Thursday, February 17, 2022

Superbowl Brisket

If you follow this blog, you know that I brewed Superbowl Sunday.


I also smoked a brisket.

Fairly recently, at my neighborhood Sam's club, I found a 10 pound prime brisket.

As I'm sure I've mentioned before, 10 pounds is about perfect to fit on my 26" Weber Kettle, so I had to pick it up.

It was in my freezer for awhile, and I decided brisket would be a good meat to have on Superbowl Sunday.

So ... I smoked it for our Superbowl dinner during and after the brew day.



I got started around 4:30 AM by applying a rub of mostly salt / pepper / garlic powder onto the brisket.

Between brewing steps, I prepared the kettle with a charcoal "snake".


I put the brisket on the kettle around 6:30AM and just let it cook slowly for a few hours.



I had originally planned on wrapping when the brisket hit an internal temperature of 150, but I didn't like the color and the bark, so I let it go.



It wasn't ready at 160. It wasn't where I wanted it at 170.

At about 11AM, the internal temperature was at 175ish, and I finally wrapped it. 


Then, I let it cook for another couple of hours.

A couple hours before the Superbowl, I pulled the brisket off the kettle and put it into a cooler.

Just before halftime, I cut up the flat, and shredded part of the point.

And we ate it during the halftime show.


It was yummy as always. I think the flat turned out best out of all the briskets I've done so far. The point was average-ish. 

I've been enjoying brisket sandwiches for lunch this week, and I vacuum-sealed most of the point for a future meal. I also used the rest of the flat in a casserole for dinner last night.

Brisket is one of those meals that just keeps on giving.

Yum! 


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Go Blackhawks!

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