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Beef Brisket Picture

 

Slow smoked beef brisket done right. Prep Time: 45 Minutes Cook Time: 12 Hours Yield: 20 Servings

Ingredients
  • One 12 to 16 pound Packer Beef Brisket
  • Rub: Bam Bam’s Pick – Three Little Pigs Memphis Style
  • Injection: Bam Bam’s Pick – Butchers Prime Injection
  • Marinade: Bam Bam’s Pick – Head Country Marinade
  • 4 Tbl Better Than Bullion
  • 2 Tbl Mustard
  • 1/2 Tbl Chili powder
  • 3 Tbl Worcestershire Sauce
  • Spray bottle with water
  • Grease separator
  • Meat thermometer
  • Injector
  • Heavy duty foil
  • Wood Chunks or Pellets: Bam Bam’s Picks – Oak or Hickory
Recipe Instructions
  1. Make Paste: In a small bowl mix Better than Bullion, Mustard, Chili Powder, and Worcestershire Sauce together. Apply the paste to the whole brisket, this acts as a layer of flavor, as well as a glue for the rub
  2. Preheat your smoker to 225 degrees. Take your brisket and with a nice sharp knife trim fat cap below to about a ¼ inch. Now trim the fat and and silver skin (if you have the patience) of the top of the Brisket. This allows the rub to adhere to the surface of the brisket which is a must if you want a good bark. Now you are ready to inject. Just mix your Butchers Prime Injection with water and inject the brisket in a grid pattern of one inch cubes. I like to inject across the grain at about a 45 degree angle. Hold your hand above where you are injecting so it does not spray every where. Put your brisket back in the fridge for a couple of hours. Remove the brisket from the fridge, pat dry with paper towels and gently apply the paste over the whole brisket. Now its time to cover the whole brisket with your 3 Little Pigs Memphis Rub! Cover your brisket again and set it back in the fridge for a couple of hours.
  3. Now you are ready to place to brisket on the smoker. After about 2 hours, spray the brisket with water every 45 minutes or so. Same logic applies to the bark of the brisket as it does with pork. Once the bark has setup and does not scratch away, you are ready to foil. Again, if you need a more specific guide, pull the brisket for foil when the internal temp hits between 160-165 degrees internal temp. In a double layer of heavy duty foil, place your brisket with about a half of a bottle of Head Country Marinade poured over the meat. Seal tightly and place back on the cooker until the internal temp of the brisket reaches 205 degrees. Pull the brisket off of the smoker and separate the point from the flat. Make sure to save all of the au jus!! Just follow the very obvious line of fat that separates the two muscles
  4. Place the flat into a Cambro or Cooler to rest for an hour or two. Now season the point muscle with Memphis rub and place back on the smoker for a couple of hours to get burnt ends. After a couple of hours pull the point off and trim into cubes. Take to saved juices and pour into the separator, pour the au jus in to a pot and heat it up, set aside for now.
  5. Now remove your flat from the Cambro/cooler and and cut into pencil thick slices, make sure to cut against the grain, or you will have tougher meat. If you prefer you can cut the fat off the bottom, I prefer to leave it on, it tastes great, and adds moisture to the bite. I don’t like to use sauce on brisket, I like to brush or pour the au jus over the meat. Serve and enjoy!

Hey everyone!

Sorry this took me so long. Just wanted to give you all a little break down on Saturday. If you plan on attending our clinic, please comment at the bottom of this post and tell me whether you are spectating or competing.  I know there has been some concern about this being some “serious comp” to clarify, this is not a serious comp, its a mock comp.  That’s why we are calling it a clinic.  We want those with interest in competition BBQ to be able to see everything from items needed and setup, to meat prep, cooking and turn ins!  For those of you that are looking to get into competition BBQ this is a HUGE opportunity for you to learn from some of the best in the business, including Little Miss BBQ who won their first Grand Championship this last weekend in Surprise.  We also have mentors from other very talented AZ teams such as Ranch 13 BBQ, and Bam Bam’s BBQ.  With the talent here to teach you newcomers, you could easily pay $500 to $1000 dollars for this type of hands on training.  Your price tag this weekend?? ZERO!!! So take advantage!!  All are welcome, whether you cook and compete or not, come in and learn some things!  So below you will find a schedule for the weekend.  If you plan on cooking this weekend, you need a rack or two of ribs, and some chicken thighs.  Also bring your cookers and all items needed to cook.  If you would like to cook and do not have a smoker or do not have the means to transport your smoker, we have a couple of WSM’s and a Big Green Egg that a few people can reserve.  Reserve a smoker.  First come first serve of course.  Obviously we have everything here that you can purchase if you forget something or don’t want to haul so much, including ribs.  I need a list of all people that are planning on cooking!  Don’t be shy! If you don’t know how to smoke ribs, that’s what we are here for!

Schedule:

7:00 am  Arrive and setup (coffee and donuts provided)
7:45 am  Meet and greet
8:00 am  Start cooking
1:00 pm  Chicken Turn in
1:30 pm  Rib turn in
2:00 pm  Results

We are going to have a blast, and the more the merrier!  Who’s in??

Last week I had the privilege of being able to embark on a little 2400 mile BBQ journey through Texas, Oklahoma, and Kansas. There are a lot of stories to tell and I will cover the whole trip through multiple blogs. For this blog post I want to focus in on the Lotta Bull BBQ Competition class in Thackerville OK! For those of you not in the know, Mike and Debbie Davis are the most successful competition BBQ team in History, with over 75 Grand championships, Including 4 American Royal Grand Championships! The American Royal is the Largest BBQ contest in the world, attracting over 500 BBQ teams a year. Needless to say, when you have a chance to get in front of Mike and Debbie Davis of Lotta Bull BBQ, YOU DO IT!!! I learned a ton!

After my 21 hour drive with the BBQ Island trailer in tow, I arrived in Thackerville OK at 7:30 am, found a hotel, slept for 5 hours, and went out to the Winstar Casino for the class!  There were about 30 people from all over the US and Canada, I was happy to see a familiar face in Tony Balay of Lonestar Smoke Rangers out of South Dakota whom I have competed against before.  He is an awesome cook, and if you ever have the chance to meet him, ask him for some of his Salsa, it’s unreal!

Lotta Bull BBQ Class Review

Lotta Bull BBQ Class Review

Lotta Bull BBQ Class Review

Lotta Bull BBQ Class Review

Lotta Bull BBQ Class Review

Lotta Bull BBQ Class Review

Mike and Debbie are salt of the earth type folks.  They were very warm and friendly with everyone and made us all feel very welcome.  The facilities were awesome, we sat in rows at tables facing forward and Mike had a Camera aimed down at his prep area, which displayed on a large HD flatscreen above him for us to be able to see his processes.  Outside sat the famous Lotta Bull BBQ Custom orange pit by Yoder Smokers (my new favorite pit builder J).  It is a thing of beauty.  Mike refers to it as “The Mistress” I might have to copy that.  The class started at 4 pm and went until about ten.  One thing that I really liked is how laid back Mike was in his teaching approach.  He likes to interact with the students and teach them what they want to learn not what he wants you to learn.  It keeps it entertaining and very easy to stay focused.  Speaking of focus, its not easy to do on an empty stomach right? So when 6 pm rolled around, The Davis’s rolled out fresh grilled ribeye steaks from Strube ranch, with homemade sides and salads. WOW! First class operation all the way!

Lotta Bull BBQ Class Review

Ok, back to the class, When you watch this guy prep his BBQ, its very easy to tell that he knows what he is doing!  He made everything look so easy.  It was very hands on as well, you could always walk up to the front and look closer at his techniques, or if you wanted to trim something up, he would pass you the knife.  It was great.  The first day was spent mostly learning his methods of prep for the nights cook.  We went through the four meats, and I have to tell you, he has some awesome tricks!  I learned things that I don’t think I would have ever learned or picked up on my own had it not been for taking this class.

Lotta Bull BBQ Class Review

Lotta Bull BBQ Class Review

Lotta Bull BBQ Class Review

One other bonus of this class in particular was Mike and Debbies supporting cast for the class.  They brought in the top people from their sponsors, and any of you that know BBQ, know companies such as Butchers BBQ, Kosmos BBQ, Yoder Smokers, and Texas Pepper Jelly.  Dave Bouska of Butchers BBQ, Darian Kosmo Khosravi of Kosmos BBQ and Craig Sharry of Texas Pepper Jelly are all very well respected BBQ cooks and they all had a chance to teach us some things.  WOW!  Don Cary the owner of Yoder Smokers was also on hand with a bunch of goodies.  These guys knew their stuff as well!  Not to mention, they were very giving with their products, Mike and Debbie gave us an insane swag bag (Refer to Pic) and it was stuffed to the gills with product from these awesome companies.  For that I say thank you, some of that stuff will be used in my next comp and I am excited to see how it does!

The next day the class started at 6 am so we could see his rib and chicken prep.  For me, the class started at 9:00 am.  My 21 hour drive had caught up to me and I didn’t hear a thing at 5:30am when my alarm went off.  Luckily Mike West called me at 8:30 am and I was up and at em.  That was pretty embarrassing walking into the class 3 hours late with the winningest man in BBQ standing at the front of the class looking at you along with everyone else in the room ;).  I was ready to hear it, and I did ;) it was all in good fun though.  Luckily I caught the tail end of the judging portion of the class.  Two other folks that Mike brought in were Phillip and Kathy Brazier, they are very well respected KCBS reps and were kind enough to spend time with us explaining what goes on in the judging tent at contests.  It was amazing information for us competition cooks, and was very good insight into the minds of the judges.

Lotta Bull BBQ Class Review

Lotta Bull BBQ Class Review

The best part of the class by far was getting to eat Mikes BBQ.  I consider myself to be a pretty good BBQ cook, but man do I have a ways to go.  The food was absolutely incredible, and learning Mike and Debbies technique for building a turn in box and for plating the food was invaluable.

Lotta Bull BBQ Class Review

Lotta Bull BBQ Class Review

Lotta Bull BBQ Class Review

Lotta Bull BBQ Class Review

If you ever have the chance to take this class, I HIGHLY recommend it!  You will meet great BBQ cooks from all over the country, make some new friends, and learn from the best.

Keep on Cookin

Bam Bam

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