Found a place in Pensacola that sells prime and Wagyu beef, The Butcher Shoppe, and decided to try out a few steaks and filets. Dammit man...






A couple of 2" Ribeye's from a local place called The Apple Market, some twice baked potato's and Red Lobster style honey garlic biscuits... Marinated the ribeye's in a Teriyaki/Susan's Marinade mix for about 45 minutes, then brushed with olive oil and coated with Myron Mixon's Original Rub.












Another brisket I done last week after I got my delivery from Jack's Old South. I HAD to try my rubs out...

And finally my delivery from Myron Mixon's Jack's Old South...

How different is cooking a brisket from cooking a butt? Its finally starting to warm up some and I'm itching to smoke something.

All of that food looks awesome, especially the biscuits. Those things look huge!!

It's all according to how you do things. Those brisket flats are about 6.5 lbs, my whole process is this...

I marinate over night in a beef bouillon broth/marinade. I picked up some stuff called better than bouillon from Publix, put about 5 cups of water to boil and added two big spoonfuls of the bouillon paste until dissolved. Let it cool, then in a 2.5 gallon bag combine marinade, other spices you want and brisket. The next morning, take your brisket out about an hour or longer to get to room temp. Then coat your brisket on both sides with your rub mixture.

I set up my Kamado Joe for indirect/smoking. I always use a "water" pan under whatever I am smoking. I put some of the leftover marinade, water and apple juice in the pan (This will later be your "Au jus"). A lot of people light their smoker and let it stabilize before they put their meat on, I light it - put my wood on it - then the meat and let it come up slow and it will stabilize about 230-240. I leave it on the smoke until the internal temp gets to about 175, then I will put the brisket in the drip pan cover with foil until the internal temp gets to 190. Some people choose not to wrap because it affects the "bark" so they leave it on the smoke the whole time (I am going to try that next time to see which is better). After it reaches 190, I will take it off, wrap the pan in an old blanket and put in an empty ice chest to rest for an hour. Slice across the grain and this is how it SHOULD turn out...

That looks great. Its settled, this is my next smoke.

looks awesome!

Spoiler I'm right here in Gulf Breeze real hungry!!!

Can't beat wagyu. That's some fine eating

Hahaha... You are probably not far from where I live then,anytime you want to come over hit me up. I usually grill or smoke something a couple times a week...

Woah

A man can get fat owning a KJ. I am a shining example.

Looks great. A brisket is on my next to do list. Great step by step instruction.

About how long does your brisket take the way you cook it?

From grill to plate, about 6 hours. 4 hours on the smoke, an hour in the pan finishing to temp, then an hour to rest. Of course those times may vary, but it should be pretty close with a 6lb brisket flat at the temps I listed.

NICE!

I am setting my KJ up for smoked sausage, baloney and summer sausage. Made a homemade rack to hang the links from to smoke. Family stuff is settling down, and hope to get some time to try some things out.