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Old 03-07-2014, 02:49 PM   #1
Found some matches.
Join Date: 10-16-13
Location: Rockford
Default Brisket - Central Texas Style

So I just got my vasectomy done yesterday and have been cooped up with a bag of cold peas on my boys...time to start thinking about my Brisket cook on Saturday.

I bought a Prime 12 pound Brisket from Pat LeFrieda Meats, delivered today with ice packs, super cold...into the fridge it goes. One question about this cut, the marbling is outstanding but the flat side doesn't really have a fat cap to it. Question, for the future, I want to have that 1/4" fat cap right? I'll deal with this one as it cost me an arm and a leg but just wanted to know. I can't get any full briskets around here...all the butchers won't order or can't order Prime cuts for me.

I bought some Post Oak Chunks...those were delivered today.

I overnighted some 16 mesh Black Pepper and some Butcher Paper...so I'm ready to rock and roll with the Bludawg Brisket instructions on my Big Joe Kamado Joe.

Kamado owners, how much oak chunks would you put into the fire box?

I'll start posting some pictures tomorrow!!! Can't wait, and my wife can't wait...she just got back from Austin and wants to see what I can do. She had some La Barbecue and Rudy's while she was down there and fell in love with the taste.
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Old 03-07-2014, 03:05 PM   #2
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Join Date: 12-09-04
Location: Chicago 'Burbs

Take a look at Bigabyte's brisket tutorial...


One side of the brisket should have a full fat cap and the flat on the other side should be free of much fat. The fat cap should be around 1/4", but it's not that critical.

In my Large Big Green Egg I use three or four fist sized chunks, spaced around the fire box so that they burn at different times in the cook.
"Ron Rico, Boss. You can call me Captain Ron..."

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Old 03-07-2014, 03:11 PM   #3
Knows what a fatty is.
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Join Date: 01-25-14
Location: Lake Charles La

I use 3 or 4 chunks of wood on outside edge of my Kamado. I don't trim my brisket before the cook. I do some cross hatch scores in the fat and cook fat side up. I know this goes against what a lot of people do. I learned to cook BBQ from some old German cowboys in Austin.
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Old 03-07-2014, 03:20 PM   #4
somebody shut me the fark up.
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Join Date: 07-04-09
Location: Jonesboro,Tx

Sorry your a Bull in name only I use 4-5 man fist sized chunks in the UDS or 1 split about 3 X 8 of mesquite
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
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Old 03-07-2014, 03:21 PM   #5
Babbling Farker

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Join Date: 02-17-11
Location: Chicago north 'burbs IL

Good luck! And make sure you keep 'em cold!
Battle Box - Midi UDS - Weber Performer - 22.5 Weber OTG - Weber Genesis - GOSM - White Lightning Thermopen
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Old 03-07-2014, 03:31 PM   #6
Found some matches.
Join Date: 10-16-13
Location: Rockford

Thanks for the quick feedback everyone. 4 chunks of post oak it is with some Royal oak Lump to start it off.

Can't wait, I'll post pictures tomorrow.
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Old 03-07-2014, 03:42 PM   #7
Babbling Farker

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Join Date: 08-01-12
Location: Fairfield, FL

Originally Posted by dozer996 View Post
I'll post pictures tomorrow.
Just the brisket please, this is QTalk
I'm Dave
Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.
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Old 03-07-2014, 04:18 PM   #8
is One Chatty Farker
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Join Date: 02-10-14
Location: Smithville Tx

central texas style... perfect.

s+p,.... no wrapping until she gets pulled to go cambro for a few hours

oh,... and sorry about your junk.
Life is too short for terrible food.
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Old 03-07-2014, 04:27 PM   #9
Knows what a fatty is.
Join Date: 03-05-14
Location: Glendale Heights IL

Originally Posted by chicagokp View Post
Good luck! And make sure you keep 'em cold!
The beers, or his nuggets?
Takin a swig while mind'n my rig!
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Old 03-07-2014, 04:29 PM   #10
Found some matches.
Join Date: 10-16-13
Location: Rockford

that is funny, no swollen pictures just moist Brisket
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Old 03-07-2014, 04:31 PM   #11
is one Smokin' Farker

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Join Date: 08-30-11
Location: Huntsville, Ontario, Canada


Good luck, in all your endeavors.
1 x UDS, 2 x 22.5" Weber kettle, 1 x OK Joe's Highland offset, 1 x COS(for storage), 1 x Kingsford SJS knockoff, 1 x ailing 2 burner gasser.
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