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Old 11-10-2009, 11:39 AM   #1
Got Wood.
Join Date: 10-24-09
Location: Madison, AL
Default 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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Old 11-10-2009, 11:45 AM   #2
Lake Dogs
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Join Date: 07-14-09
Location: Lake Sinclair, GA

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.
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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Old 11-10-2009, 12:06 PM   #3
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Join Date: 12-09-04
Location: Chicago 'Burbs

Originally Posted by GusRobin View Post
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?
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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brisket, pastrami

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