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First Brisket

 
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gold03



Joined: 23 Aug 2015
Posts: 5

PostPosted: Mon Jan 25 16 10:34 am    Post subject: First Brisket Reply with quote

OMG,

Yeah, it was that good! Trimmed about 25% of a 9 pound brisket off. Lots of fat. Rubbed it with 50-50 Course ground salt and pepper and about 1 tsp hot smoked Paprika.

Eight hours with my Webber 21 inch at 270 degrees. When the brisket hit 185 degrees I wrapped it up in parchment paper. At 195 degrees I took it out of smoker and wrapped / rested for one hour.

Served with garlic mashed potatoes and peas with sautéed onions.

Amazing meal. I could eat till I bust. Must show a little restraint!
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SoEzzy
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Joined: 13 Oct 2006
Posts: 13184
Location: SLC, UT

PostPosted: Mon Jan 25 16 11:50 am    Post subject: Reply with quote

So schedule a midnight brisket samiche, you'll need a snack of brisket about then! Wink
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Pete Mazz
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Joined: 01 Jun 2015
Posts: 193
Location: Bucks County, PA

PostPosted: Mon Jan 25 16 6:01 pm    Post subject: Reply with quote

Ahh! Nothing like a brisket coma.
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Smokin Mike
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Joined: 02 Dec 2008
Posts: 3144
Location: Winston-Salem, NC

PostPosted: Mon Jan 25 16 8:41 pm    Post subject: Reply with quote

Glad you knocked it out of the ballpark. Guess you're hooked now aren't you? You'll become the star of the neighborhood. You'll have friends that you didn't know were friends.
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jar
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Joined: 21 Oct 2010
Posts: 182
Location: Bangs , Texas

PostPosted: Mon Jan 25 16 9:25 pm    Post subject: Reply with quote

Congrats , now you will be consumed by thoughts of smoke.
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Camper Bob
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Joined: 18 Jul 2014
Posts: 92

PostPosted: Mon Jan 25 16 11:25 pm    Post subject: Reply with quote

Seems that you are using Franklin BBQ's recipe. I recently started using his also and made a couple of the best briskets ever. Did have to buy a large roll of butcher paper, but it doesn't go bad. Did a 15# prime packer from Costco last week. Sliced and vacuumed sealed a lot for the winter. Wow, was it ever tender. Enjoy.
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gold03



Joined: 23 Aug 2015
Posts: 5

PostPosted: Thu Jan 28 16 2:10 pm    Post subject: Reply with quote

http://i826.photobucket.com/albums/zz189/gold03-2009/image_2.jpeg
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gold03



Joined: 23 Aug 2015
Posts: 5

PostPosted: Thu Jan 28 16 2:11 pm    Post subject: Reply with quote

Hey! Picture thing worked!

That's how it turned out. Not much in the way of left overs Sad

And it was a Franklin recipe and method. Except the paprika.
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SoEzzy
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Joined: 13 Oct 2006
Posts: 13184
Location: SLC, UT

PostPosted: Fri Jan 29 16 2:09 am    Post subject: Reply with quote

Please make pictures no larger than 650 px on the longest side.

Looks like it turned out great, all the great food firsts disappear before you can get a picture of them disappearing! Wink Laughing Wink
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alicec25



Joined: 25 Oct 2017
Posts: 1

PostPosted: Wed Oct 25 17 4:18 pm    Post subject: Reply with quote

Camper Bob wrote:
Seems that you are using Franklin BBQ's recipe. I recently started using his also and made a couple of the best briskets ever. Did have to buy a large roll of butcher paper, but it doesn't go bad assurances obsèques. Did a 15# prime packer from Costco last week. Sliced and vacuumed sealed a lot for the winter. Wow, was it ever tender. Enjoy.

For pork ribs, it can work, but for the beef breast, the sauce seems a little too salty for my taste.
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