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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 10-21-2012, 07:31 PM   #1
Sean "Puffy" Coals
is one Smokin' Farker
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Join Date: 03-29-10
Location: Buffalo, NY
Default Best Brisket Yet (pron)

So, after some recon, I found a butcher pretty close by that has whole packers (i think) for just $2.78/lb!!! That's amazing considering the "Big Chain" stores around here want $5/lb +. I actually used to go to this place all the time before I got into smoking for steaks and lunch meats, etc. I forgot about them until just recently when I was calling around to find a better deal on brisket.

So, I picked a couple up for a rainy day (my next day off). They were both around 12lbs, point attached with a decent fat cap, but not too much fat.

I fired up the drum with Blue K and half a choke cherry wood split, as I always do. I seperated the point from the flat for easier handling/more even cooking/more rub & smoke penetration. The drum settled in right around 260*. I put the flat on the bottom grate, point on the top.

I seasoned the point with just some coarse sea salt and black pepper. I gave the flat a healthy coating of my Dynamite Brisket Rub and put them on the cooker at about 11:00.

The point was done around 5:00, but the flat didn't finish until around 6:45. I went by probe feel for doneness, so I don't recall the exact internal temps. Both were right around 200* I think.

Here's the flat:

And the point:

All in all, it came out very good. Although, next time I will go lighter on the rub and leave the point on longer as it was a little chewy.

Thanks for looking!
"Eating 'Que isn't making me fat- it's the beer I drink while lounging by the pit."
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Old 10-21-2012, 07:34 PM   #2
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia

Under $3.00 per pound and it looks that amazing! That's awesome!

Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
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Old 10-21-2012, 07:35 PM   #3
Al Czervik
Quintessential Chatty Farker

Join Date: 05-17-11
Location: Ulaanbaatar-Spokane, MO-WA

Great brisket! Love the bark, the smoke ring and fact that you separated both cuts before smoking.

Traeger 075,Weber Performer,Weber Genesis Silver Gasser, Special Edition "Goose" ET-732 Thermometer,Limited Edition Neutrino Fast Blue Thermopen
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Old 10-21-2012, 07:36 PM   #4
somebody shut me the fark up.

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Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike

Dang fine fo sho!
Homey, the Homegrown frier, 3 Stack Pro Q Excel 20, 22" WSM, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill

Avatar by landarc, thanky!
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brisket, flat, point

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