MMMM.. BRISKET..
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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 10-26-2019, 06:34 PM   #1
16Adams
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Default Brisket-Cleaned Up SOB

I keep the SOB pretty decent, better than most anything I’ve bought off CL etc but I’ve been motivated to deep clean more frequently than my usual 75-90 days. So in 28* weather-no wind-wearing shorts I cleaned. Then I fired the SOB with B&B lump- hickory chunks and splits and a cup or two of mesquite chips-just a kiss. I’m out of a third wood. Need to work on that. 11# Market trimmed choice. Removed from cryo- Seasoned with Adkins and Gunpowder. No further trimming. Unseasoned fat cap down in a pan. Probed tender at 203 and 7:15

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Old 10-26-2019, 06:38 PM   #2
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Looking good as usual Adams!
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Old 10-26-2019, 06:38 PM   #3
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Brisket turned out just fine. Not my best, a long way from my worst.

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Old 10-26-2019, 06:48 PM   #4
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Homerun!
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Old 10-26-2019, 06:49 PM   #5
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Those slices look really good.
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Old 10-26-2019, 06:59 PM   #6
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That sure does look good, Adams.

You folks still have snow on the ground!? It hit the 50s yesterday, and it up and disappeared.
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Old 10-26-2019, 07:40 PM   #7
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That looks incredible. Good job Adams. Always look forward to seeing your posts.
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Old 10-26-2019, 08:11 PM   #8
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Looks mighty fine Adams.
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Old 10-26-2019, 08:27 PM   #9
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Tell me more about this brisket in a pan. In the pan from the beginning or around the stall? Anything in the pan except rendered fat? Do you cover the pan? Is the brisket raised up or sitting on the bottom of the pan?
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Old 10-26-2019, 08:41 PM   #10
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Quote:
Originally Posted by AUswimKC View Post
Tell me more about this brisket in a pan. In the pan from the beginning or around the stall? Anything in the pan except rendered fat? Do you cover the pan? Is the brisket raised up or sitting on the bottom of the pan?
This time. I promise I don’t always do the same thing twice, so this time:
100% in pan
Fat cap down unseasoned not elevated
In smoke 4 hours averaging SWAG 300*
As far from internal firebox as possible 34”
Then I added SWAG 1/2 box of chicken stock
Covered tight/ jacked the coals added a split, saw 350
Added a split and a couple chunks and tented about 6 hours
Let it ride the heat down
Poured off most of juices into bowls
Allowed to rest about 2 hours
Sliced the flat-cubed the point
Poured a tad of juice over top
Into coldest part of fridge

As I said, I didn’t do one cut of extra trimming. There was guessing less than a half cup of jello like fat total that I discarded during slicing.
This was a really nice brisket. All credit goes to the cow.

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Old 10-26-2019, 08:43 PM   #11
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Several times per week, year round we eat soups stews chili etc. every bit of the juices will be used in some type of dish including beans
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Old 10-27-2019, 08:14 AM   #12
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Those slices look perfect.
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Old 10-27-2019, 09:30 AM   #13
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Trophy Shot

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Old 10-27-2019, 11:22 AM   #14
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PM me your address and I’ll ship you a box of cherry logs.
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Brisket is sacred, don't **** with brisket!

On a foggy day with stick burners in front of businesses and at houses burping Mesquite, Pecan, and Oak- the thin blue laying hazily near the ground- outstanding. - 16Adams

Just so happens that outdoor cooking is not only my hobby but also serves as my therapy. - rwalters
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Old 10-27-2019, 11:39 AM   #15
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Marbeling looks fantastic, finished product looks great - snow, not so much.
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