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Unread 02-14-2013, 09:55 PM   #1
BobM
Babbling Farker

 
Join Date: 02-16-12
Location: Long Island, NY
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Default Brisky Cheese Steaks (pr0n)

Cooked up a couple of 1 3/4 pound brisket flats.
Injected with 1 part beef broth and 1 part water.
Rubbed with 2 parts garlic powder, 2 parts onion powder and 1 part black pepper.
Cooked in my 22 1/2" WSM, at 235F, in an unfoiled aluminum pan for 3 1/2 hours, then foiled for about another 3 1/2 hours, until tender with a bamboo skewer.
I preheated my kitchen oven to 175F. I put the cooked brisket flats in the oven, turned it off, and let them rest for 1 1/2 hours.
It came out farking great!

Rubbed up and on the WSM.


After the rest.


Sliced up.


Brisky cheese steak sammy, with sauteed onions and American cheese.


Beer o' the night.
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