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#2966860 - 10/03/12 10:43 AM My first Brisket
BamaProud
12 Point


Registered: 04/03/11
Posts: 6820
Loc: Shelby County, TN

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Don't know why I never did one of these but I got the itch to try one today. I used the same base dry rub that I use on Pork butt, but added one more part Paprika.


Then made a basting sauce out of beer(home brew) apple cider cup cider vinegar coffee beef stock vegetable oil Worcestershire sauce
Tabasco sauce teaspoons kosher salt and black pepper. Looking good so far. I plan on basting a few times during the final 3 hours of smoking.
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#2966871 - 10/03/12 10:49 AM Re: My first Brisket [Re: BamaProud]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12876
Loc: Tennessee

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Looking good. -can't wait to see the bark on the finished product -that's my favorite part.
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#2966957 - 10/03/12 11:55 AM Re: My first Brisket [Re: Poser]
htnseymour
8 Point


Registered: 09/26/11
Posts: 1521
Loc: sevier county Tn

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Make sure that heat stays low. Wrap it up after 4 hours is my experience.
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#2967046 - 10/03/12 01:13 PM Re: My first Brisket [Re: htnseymour]
BamaProud
12 Point


Registered: 04/03/11
Posts: 6820
Loc: Shelby County, TN

content Online
I am about to baste it and wrap it now. Started at 730 this am.





Edited by BamaProud (10/03/12 02:12 PM)
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#2967469 - 10/03/12 06:50 PM Re: My first Brisket [Re: BamaProud]
Dodge Man
12 Point


Registered: 10/15/03
Posts: 6271
Loc: Dyersburg, TN

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Every time I have ever had brisket it taste just like roast beef to me. I've never been impressed with it.
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#2968333 - 10/04/12 10:11 AM Re: My first Brisket [Re: Dodge Man]
BamaProud
12 Point


Registered: 04/03/11
Posts: 6820
Loc: Shelby County, TN

content Online
I had one in Oklahoma that was phenomenal...other than that, most have been pretty close to roast beef. My first attempt was nowhere close to the Oklahoma brisket, but quite different than Roast beef.
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Save the Little ones for the Little Ones.
Wine-Down Brewing and Winemaking

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#2968334 - 10/04/12 10:12 AM Re: My first Brisket [Re: BamaProud]
BamaProud
12 Point


Registered: 04/03/11
Posts: 6820
Loc: Shelby County, TN

content Online
I wish I could have let it stay on the grill wrapped in foil for another hour or two, but I had to pull it so I could get to a poker game on time. It wasn't as tender as I wanted...but still pretty tender. ...tender enough for a 4 year old to eat if that tells you anything. I wish I would have taken a picture, when I pulled out of the driveway, 3 neighborhood kids, my 2 kids 2 neighbors and my wife were sitting in the grass eating brisket in an impromptu picnic.
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Save the Little ones for the Little Ones.
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#2969136 - 10/04/12 08:07 PM Re: My first Brisket [Re: BamaProud]
DntBrnDPig
8 Point


Registered: 04/12/05
Posts: 2103
Loc: Cleveland, TN

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I take my briskets to about 190 and wrap it for an hour or so. The fat is like melted butter...

I usually sell the flat sliced up and then eat the point. Mmmm.. Makes me want to throw one on.

Good job!
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#2969202 - 10/04/12 08:49 PM Re: My first Brisket [Re: DntBrnDPig]
fishboy1
16 Point


Registered: 01/13/03
Posts: 10527
Loc: Warren Co

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Here is a cheat for your 1st brisket.

Get a whole untrimmed brisket. A flat cut brisket will tend to be dry and/or need less cooking time.

Dry rub and smoke fat cap up for 4 hours using the wood chips of your choice. Don't let the smoker temp get above 250.

Remove from smoker and place in disposable aluminum pan. Cover tightly with foil. Put in oven and cook for exactly 1hr at 500'.
Shut oven off and DO NOT OPEN the door under pain of death for 4 more hours.

Slice and serve with a side of the juice from the bottom of the pan. *** note, there will be a lot of liquid fat so be sure to skim it off or have a bottle of Lipitor handy.
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#2969939 - 10/05/12 01:44 PM Re: My first Brisket [Re: fishboy1]
rem270
18 Point


Registered: 11/15/02
Posts: 20673
Loc: south fulton

Offline
Looks tender
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