Peito, Falda, Point de poitrine or Brisket - Pensacola Fishing Forum

Go Back   Pensacola Fishing Forum > Misc. Forums > Recipes and Stuff

Like Tree13Likes
Reply
 
Thread Tools Search this Thread Display Modes
Old 06-05-2017, 09:44 PM   #1
Constitution Conservative
Sailfish
 
ChileRelleno's Avatar
 
Join Date: Jul 2012
Location: Mobile, Al
Posts: 2,478
Default Peito, Falda, Point de poitrine or Brisket

Peito, Falda, Point de poitrine or Brisket or whatever you call it, if done right it makes everyone speak the same language... Mmmmmmm!

I've a nice 9.75lb Brisket Flat trimmed, rubbed and sitting in the fridge awaiting the smoker.
I was planning on starting it at midnight for a 'Low-n-Slow', but now I'm gonna do a 'Hot-n-Fast' starting about 0600.





Get in, hang on and enjoy the ride.
halo1 and smooth move like this.
__________________
Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
ChileRelleno is offline   Reply With Quote Quick reply to this message
 

Sponsored Links
Advertisement
 
Old 06-05-2017, 10:25 PM   #2
Senior Member
Grouper
 
smooth move's Avatar
 
Join Date: Sep 2012
Location: Bayou Vista, TX (Galv)
Posts: 1,189
Default

that rub looks interesting. i haven't played with the new smoker much lately. my grandson rigged up a 12v fan motor out of an old computer as a forced draft fan on the intake vent. have no idea how it will effect the heat/smoke ratio, but will try it out soon. think i'll stick to cheap cuts till i figure it out. keep up the great posts.
ChileRelleno likes this.
__________________
es le bon ton roulle'
smooth move is online now   Reply With Quote Quick reply to this message
Old 06-05-2017, 10:45 PM   #3
Constitution Conservative
Sailfish
 
ChileRelleno's Avatar
 
Join Date: Jul 2012
Location: Mobile, Al
Posts: 2,478
Default

Quote:
Originally Posted by smooth move View Post
That rub looks interesting.
Keep up the great posts.
It is straight up coarse salt and coarse cracked black pepper, traditional Texas style Dalmatian Rub for brisket.
I just added a little of my favorite homemade BBQ rub.

Rub
1.5C Brown Sugar
1C Seasoned salt
3/4C Paprika
.5C Cajun seasoning
.25C Onion powder
2T Garlic powder
halo1 likes this.
__________________
Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
ChileRelleno is offline   Reply With Quote Quick reply to this message
Sponsored Links
Advertisement
 
Old 06-06-2017, 08:16 AM   #4
Constitution Conservative
Sailfish
 
ChileRelleno's Avatar
 
Join Date: Jul 2012
Location: Mobile, Al
Posts: 2,478
Default

It's a quarter till 0700, do you know where your Brisket is?

Mine came out of the fridge at 0430, got another dusting and brought up to room temp.
The smoker is cooking along at approx 275'-300', and I'll be adjusting closer to 300'.

Lets get it on...







halo1 likes this.
__________________
Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
ChileRelleno is offline   Reply With Quote Quick reply to this message
Old 06-06-2017, 12:19 PM   #5
Constitution Conservative
Sailfish
 
ChileRelleno's Avatar
 
Join Date: Jul 2012
Location: Mobile, Al
Posts: 2,478
Default

So anyways... I third guessed myself and decided to split the difference, experiment for my own experience.

I've been smoking at 250'-275' all morning since 0600.
Here I am 5 hours in and hit the stall at 170' IT.
I removed it from the smoke, wrapped in foil with 1C of beef consomme and put it in a disposable pan.
Returned it to the smoker and am continuing with 250'-275'.
Once I get through the stall to an IT of 190'+/-, I'll unwrap and finish till butter tender with a probe.





__________________
Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
ChileRelleno is offline   Reply With Quote Quick reply to this message
Old 06-06-2017, 09:04 PM   #6
Constitution Conservative
Sailfish
 
ChileRelleno's Avatar
 
Join Date: Jul 2012
Location: Mobile, Al
Posts: 2,478
Default

Au Jus Fixins



The Flat
Overall it came out fairly well, the majority sliced up real nice, but the skinny end was falling apart.
All those scraps got mixed with plenty of au jus and then combined in a bowl of my garlic mashed taters for lunch tomorrow.
The slices were freaking great, juicy goodness, slices folded over like like pasta and came apart with a light tug.
The bark was a wonderfully peppery chewiness, with a nice saltiness.

I've done worse, done better too, but I have yet to hear any complaints from the family.









Money Shot

halo1, capt.joe and OHenry like this.
__________________
Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.

Last edited by ChileRelleno; 06-06-2017 at 09:27 PM.
ChileRelleno is offline   Reply With Quote Quick reply to this message
Old 06-07-2017, 11:10 PM   #7
Senior Member
Sailfish
 
halo1's Avatar
 
Join Date: Oct 2007
Location: navarre
Posts: 2,070
Default

Awesome looking cook chili! though them taters look good but that ain't black pepper on them taters ! Haha
ChileRelleno likes this.
halo1 is offline   Reply With Quote Quick reply to this message
Old 06-08-2017, 07:59 AM   #8
Senior Member
Grouper
 
Paymaster's Avatar
 
Join Date: Jan 2012
Location: Ephesus GA
Posts: 692
Default

Wow!!!!!!!!!!! That looks perfectly Beeeeeuteeeeful!!!!!!!!!!
ChileRelleno likes this.
Paymaster is offline   Reply With Quote Quick reply to this message
Old 06-08-2017, 08:05 AM   #9
Senior Member
Grouper
 
OHenry's Avatar
 
Join Date: Apr 2011
Location: Crestview
Posts: 1,114
Default

Well done sir... now I'm starving.
ChileRelleno likes this.
__________________
23' Key West CC w/Yamaha 200
2 13' Ocean Kayaks Prowlers



OHenry is offline   Reply With Quote Quick reply to this message
Old 06-08-2017, 08:06 AM   #10
Previously specktackler57
Snapper
 
Join Date: Jun 2016
Location: Milton
Posts: 412
Default

You da man


Sent from my iPhone using Tapatalk
ChileRelleno likes this.
Specktackler357 is offline   Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options

Register Now

In order to be able to post messages on the Pensacola Fishing Forum forums, you must first register.
Please enter your desired user name, your email address and other required details in the form below.
User Name:
Password
Please enter a password for your user account. Note that passwords are case-sensitive.
Password:
Confirm Password:
Email Address
Please enter a valid email address for yourself.
Email Address:
How Did You Find Us?
Tell us how you heard about Pensacola Fishing Forum.

Log-in



Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules
You may post new threads
You may post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -4. The time now is 09:03 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
Search Engine Optimization by vBSEO 3.6.0 RC 2
vBulletin Security provided by vBSecurity v2.2.2 (Pro) - vBulletin Mods & Addons Copyright © 2019 DragonByte Technologies Ltd.