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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-08-2013, 08:22 PM   #1
Terry The Toad
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Default A Little Brisket (And a Little Pr0n)

And I do mean a little brisket. Picked up this 9 pounder on Saturday:

brisket_wrapped_med.jpg

I trimmed it up a little, and sprinkled a bit of rub on it:

brisket_trimmed_med.jpg

I then smoked it at ~300/325 for 5 hours. Flat was around 210 but point was still at 180. I put it into a foil-covered pan with a cup of beef bouillon, and put it back in the smoker until the point was at 205 (about another hour.) I then let it rest for a couple of hours, and sliced it:

brisket_cooked_med.jpg

As you can probably tell, it was falling apart tender. The flavor was good, but it was a little on the dry side. I'm still learning...
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Unread 09-09-2013, 12:08 AM   #2
rondini
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Doesn't look to bad. I've yet to do a half
flat. From what I have read thou, if the flat
has the point, I would separate the point
from the flat. That way I could pull the one
that's ready, leaving the other to finish.
My 2 cents.
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Unread 09-09-2013, 12:29 AM   #3
cowgirl
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I've noticed quite a few smaller briskets lately. Yours looks fantastic!
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Unread 09-09-2013, 05:13 AM   #4
Diesel Dave
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Looks real good, great job!
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Unread 09-09-2013, 05:55 AM   #5
sliding_billy
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Looks real good.
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Unread 09-09-2013, 08:01 AM   #6
smokenpreacher
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You done good! I'm gonna have to break down and do a brisket........soon! You guys are making this preacher lust after some brisket!
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