2ND - But 1ST Brisket

[Zeeman]

I realize I mite have first posted this on wrong tread. :oops:
Anyway, I did my first real brisket today, really my second as the first one did not turn out. I cooked on my Z-Gator for the first time.....SWEET!
It turned out great. No brag - just fact!
I put it on, and a pork roast, at 9:30 last night. 19 1/2 hours later it came off and rested for 1 1/2 hour.
Cooked it at 215* till it reached 165*, foiled it with sauce till it reached 190*. Biggest part of the day it was hung-up at 154*. Once it started moving again it raised about 9*'s an hour.

Me and my assistant was to tired to enjoy it tonight. Get after it tomorrow. I ain't made for these all-nighters like I used to be!

Slow & time was my key to this.
The point just fell apart and the flat was real fork tender.

I could used some suggestion on what to do with the point. Recipes are welcome.

Check out pictures of the event. One more thing, where do I take my "turn-in-box"?

http://www.ofoto.com/I.jsp?c=7pw72cr.q75l3gj&x=0&h=1&y=4y7c8b

ZeeMan
_________________

[Woodman]

For now, you can just chopp the point. I'm headed out the door for a sales trip. You can do "burnt ends" with it. More later.

[Boo's Que]

That is some fine looking brisket. It looks very moist and has a great smoke ring. But for me the point has the best taste of the brisket. I keep most of it for myself and give the rest to the family. :)

[Mac]

Hey Zeeman,

You done cooked your a** off so relax and dig in when you feel rested! I see you had some good help also. Get him going young, I say!

Good One! :D :D

[BBQ101]

:shock: You must like the Z-Gator then? Food looks great!!!

[TexasBorn]

Zee

Beautiful man.

Congrats.

TB

[TexLaw]

Zee,

Nice looking brisket you got there! I usually just chop the point, mix it with some sauce, and make sandwiches. Sometimes, I'll put it back on the point, or even in the oven, for a couple hours to render out a little more of the fat.

If Woody weren't off on a business trip, I believe he would've told you to put the point back on the pit for a few hours, chop it up into about 1 inch pieces, and put those back on for an hour. That would get you his burnt ends. If I'm wrong about that, I'm sure someone will correct me.


TL

[Zeeman]

Zee,

Nice looking brisket you got there! I usually just chop the point, mix it with some sauce, and make sandwiches. Sometimes, I'll put it back on the point, or even in the oven, for a couple hours to render out a little more of the fat.

If Woody weren't off on a business trip, I believe he would've told you to put the point back on the pit for a few hours, chop it up into about 1 inch pieces, and put those back on for an hour. That would get you his burnt ends. If I'm wrong about that, I'm sure someone will correct me.


TL

Thanks, that's about what happened. sause and a roll. Kinda like the point better than the flat. Sandwiches went good yesterday while the ribs were cooking :wink:
z

[BBQ101]

:shock: I did not see any pictures of Ribs Z. You better not be holding out on us :shock:

[Zeeman]

:shock: I did not see any pictures of Ribs Z. You better not be holding out on us :shock:

Me, hold out on the Q :shock: of course I would :wink: .
But not this time, brisket and roast was Friday night cook for Saturday. Ribs was Sunday cook for Sunday (4 racks). I can only eat so much Q, and don't like it to get cold :P
Rib pics will be out tomarrow, maybe, daughter might be home to load them on my confusser.
z

[Jersey BBQ]

Z Man, that is some good looking brisket. And the price per lb visible on the package is awesome too. I just paid $4.49 lb for flats here in NJ. Congrats on your new Gator and awesome first Q in it.... Can't wait to get mine!

[Mic]

Way ta go, Zeeman! Awsome results on the new Gator, dude! Sweet lookin brisket. Congrats! 8) 8) 8) 8) :wink:

Mic

[TexasBorn]

Hey Zee. That you sleepin on the tailgate of that pickemup truck? That's hillarius. Who's the youngun?

Listen, I like the point better too. I'm a wonderin - since most places grind the point into burger - would they sell the point at burger prices or below? The point makes incredible sandwiches (not healthy ones, just tastey ones).

TB

[Zeeman]

Yea, I had to start taking "20 minute naps", that brisket was a long cook (19.5 hours).
That be my grandson (4 yrs old) in the bag. He likes to hang out with pop any time I have a fire going.

Don't know about the point thing, but I cooked 2 flats since then, good eating, less cooking time. But I did not have the best eating, sometimes to get the best eating I guess we have to invest time and go with the whole brisket....get the "point" :lol:
z

[Fire-it-Up]

Dang Z.....That looks great. Looks like the Z Gator is working in your favor.


How did you get that gator in the stack???? :shock:

[Zeeman]

Dat gator be one of my grandson toys. he let me use it for the photo. Looked good, for a minutes. I mite be able to trade with him soon.
z

[Fire-it-Up]

Yah....It was a good pic, cooking on a gator and all. :) Glad your Q turned out.

[Fire-it-Up]

Z.... I was going to ask.....What kind of wood did you use?

[Zeeman]

1 stick hickory to every 4 sticks Pecan.
Get it in BR. Runs about 50 cent a stack, 27-30 inches long. I cut in half and split most of it also.
Goes a long way in pit.
z

[Fire-it-Up]

1 stick hickory to every 4 sticks Pecan.
Get it in BR. Runs about 50 cent a stack, 27-30 inches long. I cut in half and split most of it also.
Goes a long way in pit.
z


Thanks for the info Z, sounds like a plan.

[Zeeman]

1 stick hickory to every 4 sticks Pecan.
Get it in BR. Runs about 50 cent a stack, 27-30 inches long. I cut in half and split most of it also.
Goes a long way in pit.
z


Thanks for the info Z, sounds like a plan.

WHAT STATION YOU WORK AT IN BR?

[Fire-it-Up]

Z, sent you a PM

[Fire-it-Up]

Zee, did you cook this past weekend??? If so how did you do??? I did not get a chance to make it, realy wanted to just ran out of time. :cry:

[Zeeman]

not to good, 13 in ribs out of 45. My chicken man did worse, we were 23rd overall.

[Fire-it-Up]

At least you got to go. I had to do a ton of stuff......not cooking........work stuff. I guess one day I'll make it. Them numbers ain't to bad. Hang in there.

[TexasBorn]

Z.... I was going to ask.....What kind of wood did you use?

Hey Fire it up, you sure Zee ain't cuttin up some of them 200 yar old red sticks down thar? :?

TB

[Fire-it-Up]

Z.... I was going to ask.....What kind of wood did you use?

Hey Fire it up, you sure Zee ain't cuttin up some of them 200 yar old red sticks down thar? :?

TB

Sounds like he is on the level.........But then again, he does have a gator crawling out of his pit. :shock: :D