like Todd has visited California in the past. Eeker
Last edited by pags
FM Former Member
Pig candy is not chocolate covered. Haven't really heard a different name.

TRUE Pig Candy is thick bacon, smoked and coated in brown sugar with a little cayenne

Send me $40 and I'll make it for you Big Grin

Or just smoke it until crisp (can't chocolate coat the undercooked stuff, I've tried) and then use chocolate for dipping.

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