Brisket and salmon

rockinshelby

New member
I did a little surf and turf drum smoking this past weekend. For the brisket, I gave it a thin coating of a store bought brisket slather and rubbed it with Money, Jallelujah seasoned salt and Double Secret. It was a 6.65 lb flat from Costco. I wrapped it in plastic and left in the fridge overnight. In the morning I unwrapped it and added some more Money and threw it on the drum at 7:00 am. I used a combination of K blue and Royal red charcoal with pecan and cherry wood. I tried to maintain a temperature of around 200 degrees on the BPS dial, assuming that it was more like 230 or 240 in the middle. After 5 hours it was pulled and wrapped. I hit it with a little Happy Endings and added some beef broth and other liquid to the fat side and put it in a 225 degree oven. It was pulled and vented after another 4 hours. Internal temp was 201 degrees. Poured back a little of the pan juice and rested for about 1 1/2 hours. It was really good, my best brisket so far...

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I prepared the salmon, which I caught a couple of weeks previous, while the brisket was in the drum. I applied a thin coat of yellow mustard and rubbed it with Money and a little brown sugar. Rested it for one hour in the fridge , put it on two cedar planks and added some Jallelujah Bacon and Happy Endings. When the brisket was pulled for foiling and finishing in the oven, I put the salmon in the smoker. I left it for about 3 hours at 180 degrees on the dial. Again, assumed about 30-40 degrees more in the middle. It also came out great. Nice and moist and not overly 'smokey'. It picks up just a hint of flavor from the cedar.

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