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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 05-11-2013, 10:06 PM   #1
ArkyDale
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Default Help on brisket

Hey Yall new here and made some excellent spare-ribs today. Found a great deal on brisket so that is my next project. Never done brisket so I was looking for some suggestions. I have a Masterbuilt Electric smoker so far it has been great had to put a little tender quick on the ribs today to get a ring well it wasn't a ring it was pink all the way through. but anyway about brisket any Ideas about seasons I don't want anything to fancy something simple cause I like the taste of beef to not be over powered. and times and temps to get it tender put not falling apart. best wood to use?
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Unread 05-11-2013, 10:11 PM   #2
ironmanerik
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Go to the google strip at the bottom of the page and type all about brisket
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Unread 05-11-2013, 10:11 PM   #3
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1.5 hours per pound at 225. Salt and pepper will work just fine. Cook it until it probes tender.
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Unread 05-11-2013, 10:24 PM   #4
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KISS......salt, pepper, a little gran. garlic, maybe some gran onion if you like. I like a little mesquite with my beef, but pecan or a combo of the two works well also.

KC
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Unread 05-11-2013, 10:25 PM   #5
ArkyDale
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What does this Oakridge Blackops rub taste like?
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Unread 05-11-2013, 10:27 PM   #6
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Quote:
Originally Posted by code3rrt View Post
KISS......salt, pepper, a little gran. garlic, maybe some gran onion if you like. I like a little mesquite with my beef, but pecan or a combo of the two works well also.

KC
That mesquite and pecan sounds good!
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Unread 05-11-2013, 10:28 PM   #7
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Quote:
Originally Posted by Johnny_Crunch View Post
1.5 hours per pound at 225. Salt and pepper will work just fine. Cook it until it probes tender.
This is the way to go as long as it probes tender in the thickest part of the Flat your good ta go Wrap it in fol and rest it in a empty cooler for an hr. However I recommend bumping the temp to 275 if possible 250 if you can't
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Unread 05-11-2013, 10:34 PM   #8
ArkyDale
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How should I trim this thing There's 3/4 inch fat on top and on the thicker end about the same on both sides
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Unread 05-11-2013, 10:44 PM   #9
Bludawg
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Remove the big chunks of hard fat and thin the fat cap to 1/4 "
Before trimming


After trimming


What was removed
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Unread 05-11-2013, 10:50 PM   #10
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The one I got was a 13 1/2 lbs by the time I get mine to look like that it'll probably be 5 haha
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Unread 05-11-2013, 11:14 PM   #11
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If you Youtube Franklin BBQ brisket, there is a three or four part series on him showing you how to trim, cook, and slice up a brisket. His restaurant's brisket is amazing, so I value his opinion and he seems like a good dude.
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Unread 05-12-2013, 07:09 AM   #12
Hawg Father of Seoul
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As a fellow Arky, Just cut out that huge hard line of fat. Rub it with salt, pepper, and garlic. Put it on at 250-275. MONEY.
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