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.


As always stay tuned on the regular SheppyBrew Channels to see what is happening with beer and other things: SheppyBrew's Facebook Page; Sheppy's Twitter Feed; SheppyBrew's Instagram Page; and SheppyBrew's Website.Of course, don't forget to visit this blog often as well!

Go Blackhawks!

No comments:

Post a Comment