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Unread 09-08-2013, 08:22 PM   #1
Terry The Toad
is one Smokin' Farker

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Default A Little Brisket (And a Little Pr0n)

And I do mean a little brisket. Picked up this 9 pounder on Saturday:


I trimmed it up a little, and sprinkled a bit of rub on it:


I then smoked it at ~300/325 for 5 hours. Flat was around 210 but point was still at 180. I put it into a foil-covered pan with a cup of beef bouillon, and put it back in the smoker until the point was at 205 (about another hour.) I then let it rest for a couple of hours, and sliced it:


As you can probably tell, it was falling apart tender. The flavor was good, but it was a little on the dry side. I'm still learning...
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Unread 09-09-2013, 12:08 AM   #2
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Doesn't look to bad. I've yet to do a half
flat. From what I have read thou, if the flat
has the point, I would separate the point
from the flat. That way I could pull the one
that's ready, leaving the other to finish.
My 2 cents.
Ron, 1 little Chief top loader, 1 UDS (90% built) 1 mini UDS (in plans)
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Unread 09-09-2013, 12:29 AM   #3
somebody shut me the fark up.

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I've noticed quite a few smaller briskets lately. Yours looks fantastic!
sittin' by the campfire with my Brethren friends.
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
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Unread 09-09-2013, 05:13 AM   #4
Diesel Dave
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Looks real good, great job!

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Unread 09-09-2013, 05:55 AM   #5
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Looks real good.
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Unread 09-09-2013, 08:01 AM   #6
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You done good! I'm gonna have to break down and do a brisket........soon! You guys are making this preacher lust after some brisket!
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