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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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11-10-2009, 10:39 AM | #1 |
Got Wood.
Join Date: 10-24-09
Location: Madison, AL
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First Brisket -some questions
Going to try my first brisket and had a few questions:
1) Just the wife and I - after I smoke it, do the "leftovers" freeze well? 2)Only found flats in the local markets -thinking of cooking two, making pastrami out of one. Assuming they are the same size, would the cooking time be the same? Thanks for any advice. |
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11-10-2009, 10:45 AM | #2 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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freeze well? Yes. I use it later in chili and brunswick stew....
cooking time? Maybe, maybe not. Every cut (even from the same supplier) is going to be different. Some use the thermometers to check, others use the "push pointy object into it to check for tenderness" option.
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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11-10-2009, 11:06 AM | #3 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Never assume anything about cooking time Each piece of meat will cook in it's own time. As far as making pastrami, are you buying an already corned flat? If you are then you can smoke it for pastrami, but if you are buying a raw flat (uncorned) then you will have to corn it first, which takes from 3 days to a couple of weeks.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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brisket, pastrami |
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