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Game day Brisket

 
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JLCBBQ
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Joined: 10 Jun 2014
Posts: 164

PostPosted: Tue Sep 20 16 5:47 am    Post subject: Game day Brisket Reply with quote

Brisket is still $1.97 per pound, I had a new coal basket to test out and it was Cowboys-Redskins. Really had no choice Cool


Fired her up at 4am. I'm liking the new coal basket. Loaded it up with a little more charcoal than I normally would to get it up to temp quick and because I wanted to try and get a little more sleep. Went back to bed after putting the brisket on. Was running 288 when I layed down, still holding 260 a couple hours later when I got back up. I actually left and went to the hardware and grocery stores later during the cook after throwing a couple splits on, came back was still humming at 270


Trimmed 4.5lbs of fat off and got her seasoned up.


Got her on around 5:30


First peek, right before going in the pan, 5 or 6 hours in. Was running close to 300, no stall shot right up to 175 internal before I panned it.


Panned



Only shot I got of the flat before it was gone, turned out great.


Was done just under 9 hours, 205 internal and probed tender throughout, had it resting while I finished watching the cowboys actually win! Thanks for looking.
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brutus1964
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Joined: 01 Apr 2014
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Location: Pinson, Tn.

PostPosted: Tue Sep 20 16 7:00 am    Post subject: Reply with quote

That is a good looking brisket. Nice looking bark and nice smoke ring
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JLCBBQ
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Joined: 10 Jun 2014
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PostPosted: Tue Sep 20 16 7:13 am    Post subject: Reply with quote

brutus1964 wrote:
That is a good looking brisket. Nice looking bark and nice smoke ring


Thanks, I didn't get any complaints. Definitely didn't last long, and no one was drunk, so it must not have sucked too bad Cool
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suckaass
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Joined: 06 Apr 2011
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Location: The Pacific Northwest

PostPosted: Wed Sep 21 16 1:01 pm    Post subject: Reply with quote

That looks good, JLCBBQ Very Happy
I notice that you decided not to follow the directions for the optional cooking instructions on the label Wink Laughing
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JLCBBQ
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Joined: 10 Jun 2014
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PostPosted: Wed Sep 21 16 9:38 pm    Post subject: Reply with quote

suckaass wrote:
That looks good, JLCBBQ Very Happy
I notice that you decided not to follow the directions for the optional cooking instructions on the label Wink Laughing


As tempting as those directions are, I decided to go a different route Cool I've always wondered why a store born in Texas has directions like that on their label.
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k.a.m.
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PostPosted: Wed Sep 21 16 10:01 pm    Post subject: Reply with quote

Brother that brisket looks awesome!!! Very Happy I would be all over that with some torts and some pico. Nicely done my Man. Very Happy
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JLCBBQ
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Joined: 10 Jun 2014
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PostPosted: Wed Sep 21 16 10:53 pm    Post subject: Reply with quote

k.a.m. wrote:
Brother that brisket looks awesome!!! Very Happy I would be all over that with some torts and some pico. Nicely done my Man. Very Happy


Thank you sir, other than the rub, I'm pretty much cooking brisket with your method now, everyone around here is loving it. My briskets weren't bad before, but going fat cap down and panning it has taken it to the next level. Appreciate all the help as always.
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Canadian Bacon
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Joined: 06 Sep 2007
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PostPosted: Sun Sep 25 16 7:25 pm    Post subject: Reply with quote

Nice looking brisket JLCBBQ.....awesome price for sure...been awhile since i have done a brisket......
I just cant justify spending almost 5 dollars a pound on brisket and then trimming 3 pounds of fat of it. Very Happy

It really burns my azz when I see how much fat they leave on brisket around here. Evil or Very Mad
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JLCBBQ
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PostPosted: Mon Sep 26 16 12:52 am    Post subject: Reply with quote

Canadian Bacon wrote:
Nice looking brisket JLCBBQ.....awesome price for sure...been awhile since i have done a brisket......
I just cant justify spending almost 5 dollars a pound on brisket and then trimming 3 pounds of fat of it. Very Happy

It really burns my azz when I see how much fat they leave on brisket around here. Evil or Very Mad


This was the worst one I've seen as far as fat goes. There was about a 3 inch thick block on the point end. I got a food scale out and it was literally 4.5lbs of fat. I didn't gouge into any of the meat, left about 1/4 inch cap on it. Did the math, was still only about 2.50 per pound after trimming, so can't complain too much
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