Brisket and Beans

by zydecopaws on March 6, 2011

Brisket was on the menu today. For no other reason than there was one in the freezer and we hadn’t had any for awhile. This particular one was given a dusting of Simply Marvelous Season All, salt, granulated garlic, and some cayenne pepper, then tossed on the WSM around 23:00 last night. Where it proceeded to sit until around 13:00 today.

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Smoker beans were prepared in the usual manner, but they didn’t go on the lower grill until around 10:00 this morning. As usual, they are very colorful when ready to go…

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The point was carved up into chunks, seasoned well, and put back on the smoker to become burnt ends. The flat was sliced up for immediate consumption with the beans. As you can see from the picture, this particular brisket was just a bit on the dry side. Next time I’ll cook it with the fat cap on top so that the fat will have to go through the meat as it renders out.

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The brisket was good with the beans. Not the best I’ve made, and I think I will go back to my usual seasoning mix as the Simply Marvelous Season All isn’t spicy enough for our tastes on something like brisket. We like a bit more bite in the spice. Not to worry though, a bit of Big Butz BBQ No Butz sauce (not shown in the pictures) zinged it right up.

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The burnt ends were seasoned with some Cajun Seasoning mix and then brushed with more No Butz sauce at the end of their time on the WSM. No complaints here at all; these were some good burnt ends.

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Now I just have to figure out how I want to use the leftover brisket. It has been a while since we had brisket enchilasagna…

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