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BBQMAN'S FABuLess smoked brisket!
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BBQMAN
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PostPosted: Fri Nov 09 07 9:06 pm    Post subject: BBQMAN'S FABuLess smoked brisket! Reply with quote

It's no secret that I cook a LOT of pork!

So I decided to cook up a small brisket point with my butts yesterday for dinner.

I marinated over-night in MOJO, then seasoned with a simple South West seasoning that my spice providers supply me with (no MSG, artificial flavoring) No injecting of anything, just marinated seasoned meat.

Cooked at 250' or so about 6 hours, fat side down (I normally cook brisket fat side up). Placed in heavy foil fat side up so the meat would soak up some natural juices. Cooked another 2-3 hours.

Came out tender, juicy, and delish! Not quite fall apart tender, but you could cut it with a fork (the way I like it).





The pics came out OK, but really don't do this brisket justice. It was awesome!
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Doc1680
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PostPosted: Fri Nov 09 07 10:46 pm    Post subject: Reply with quote

Nice point BBQMAN. Haven't done beef in a while myself. I think i'll add it to this weekends menu.
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skybob
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PostPosted: Fri Nov 09 07 11:51 pm    Post subject: Reply with quote

Looks GREAT, Mike!!!! I"m going to be doing a big buffalo roast this Sunday, that is if I can get it thawed. Been in the fridge for a couple days and it's still frozen solid.
That's a mighty good look'n brisket for a pork man!
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marvsbbq
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PostPosted: Fri Nov 09 07 11:53 pm    Post subject: Reply with quote

Funny you mention this BBQMAN...I have had the 'hunger pangs' for a brisket for about a week now. Guess it is about time to act on it... Laughing Laughing

First night, sliced brisket with mashed garlic potatoes and gravy with some kind of veggie....

Second night, sliced real thin for french dip sandwiches....add a little sliced onion and dip away...maybe add some french fries or onion rings and a salad.

Third night (if any left over by this time Wink ) shred it up and make some kind of brisket hash

Dang..........now I have to run to the store and get one..... Laughing Laughing
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lowrider90
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PostPosted: Sat Nov 10 07 12:11 am    Post subject: Reply with quote

Now that is a nice looking brisket, thanks for getting hungry...its only 11:10 am Laughing
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stetch
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PostPosted: Sat Nov 10 07 1:18 am    Post subject: Reply with quote

i've got a brisket to buy today for this weekend and I'm going to try that dr. pepper marinade someone posted. I've never bothered to marinate a brisket and I've always done the flat.


I think you are the first I've seen do a point rather than a flat or whole packer.

Do you like the point better? I imagine it is juicer...
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milt
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PostPosted: Sat Nov 10 07 1:32 am    Post subject: Reply with quote

Good looking Brisket Mike, it's been a while for me also.(cooking a Brisket that is Very Happy ) No time to get one in this week, but there is always
next week.
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SoEzzy
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PostPosted: Sat Nov 10 07 2:51 am    Post subject: Reply with quote

BBQMAN I believe everything you say about that brisket up to the point when you say you could cut it with a fork...

I think I've found the trouble you've been having all these years and how your mouth keeps getting cut...

THAT UTENSIL IN THE PICTURE IS CALLED A KNIFE BBQMAN, THE FORK IS THE ONE WITH 3 OR 4 ENDS AWAY FROM THE HANDLE! Rolling Eyes Laughing Rolling Eyes
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Sa-Mokin
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PostPosted: Sat Nov 10 07 2:58 am    Post subject: Reply with quote

SoEzzy wrote:
BBQMAN I believe everything you say about that brisket up to the point when you say you could cut it with a fork...

I think I've found the trouble you've been having all these years and how your mouth keeps getting cut...

THAT UTENSIL IN THE PICTURE IS CALLED A KNIFE BBQMAN, THE FORK IS THE ONE WITH 3 OR 4 ENDS AWAY FROM THE HANDLE! Rolling Eyes Laughing Rolling Eyes


LOL!!!
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SMOKESTACKS BBQ
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PostPosted: Sat Nov 10 07 3:19 am    Post subject: Reply with quote

nice looking brisket there bbqman.myself ive givin up on brisket cant seem to get it right.


also not to get off subject here and hate to sound stupid! but what is mojo?. thanks
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DawgPhan
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PostPosted: Sat Nov 10 07 4:15 am    Post subject: Reply with quote

SMOKESTACKS BBQ wrote:
nice looking brisket there bbqman.myself ive givin up on brisket cant seem to get it right.


also not to get off subject here and hate to sound stupid! but what is mojo?. thanks


It is that latin bottle of marinade stuff.. light green in color with lots of stuff floating in it...good on chicken and pork. BBQMAN marinades all of his pork for catering in it overnight in a big cooler. I have never used it for BBQ, but have used it for chicken and pork chops...great stuff..probably be found on the "ethnic" isle at your local mega mart
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DawgPhan
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PostPosted: Sat Nov 10 07 4:17 am    Post subject: Reply with quote

http://www.goya.com/english/products/product.html?prodSubCatID=25&prodCatID=3

Down at the bottom

Mojo Criollo
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Triple-L-BBQ
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PostPosted: Sat Nov 10 07 6:17 am    Post subject: Reply with quote

SMOKESTACKS BBQ wrote:
nice looking brisket there bbqman.myself ive givin up on brisket cant seem to get it right.


also not to get off subject here and hate to sound stupid! but what is mojo?. thanks


Here is the MOJO I use:

Mojo
1 cup cider vinegar
1/2 cup orange juice
1/2 cup lemon juice
1/4 cup limejuice
2 tbsp. salt
1 tbsp. lemon pepper
1 tbsp. black pepper
1 tsp. cinnamon
1 tsp. hot pepper sauce
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BBQMAN
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PostPosted: Sat Nov 10 07 6:37 am    Post subject: Reply with quote

Dawg is correct. I like the Goya brand, and the Badia brand is good too.

Much cheaper at the Hispanic stores. I also get it at GFS for about $4.88 a gallon.

Mainly fruit juice (citrus) and loaded with spices.
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BBQMAN
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PostPosted: Sat Nov 10 07 6:41 am    Post subject: Reply with quote

SoEzzy wrote:
BBQMAN I believe everything you say about that brisket up to the point when you say you could cut it with a fork...

I think I've found the trouble you've been having all these years and how your mouth keeps getting cut...

THAT UTENSIL IN THE PICTURE IS CALLED A KNIFE BBQMAN, THE FORK IS THE ONE WITH 3 OR 4 ENDS AWAY FROM THE HANDLE! Rolling Eyes Laughing Rolling Eyes


Yeah thanks Chris, I thought I went wrong somewhere! Laughing Actually, that is not just any knife, but an older model Sabatier high carbon job.

But.................it did cut with a fork ON MY PLATE! Razz

And, I did stay at a Holiday in Express last week while stuck in Phoenix over-night! Wink
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necron 99
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PostPosted: Sat Nov 10 07 7:43 am    Post subject: Reply with quote

Good lookin' brisket - more my style of prep. We're still workin' on the 13 pound one I cooked last weekend. My wife likes the point best, while I like the flat for sandwich slices. I slice mine about 3/8" thick - a man shouldn't have to layer brisket to make a sandwich - unless it's corned beef from a deli.

I picked up a bottle of Goya chipotle mojo at a tiendita in Baton Rouge a while back, and wonder of wonders, now Winn Dixie is having a big pork sale. For the first time I can think of since we moved here, now there's spare ribs, St. Louis cut ribs, pork loin roasts, etc. in the meat case. Picked up a pork butt, might try the chipotle mojo on that after Thangsgivings over - it'll be my first try at making pulled pork.
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stetch
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PostPosted: Sat Nov 10 07 7:48 am    Post subject: Reply with quote

gargh, I just had to pay $5.99/lbs for my 6 lb brisket. What a rip.

I may have to start going to Safeway's "meat department" and get a couple of their tiny 4 lb briskets for $4+/lb to save a bit of coin.

Meat costs an arm and a leg out here. Some of you get brisket for $1.99? That is unreal to me.
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necron 99
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PostPosted: Sat Nov 10 07 8:00 am    Post subject: Reply with quote

Super Target has USDA Choice brisket for $1.49 / lb here. Sam's Club charges $1.60 / lb for USDA Select brisket here. After that, Wal-Mart Supercenter charges around $3.69 / lb, and Winn Dixie charges $4.49 / lb. All these prices are higher than I used to pay in Texas for brisket, but that was a few years ago as well.
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Ranucci's Big Butt
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PostPosted: Sat Nov 10 07 8:13 am    Post subject: Reply with quote

Is that Fab B injection I see on the corner of that brisket?
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BBQMAN
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PostPosted: Sat Nov 10 07 8:43 am    Post subject: Reply with quote

Good one Alex, been waiting for you! Wink Laughing

Actually, your the first to ask. I saved the drippings from the foil, let the fat float to the top (and removed) and then had it as some tasty gravy for leftovers!

I ate it plain for dinner. It didn't need sauce.
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