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Unread 06-15-2013, 08:42 PM   #1
msu12181
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Default My first brisket

I usually have always stuck with doing pork (Boston butts, ribs). But for Father's Day this year, I decided to treat myself to a venture in the brisket world. I threw some B&B oak lump on my SS-2 and cooked at 275 degF. All I did to the brisket (12lb CAB from Sams) was trim the "hard" fat and slice about 1.5 inches down btwn the point and the flat (really made it easy to separate). I rubbed the brisket down with Plowboy's Bovine Bold and off she went. Wrapped at 165 degF and took it all the way up to probe tender on the Thermapen. Let it rest for about 1 hr wrapped in towels then separated and cube the point for burnt end. I was really surprised with the flavor even though I didn't inject. Anyway here is a shot of the flat slice up. There were a few tough spots but overall I thought it went pretty well for my first cook.
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Unread 06-15-2013, 08:45 PM   #2
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Nice looking Brisket and smoke ring, nice one mate.
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Unread 06-15-2013, 08:46 PM   #3
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Sure looks good from here.

You might have more even tenderness if you rested it in a cooler for at least two hours.
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Unread 06-15-2013, 08:51 PM   #4
msu12181
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
Sure looks good from here.

You might have more even tenderness if you rested it in a cooler for at least two hours.
Yea I took notes and that was one thing that I wrote down for next time. I took the temp in the flat when I took it up...registered 205*F but I know it is more about fork/butter tender than temp.
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Unread 06-15-2013, 08:52 PM   #5
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By the way I used a combo of hickory, oak, and wild cherry for flavoring wood.
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Unread 06-15-2013, 08:54 PM   #6
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Lovely smoke ring!

Cheers!

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Unread 06-15-2013, 08:58 PM   #7
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Nice looking brisket great smoke ring
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Unread 06-15-2013, 09:10 PM   #8
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Great lookin piece of work.
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Unread 06-15-2013, 09:13 PM   #9
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Looks a heck of a lot better than my first brisket! Nice job!
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Unread 06-16-2013, 03:36 PM   #10
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Looks good enough to eat!
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