Author Topic: Brisket  (Read 565 times)

Smoken

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Brisket
« on: March 19, 2017, 08:51:29 AM »
Got a 14.5lb brisket on the smoker since 5:00pm last night I have just now hit the stall point when it hits 194 I will double wrap it in foil & a couple of towels let it rest for 2 hrs have my brother & a couple of buddies heading over for the race today.
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Smoken

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Re: Brisket
« Reply #1 on: March 19, 2017, 09:50:15 AM »
Hit 183 smells awesome never once have I opened the door can't wait to make some burnt ends afterwards.
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Dead👁Daniel

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Re: Brisket
« Reply #2 on: March 20, 2017, 06:57:09 PM »
Any pics? How do you make burnt ends?
John ohio locomotive engineer
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Meatball

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Re: Brisket
« Reply #3 on: March 20, 2017, 11:45:04 PM »
Here is a very good recipe for burnt ends....http://jesspryles.com/best-ever-bbq-brisket-burnt-ends/
 
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RG

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Re: Brisket
« Reply #4 on: March 22, 2017, 09:22:07 PM »
I have a packer from Restaurant Depot that I need to do one of these days. I used to cook them to my "magic" number of 197 but these days, I tend to let it go over 200 and even more so than that I go by feel. When it probes like butta, it's done. I need to do some spring cleaning on the #3 as well as my other cookers. I am going to sell some of the herd soon I think. 11 is just too many, lol.

As for burnt ends, a good sauce to use on them is a mixture of Blues Hog and KC Masterpiece. Sounds weird, but it works! I don't buy blues hog anymore but make a clone of it. It's probably (maybe definitely) cheaper to just buy it though :P
Jason from Conyers GA

Jumanji

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Re: Brisket
« Reply #5 on: June 19, 2017, 06:59:23 PM »
No credit whatsoever without PICTURES!
Michael from Port Aransas, Texas
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stout

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Re: Brisket
« Reply #6 on: June 20, 2017, 05:37:40 PM »
14.5 brisket and 4 people? you better tell 2 or three of them there won't be enough to share they need to bring their own food ;D