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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-24-2005, 12:10 AM   #31
Wayne
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Quote:
Originally Posted by jgh1204
Chopped beef brisket is a classic sandwich. Usually made from trimmings or brisket that is being carried over to the next day. Wayne, your technique sounds similar.
It is similar because it is exxentially the same thing. I just use the whole brisket. Normally I do this when serving a lot of people or I plan to freeze most of it for future use. I also fix it when we decide on a week night to have BBQ the next evening. That way I can cook it in the smoker all evening and then put the brisket in the oven at midnight and serve it the next evening after I get home from work.
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Unread 02-25-2005, 04:56 AM   #32
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I don't care what you all say, I'm hungry for brisket NOW! Happens everytime I read one of these threads.
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Unread 02-25-2005, 09:14 AM   #33
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It is not quite done yet, still a bit rare.
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Unread 02-26-2005, 06:26 PM   #34
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The chickens were done this morning. Put two 11lb pork butts on at 11:30 and 2 13lb briskets on at 2. Everything looking good so far.
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Unread 02-27-2005, 04:26 PM   #35
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Final report.

On Friday night, brined the chickens and butts. Used a solution of 1/4 sea salt, 1/8 cup lite soy sauce, garlic powder and onion powder to 2 quarts water. The all went into the brine about 6 PM.

The chickens went on at 9 AM, at 250 degrees with hickory chunks in the smoke box. They reached 155 degrees at about 11 AM. I put them in a large roasting pan under foil for another 30 minutes, bagged them and put them into the refrigerator.

Pork butts went on at 11:30AM at 200 degrees again with hickory chunks. They reached 160 at about 9 PM. Put them into a large foil pan, covered tightly with foil and put them back on. The reached 200 degrees at 11:30 PM. I took them out of the pan, foiled them put them in a towel lined cooler. At 1:30 AM, I removed them, let set 45 minutes and then pulled them. Surprisingly very little fat. Bagged the pork and put into the refrigerator.

We ended up going with just 2 briskets. I could not fit 3 with the pork roasts. I put them in the smoker with the pork butts at 2 PM. The briskets reached 160 at 11PM. I put them each into their own foil pan and covered tightly with foil. They hit 180 at about 1:30 AM and were tender at 2 AM. One was at 200 degrees the other was about 195. I took them out of the pans, wrapped tightly with foil and placed them into the same cooler the pork butts came out of. It was still warm from the pork.

Went to sleep at 3 AM. Woke up at 7:15, loaded up the family and drove to McAllen which is about 45 minutes away. We put the pork and the chickens into the oven to re-heat. Put the briskets into a roaster oven on lowest setting. This was about 9:15AM this morning. The brisket was still too hot to handle without oven mitts.

We were back from the church around 11AM. Sliced everything up. Have to say, it was probably the best brisket I have done yet. The pork roast was great and the chicken was also some of the best I have done. Went with fryers this time and I think that helped.

The briskets were great, very small amount of fat for a packer. I am guessing we had at least 30 lbs of cooked meat after trimming. The final head count for lunch was 30 and we probably had at least twice as much meat as we needed.

I made up a double recipe of my quick beans ala charra(see recipe section) and left out the japs for the kiddos and the guests from South Dakota. We put about 2 cups of the brisket juice and some of the meat trimmings into the beans. The beans were a big hit. I am sure people will be thinking about those all night. :)

Once again, thanks for all the advice. Being able to do the bbq was a huge help to my friends as they had lots of family coming in and that was one less thing they had to worry about. I think coolering the brisket and keeping it hot made a big difference in the serving quality. Plus, I was able to do everything for less than $100 which saved them lots of $$$$.

Well, I am dozing off as I type. If I remember anything else, I will add it later.
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Unread 02-27-2005, 07:23 PM   #36
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jgh
I'mglad everything worked out well. One thing to think about when cooling meat by foiling or bagging before cooling it causes the cooling to take too long. Leaving it uncovered until cooled is the safest way to handle that process.
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Unread 03-07-2005, 05:30 PM   #37
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What a great thread! I'm facing a similar dilemma on Easter at realtives house. I promised a brisket for Sunday afternoon at 5, and after messing with a rack of ribs last weekend in the highly exotic Brinkmann Cook and Carry, I'm a little convinced that I won't be able to finish off a brisket on Sunday.

So, I'm thinking of smoking it Saturday - get it up to about 180, then cooler it sometime around 9:00 Saturday night. On Sunday, I'd go through the reheatihng process - although I'm a little confused about the best way to do that. I could easily bring my Cook and N Carry with me and reheat it in the smoker, or just set his gas grill on low and heat it up slowly that way.

I REALLY like the idea of dousing it with a good porter when I foil it! Think I read that in a different thread.

Some much knowledge, so little time to try it all!

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