Monday, April 16, 2007

Brisket, Sausage, and ABTs

I did some atomic buffalo turds (ABTs) for appetizers this weekend. These are super-easy and they are fantastic. Just cut some jalepenos in half and scoop out the seeds. Add some cayenne pepper (to taste) to some pre-softened cream cheese and pipe it into the pepper. Top it with a lil' smokie and wrap in bacon. You can cook it at about any temp on the smoker. Once the bacon is done, they are ready to go. Make about twice as many as you think you'll need.

The in-laws are in town for a visit so I decided on an extended smoke session on Friday night/Saturday. I put the brisket on at about 12:30 AM on Saturday morning. I'm glad I did because it took longer than usual to get done....right at 17 hours. This was a strange brisket. It weighed in at 12.5 lbs, which is a little heavier than I like, but there was about twice as much external fat on it than I normally see. I trim the fat down to 1/8 to 1/4 inch, so what I put on the smoker was close to what I like. The brisket reached a plateau of 168 degrees sometime in the morning and then actually dropped in temp to 164 degrees. I'm chalking this up to some fat or connective tissue at the tip of the probe, 'cause that ain't supposed to happen. After 3 or 4 hours she started rising again. When it reached 190 deg internal I took the temp with a different thermometer. There was quite a bit of resistance in the meat so I kept on cooking. I did this a couple more times and finally pulled the brisket off at 205 far the hottest I've ever had to cook one to get it tender.

Here is my brisket rub:

  • 1/2 cup brown sugar
  • 3Tbsp paprika
  • 1 Tbsp garlic salt
  • 1/4 cup onion powder
  • 1 Tbsp ground cumin
  • 1 Tbsp oregano
  • 1 Tbsp cayenne pepper
  • 1 Tbsp black pepper
  • 1 tsp kosher salt

The Final Product!!!

2 comments: said...

What's your cooking temp for a brisket? Do you use a smoker or go indirect on a grill? What kind of wood do you use?

I'm just curious. Brisket is one of my favorites to do, but I don't get to fire one up very often(maybe once every 2 to 3 months), because it takes so long. I've never had to keep mine on past 160 deg, but I agree, I think you had a bit of a wierd situation with that one. Have you ever used a mop for your brisket?

Hogwild said...


I apologize for not responding sooner. I've been out of town due to a family situation and have had to neglect the blog.

I keep the cooker temp between 225-250. I'm using hickory chunks becaue I don't have a good wood supplier here yet. I have used pecan successfully in the past as well. I always take mine to 190ish or so. I have used a mop in the past. I'd have to dig up the recipe but it was beer based.

Thanks for reading.