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Unread 02-24-2009, 08:43 AM   #1
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Default Frozen Brisket Flat

Ran out of cooked brisket for lunches and stuff so needed to throw one on this weekend to stock back up a bit........only problem was that I forgot to get one out of the freezer to start thawing........oh well......guess it will have to go on frozen.

8lb flat portion, ran it under water for a couple of minutes to get the outside a bit damp so the rub would stick. Thought about just applying the rub after it was in the smoker a bit, but was afraid I would forget.



Homemade rub on the damp frozen brisket. LOL




Quality of the sliced product picture is not very good (not that I am known for my photography skills anyhow), but it was one of those times where I was getting ready to bag it up and remembered "oh yeah, I was taking pics"




Weird thing about this one is that I put it on frozen and ran the smoker at 250.........and the damn 8lbr got done in 6 1/2 hours. I figured it would be close to 10 hours.
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Unread 02-24-2009, 08:49 AM   #2
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Looks like it was a success congrats.
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Unread 02-24-2009, 08:53 AM   #3
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That's good to know...what did it taste like? Looks tender.
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Unread 02-24-2009, 08:56 AM   #4
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Quote:
Originally Posted by bowhnter View Post
That's good to know...what did it taste like? Looks tender.
Tasted like..........brisket. LOL

No ill effects noted. I probably could have added more rub when it was thawed since a bit had kind of run off, but overall, no reason not to throw one on frozen if you have to.
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Unread 02-24-2009, 10:03 AM   #5
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That is a great lookin flat. Seriously. Glad to see you cooked it properly. Look at those drains in the meat. I KNOW it was tender.

I am gonna go out on a limb though and assume you wrapped in during the smoking.
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Unread 02-24-2009, 10:22 AM   #6
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Quote:
Originally Posted by Fatback Joe View Post
Tasted like..........brisket. LOL

No ill effects noted. I probably could have added more rub when it was thawed since a bit had kind of run off, but overall, no reason not to throw one on frozen if you have to.


Don Marco did the same with a frozen butt a while back and also had pretty good results.
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Unread 02-24-2009, 10:42 AM   #7
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Quote:
Originally Posted by barbefunkoramaque View Post
I am gonna go out on a limb though and assume you wrapped in during the smoking.

That ain't exactly going out on a limb. LOL
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Unread 02-24-2009, 03:12 PM   #8
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Looks GOOD, did you keep temp. low ? I havn't done a frozen brisket before.
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Unread 02-24-2009, 03:30 PM   #9
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Looks great! I was surprised the smoke ring wasn't a little thicker, but you mentioned it cooked faster too.
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Unread 02-24-2009, 03:40 PM   #10
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Quote:
Weird thing about this one is that I put it on frozen and ran the smoker at 250.........and the damn 8lbr got done in 6 1/2 hours. I figured it would be close to 10 hours.
I call B.S.

You got drunk, passed out and lost a day.

Looks great brother, suppose you got a new comp plan now?
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Unread 02-24-2009, 03:46 PM   #11
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Quote:
Originally Posted by tileman View Post
Looks GOOD, did you keep temp. low ? I havn't done a frozen brisket before.

250 from start to finish
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Unread 02-24-2009, 03:47 PM   #12
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Quote:
Originally Posted by bigabyte View Post
Looks great! I was surprised the smoke ring wasn't a little thicker, but you mentioned it cooked faster too.
I was also. Any other times that I have put something on frozen or darn near frozen I usually get a much larger ring........this was just an odd one all the way around.......but tasted just fine.
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Unread 02-24-2009, 03:49 PM   #13
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Quote:
Originally Posted by Bbq Bubba View Post
I call B.S.

You got drunk, passed out and lost a day.

Looks great brother, suppose you got a new comp plan now?
Got drunk, passed out is closer to the reason that I had to start from frozen. LOL

Comp plan..........I don't ever have a plan. LOL
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