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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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06-03-2010, 04:50 PM | #1 |
is One Chatty Farker
Join Date: 10-20-07
Location: doerun, ga
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brisket questions
my wife just came home with a whole 8 1/2 lb brisket. what do i do now???
i have never messed with one before. it is thick on one end and kinda thin on the other half. i guess maybe that is the flat? should i try to smoke it whole or cut in two pieces? it was $1.75 per lb, (half price) i guess she thought it was a deal.
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weber kettle brinkman gourmet smoker smokey joe brinkman smoker big azz upright smoker really ugly UDS kingsford kettle grill weber smokey joe platnium big gas grill (sorry!) |
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06-03-2010, 04:54 PM | #2 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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That is a deal. I would grind it up and make burgers out of it.
Or, you could trim off any excessive fat and then rub it. I would say a real simple salt and pepper rub with a little of your pork rub added in. Then set up the smoker for 270F to 300F and smoke it offset, allow 5 to 6 hours. Make some salad, maybe some corn and beans and enjoy. There are all those hot and fast brisket posts of late, I think Wheelterrapin had a great post on it recently.
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06-03-2010, 04:55 PM | #3 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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Thanks from:---> |
06-03-2010, 05:38 PM | #4 |
Knows what a fatty is.
Join Date: 05-26-10
Location: Atlanta GA
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Native Texan in Atlanta that knows that most people in GA are afraid of Brisket and are really unsure of it. Just cut the major fat off of it and pretend its a butterflied boneless pork butt. $1.75 is cheap in GA. When I lived in Houston, stores would do $.59 as a loss leader. I just paid $2.29 at Walmart today.
Last edited by Ismellsmoke; 06-03-2010 at 07:37 PM.. |
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06-03-2010, 07:31 PM | #5 |
Babbling Farker
Join Date: 02-07-10
Location: Tequesta, Florida
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That's a good price, if you have doubts about cooking it send it down here.
Really though what landarc said.
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06-03-2010, 07:38 PM | #6 |
Full Fledged Farker
Join Date: 05-13-10
Location: O'Fallon, MO
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Wait, your wife bought you a brisket AND she got it at a good price? You sir are a lucky man.
As far as preparation and cooking it are concerned, Bigabyte's thread is exceptional. |
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06-03-2010, 07:42 PM | #7 |
Knows what a fatty is.
Join Date: 05-26-10
Location: Atlanta GA
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Yea, Big Al pointed out the real meat in this story. You don't see those qualities on dating sites!
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06-04-2010, 05:08 AM | #8 | |
is One Chatty Farker
Join Date: 10-20-07
Location: doerun, ga
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Quote:
__________________
weber kettle brinkman gourmet smoker smokey joe brinkman smoker big azz upright smoker really ugly UDS kingsford kettle grill weber smokey joe platnium big gas grill (sorry!) |
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06-04-2010, 08:56 AM | #9 |
is One Chatty Farker
Join Date: 01-16-10
Location: Dallas, TX
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06-04-2010, 09:36 AM | #10 |
Full Fledged Farker
Join Date: 04-26-10
Location: Houston, TX
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I just got one here in the Houston area for .99 per lb.
Reg price is around $1.99 per lb. So - yes...you can still get brisket fairly cheap here in good ole H-town. If'n it were MY brisket - I'd trim off the fat (leave about 1/8" of fat) slather some rub on it and put it on the smoker (225-240*) for about 7-8 hours. Then when the temp reaches 190* internal pull it off wrap in heavy foil and stick it in a cooler wrapped in a blanket/towels for a couple hours to rest. Then slice and serve (or chop and serve).
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Rockin the UDS - every weekend |
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