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Got an early start this Sunday, prepped a whole packer, fired up the Primo,  tossed in some mesquite and started the day.  I had to whip up a fresh batch of coffee rub and off we went.  I consider the beef brisket the holy grail of bbq.

 

After I trimmed the brisket and tossed it on I thought I'd fry up the fat for dog treats but found myself salting it.  Next thing you know it became breakfast!

 

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Good, crispy, melt in your mouth stuff.

 

We headed over to the club to accomplish a few things.  It was fun, it's my 4th year as president and we are celebrating our 50th anniversary this year so lots to do.

 

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Next thing you know the brisket is looking great.  Cooking at 250°f.  Mrs philpom started prepping kale salad and whipped up some jalapeno poppers.  I started a pot of pintos.

 

Kids were brave enough to jump in the pool, not us!

 

I split the point and flat before the cook, I like to slice the flat and shred the point.   It turned out very well.

 

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This was an 11 lb brisket.  Next the kale salad came off, yum! (grilled kale salad)

 

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The beans (kids now watching boob tube)

 

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And finally the poppers.

 

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It was a fun relaxing day, too bad tomorrow is Monday.  ;)

 

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Almost forgot....  picked the cast iron pan to cook the corn bread so here it is.  It all turned out amazing.

 

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On 4/12/2021 at 6:24 AM, KismetKamado said:

Wow!  That all looks fantastic!  Definitely a feast at the @philpom household!  I’ve never seen a grilled kale salad before. That sounds interesting.  

Mrs philpom pulled it off the internet, it was "grilled" in a foil pouch for about 25 minutes at ~300f then chilled.  This tenderized the kale (but left body/bite) and the olive oil, salt, pepper and herbs made up the dressing as it cooked.  We had lots of kale from the garden this year.  Will do it again for sure!

 

Thank you

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8 hours ago, TKOBBQ said:

Oh my I can almost taste it.  Look at that beautiful smoke ring. 

Thank you @TKOBBQ .  I used a fair amount of mesquite chunks on this cook under and over the Rockwood lump.  I also cooked it a little hot at 250f.  I find that cooking a bit hotter in the kamado produces a better smoke ring.  I think this is due to typically having a much smaller smoldering fire in a kamado at 225 compared to an off-set with a large raging fire at 225f.  250f or more seems to help close that gap.  I also used a drip pan full of water although many claim it isn't required in a kamado.  Moisture is shown to improve smoke ring development.

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8 hours ago, SmallBBQr said:

OK....I call BS....that brisket looks so good it must be photoshopped!!  :-D

I know right?!  I'll admit to carefully placing the brisket slices on the plate and to having a very bright 5K diffused light in the kitchen but the pic came right off of my phone.  

 

Photo composition and lighting are extremely important and I have done a bit of study to improve in this area.  The results can be stunning.  :)  I think somewhere on here @John Setzler posted a .pdf he wrote a few years ago on the topic. 

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On 4/14/2021 at 7:06 AM, len440 said:

Is the Kale salad an attempt to neutralize the effects deep fried beef fat? It sure looked good so did the rest of the meal, 

I hadn't thought of it that way. But sure, why not?  ;)

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