Smoked Brisket with Baked Beans

This winter has really put a damper on my BBQ updates.   Busy at work, too much snow/ice and a trip to Disney mixed in.  Nonetheless, spring is around the corner and I’m looking forward to getting out there on a more regular basis.

A few weeks ago I smoked a 9LB packer brisket (~8 LBS after trimming off all the fat).   Picked up the brisket at a local butcher (Hemp’s Meats) which has been around since 1849.

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After trimming the excess fat, I injected the brisket with a mixture of beef broth and Worcestershire Sauce, coated liberally with Dizzy Pig’s Cow Lick Seasoning, wrapped in plastic wrap and placed in the fridge overnight.

The following evening (around 11 pm) I got the Kamado Joe (Bessie) ready and loaded up with Wicked Good Lump Charcoal.  Brought the temp to 220 degrees with heat deflector  (indirect heat) and aluminum tray filled with water in place.

Added apple wood chucks and put the brisket on Bessie at around Midnight.   I used the BBQ guru (Party Q)  which held the temp perfectly at around 215-225 overnight despite <20 degree outside temps.   In my opinion you can’t go wrong with the Wicked Good Charcoal and Party Q combo.  I have found that other brands of charcoal don’t last for the long smokes.

Monitored the internal meat temperature using my Maverick wireless thermometer.  I would occasionally check to make sure the aluminum tray still had water and would spray the brisket with spray butter.  After about 13 hours the temp of the flat was around 170 degrees at which time I wrapped the brisket in foil.  Below is a picture of the brisket right before I wrapped it. (Nice bark!)

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Took approximately 2 more hours at 225 degrees for the internal meat temp to reach the desired 200 degrees.   I then removed from the grill, kept in foil and wrapped in a towel and placed in  cooler to rest for 1.5 hours.  (~15 hours total time)

After this time I separately the point from the flat.  I cubed the more fatty meat from the point, mixed with a Kansas City Style BBQ sauce and cooked in a skillet.    The meat from the flat was sliced against the grain and used for sandwiches.

This really was a huge hit and was gone quickly.  Unfortunately, you will have to trust me on this since I didn’t get any pictures of the final product before it was all gone  

I served with my homemade baked beans and mustard/vinegar-based BBQ sauce which I have posted in detail previously here.

OnPoint!

 

 

(Pulled) Pork and Beans with Mustard Vinegar BBQ Sauce

Had a few people over this past Friday for the Capitals vs. Rangers game so I decided to grill up some BBQ.   Unfortunately, my team (NYR) lost but it was a good time nonetheless.

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I’ve already posted several times about my general pulled pork technique/recipe so I won’t go into detail here since I want to focus on the Baked Beans and tasty Mustard/Vinegar BBQ sauce that I made.

Pork:

7.5 lb pork butt-which had to be trimmed significantly since it was overly fatty

Dizzy Pig Red Eye Express  Rub & Swamp Venom

inject with pineapple juice and apple juice (w/ TBS Worcestershire sauce)

smoke with apple wood over indirect heat (w/ aluminum tray containing water)

smoked for approximately 9 hours at 250 degrees (until internal temp hit 195 degrees)

Baked Beans:

This was my first attempt at Baked Beans so I went to my go-to recipe site allrecipes.com  and found a highly rated beans recipe which I modified a bit based on the reviews.  Below is what I did.

2 bags of uncooked navy beans which I soaked in water overnight then drained the water and washed the beans.

Note: this made about 7 cups of uncooked beans (after swelling in the water) which was too much so next time I think I will go with a single bag of beans the keep everything the same.

Added 5-6 cups of previous soaked navy beans to a crock pot along with the following ingredients.

~1 cup of cooked ham (from the xmas ham I recently posted about, you can substitute with bacon if needed)

1 medium sized onion (finely chopped)

4 TBS molasses

1 teaspoon black pepper

1 teaspoon dry mustard

3/4 cup ketchup

1 TBS Worcestershire sauce

1/4 cup brown sugar

Then heated in crock pot for 8 hours on high, followed by 1/5 hours in the oven at 325 degrees, adding water periodically to prevent it from getting too dry.

I thought these beans came out really well.  Perfect texture.  My guests thought they were outstanding and they tasted better the next day (which I had during the UFC 168 fights).

Don’t think I would change anything next time expect I may not have the cooked ham ready so I would substitute with bacon.

Mustard Vinegar BBQ Sauce

I was looking to mix things up in the BBQ sauce department and try something other than the typical Kansas City Style sauce or Eastern Carolina Vinegar Sauce.  I’ve always enjoyed a good Mustard Vinegar BBQ sauce, especially if it isn’t too mustard flavor and has more Vinegar flavor.

Once again I check out allrecipes.com and found a recipe that looked really good.  Although I did modify it a bit.

Details are provided below.

1/2 cup prepared yellow mustard

1/4 brown sugar

1/4 cup + 2 TBS cider vinegar

1/4 cup + 2 TBS beer

1/2 teaspoon ground pepper and 1/2 teaspoon white pepper

1 teaspoon Worcestershire sauce

1 TBS butter

1 tsp tabasco sauce.  

added all the ingredients and simmered for about 20 minutes, then let cool to room temperature and quickly pulsed in blender.

Ideally you would want to let the flavors marry overnight but I had it 4 hours later and it was quite good.

Will be adding this to my BBQ sauce list for sure.   Even people who typically don’t like this sauce were all about it.   Next time I might try to replace the beer with white white and see how that goes.

OnPoint!

 

Apple Wood Smoked Maple Bourbon Ham

Merry Christmas and Happy (soon to be) New Year.   We decided to stick around MD for this Christmas and it seemed like a perfect opportunity to grill up a Christmas Ham.

I can’t take credit for the following recipe but I can take credit for finding it and posting about it here 🙂   The original recipe can be found here

We picked up a 7.5 Lb bone-in cooked (ready to eat ham).  Note do not get a spiral cut ham for this recipe (makes the injection process difficult).

I modified for original recipe just a bit but overall I cooked in a similar fashion.

First, I took about 1/2 cup of Maple syrup and diluted with ~1/4 cup of apple juice and then injected the mixture all over the ham.

Then make the paste and apply all over the ham (except the cut/flat portion).

ham

Paste Recipe:

2 Tbs. pure Maple Syrup 
2 Tbs. freshly ground Black Pepper 
2 Tbs. Dijon or Honey-Dijon Mustard 
1 Tbs. Bourbon 
1 Tbs. Vegetable Oil 
1 Tbs. Paprika 
1 Tbs. Onion Powder

Heat the Kamado Joe (Bessie) to 250 degrees with heat deflector in place (and aluminum tray 1/2 filled with water).  Add Apple Wood Chunks (about 3) and grill at this temperature until the internal temperature reaches about 130 degrees.   For me this look approximately 3 hours.  I then removed the ham and allowed to rest for 15 minutes then carved.

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Gotta give props on this one.   This was the best ham I have ever had.   Will be my go-to for Christmas/Easter Hams in the future.   Very easy, yet very tasty.

Had enough ham to eat for days but love using the left-overs for Ham/Egg/Cheese breakfast sandwiches and I used some for a home-made baked beans that I did and will post about next.

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Baby Back Ribs-Quick Post

Not going to elaborate on this one too much since I basically followed my go-to rib recipe posted in detail previously here

In this case I changed from the usual apple smoke to peach wood smoke.  I thought the smoke level was fantastic on this.

2-1-1 method at around 220-250.  Applying the BBQ sauce during the last hour.

Went the easy route on the BBQ sauce and used 60/40 mixture of two sauces that I had lying around.   For the 60% portion I used Sweet baby ray’s original sauce and Two Fat Guys Lava Hot Sauce  for the 40%.  Personally, I think the Lava hot sauce is way too hot for BBQ but I enjoy the overall flavor and wanted to find a way to use it.  Diluting with the Sweet baby ray’s definitely helped.

As usual, these ribs came out perfect and had a refreshing amount of spice to them.

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OnPoint!