Brisket

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LRAF
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Brisket

Postby LRAF » Thu Jul 07, 2016 1:52 am

How do you prepare it? Any recipes? The best I ever made was injected then blackened on a super hot grill, wrapped in foil placed back on the grill once it had cooled some and cooked slow the rest of the evening. Delicious!
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Jogeephus
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Re: Brisket

Postby Jogeephus » Thu Jul 07, 2016 9:59 am

I put a rub on mine then slow smoke them at 225F till they reach an internal temp of 195 or so. The rub forms a bark and this helps to steam the meat inside. Its a long process but its the only way I've found to make them good consistently.
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1982vett
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Re: Brisket

Postby 1982vett » Thu Jul 07, 2016 1:46 pm

Salt and pepper. Generous rub down with Tones Cajun Spice. I shoot for 250 ant try not to let it get over 275. Takes 8 to 10 hours depending on the size of brisket. Call it cheating if you like, but about 4 hours in I wrap mine in foil. Them juices make some good dipping sauce. It is a long process but a pit that doesn't need much attention makes it easier.
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TennesseeTuxedo
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Re: Brisket

Postby TennesseeTuxedo » Thu Jul 07, 2016 3:50 pm

1982vett wrote:Salt and pepper. Generous rub down with Tones Cajun Spice. I shoot for 250 ant try not to let it get over 275. Takes 8 to 10 hours depending on the size of brisket. Call it cheating if you like, but about 4 hours in I wrap mine in foil. Them juices make some good dipping sauce. It is a long process but a pit that doesn't need much attention makes it easier.


Sounds good Vett.
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Bigfoot
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Re: Brisket

Postby Bigfoot » Thu Jul 07, 2016 5:58 pm

I like to seer mine in a really hot cast iron skillet, and then cook it low and slow. 220-225. I use an electric smoker now days. It's just so much easier, than wood. I don't like any rubs on a brisket, and I will normally do a beef look at the same time.
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TennesseeTuxedo
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Re: Brisket

Postby TennesseeTuxedo » Thu Jul 07, 2016 6:52 pm

Beef look?
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Bigfoot
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Re: Brisket

Postby Bigfoot » Thu Jul 07, 2016 7:07 pm

Loin. Darn auto correct. I wish it'd quit that ship.
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Re: Brisket

Postby talltimber » Thu Jul 07, 2016 9:36 pm

Jogeephus wrote:I put a rub on mine then slow smoke them at 225F till they reach an internal temp of 195 or so. The rub forms a bark and this helps to steam the meat inside. Its a long process but its the only way I've found to make them good consistently.


Same here. That's some good eating.

My other favorite way is corned beef.

I can eat the heck out of it either way.
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greybeard
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Re: Brisket

Postby greybeard » Fri Jul 08, 2016 12:27 am

talltimber wrote:
Jogeephus wrote:I put a rub on mine then slow smoke them at 225F till they reach an internal temp of 195 or so. The rub forms a bark and this helps to steam the meat inside. Its a long process but its the only way I've found to make them good consistently.


Same here. That's some good eating.

My other favorite way is corned beef.

I can eat the heck out of it either way.

You can keep corned beef. I had so much of it overseas in the military we called it red death. I never want to see any again.

Bigfoot--which electric smoker do you use?
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Re: Brisket

Postby Bigfoot » Fri Jul 08, 2016 12:29 am

This one. It's like a cabinet. I had the kind that kinda looks like a trash can before, and I liked it to. This one has racks in it, and can cook more.
http://www.lowes.com/pd/Char-Broil-1500 ... f9300d21be
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Re: Brisket

Postby bball » Fri Jul 08, 2016 5:56 am

Marinate overnight in vinegrette with a few extra seasonings(have to get the huge ziplock type bags, 3 in a box). Smoke for 11-12 hrs at 225 with applewood = no leftovers.

Edit to add: fat side up of course.
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