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Brisket, ABT's, & SBT's 7/4/13

 
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necron 99
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PostPosted: Thu Jul 04 13 5:28 pm    Post subject: Brisket, ABT's, & SBT's 7/4/13 Reply with quote

I'm cooking an 8 lb. brisket flat from Sam's Club, USDA Choice, Black Canyon Angus beef, for a get-together at noon today. Started at 11:30 last night using Frontier Product of Mexico lump and seasoned wild cherry sticks.

Rubbed brisket ready for fire.



Charcoal basket with nice large chunks of lump and wild cherry wood small enough to burn round in my offset. The stuff that needs to be split will be split this fall.



Chimney with lit smaller pieces of lump to get everything started.



Fire in the hole! Lit chimney dumped into basket.



Brisket at 5 AM - getting closer! (I know, lousy pic. It started raining at 1:30 this morning and just now stopped.)



More to come as the day progresses.
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k.a.m.
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PostPosted: Thu Jul 04 13 8:06 pm    Post subject: Reply with quote

Looking mighty tasty my Friend. Very Happy I will be watching for more pics and updates. Very Happy
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Tonybel
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PostPosted: Thu Jul 04 13 11:14 pm    Post subject: Reply with quote

Can't wait to see the final results.
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necron 99
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PostPosted: Thu Jul 04 13 11:33 pm    Post subject: Reply with quote

Thanks Kevin!

Rested brisket - to be sliced on-site at the get-together.



ABT's in front, SBT's to the rear.



My wife snapped a pic of me next to the smoker.



More to come later - gotta get the ABT's & SBT's off the smoker.
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1buckie
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PostPosted: Fri Jul 05 13 1:57 am    Post subject: Reply with quote

Nice.....I'm diggin' the Rafts of 'Turds !!!!!
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k.c.hawg
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PostPosted: Fri Jul 05 13 2:03 am    Post subject: Reply with quote

necron 99 that brisket looks worthy to wow any get together. I know your friends will be feeling very fortunate to be sitting in front of slices of that!!! Happy 4th!!
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Doc1680
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PostPosted: Fri Jul 05 13 6:12 am    Post subject: Reply with quote

Good color on that brisket necron.
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necron 99
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PostPosted: Sat Jul 06 13 12:21 pm    Post subject: Reply with quote

Thanks folks! Good to see you back Doc!

Finished ABT's & SBT's



Close-up with a slight maple glaze



A few brisket leftovers



Hope everyone else had a great 4TH!
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RollinontheRvr
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PostPosted: Sat Jul 06 13 1:02 pm    Post subject: Reply with quote

That looks really good. Your brisket turned out lookin' very tasty. Just one question though...what is an SBT? I know what an ABT is but never seen it with an "S". Whatever is, it looks yummy!!!
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necron 99
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PostPosted: Sun Jul 07 13 4:11 am    Post subject: Reply with quote

The SBT's are like ABT's but made from sweet peppers, so I'm calling them Sub-atomic 'turds
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BUGSnBBQ
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PostPosted: Sun Jul 07 13 4:38 am    Post subject: Reply with quote

necron 99 wrote:
Close-up with a slight maple glaze




That looks incredible! I really like how you left the stems on the peppers. Nice presentation factor. What's the 'Maple glaze' consist of (if you don't mind sharing)?
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necron 99
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PostPosted: Sun Jul 07 13 4:48 am    Post subject: Reply with quote

Thanks Bugs! For the first time, I had no cheese ooze by leaving the stems of the peppers on.

I used goat cheese (chevre) instead of cream cheese, mixed 50/50 with some 2 year old Tillamook white cheddar, a sprinkle of granulated garlic, a sprinkle of granulated onion, and a trablespoon or two of maple glaze for the cheese filling. Goat cheese is firmer and better flavored (IMO) than cream cheese, and nutritional info is the same or better than reduced fat cream cheese.

The maple glaze is a Raichlen recipe, I ignore the extra maple sugar the recipe calls for when I make this as a sauce for pork ribs. Had some leftover in the fridge and drizzled it on the finished 'turds.

http://www.cookstr.com/recipes/maple-glazed-ribs

The SBT's went fastest although I'd explained I'd removed the seeds and ribs from the jalapenos - part of living in the Midwest and I'm glad I made the SBT's based on how fast they disappeared.
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BUGSnBBQ
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PostPosted: Sun Jul 07 13 5:49 am    Post subject: Reply with quote

I love goat cheese on crackers. Never thought of using it in ABT's. Great idea that I will have to try next time.

Thanks for the glaze recipe. Sounds good. I have all those ingredients in the pantry. I've got 4 Jumbo Jalapeno plants in the garden that are producing some big peppers. I've made 35 ABT's from them in the last week and more to come in the next week or so. Glad I stocked up on bacon @ $2.50/lb Laughing
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necron 99
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PostPosted: Sun Jul 07 13 6:31 am    Post subject: Reply with quote

I've made the glaze using cane syrup instead of maple syrup, and I like the richer flavor of cane syrup, but I haven't been able to find cane syrup where we currently live. It was easy to find in Louisiana. I should've bought a bunch of it right before we moved last year.

I get my maple syrup at Sam's Club. It's $5 - $6 cheaper there for the same size container and same grade as the maple syrup available in the grocery stores here.

http://www.samsclub.com/sams/uncle-luke-s-100-pure-maple-syrup-32oz/195147.ip
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GF
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PostPosted: Sun Jul 07 13 6:38 am    Post subject: Reply with quote

necron 99, I forgot to check back in on this one. Embarassed

Everything looks great. Very Happy

Gonna have to try the SBT's, I always get a few "I don't like anything hot" comments. Rolling Eyes Rolling Eyes
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Tonybel
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PostPosted: Sun Jul 07 13 12:49 pm    Post subject: Reply with quote

Nice!!!
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BUGSnBBQ
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PostPosted: Sun Jul 07 13 11:59 pm    Post subject: Reply with quote

I have cane sugar from Louisiana (Steen's) in the pantry as well! I'll try using that instead of the Maple syrup.

Edit - I just picked 15 more Japs and making more ABT's this afternoon. I love having a garden!
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