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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-07-2014, 08:09 AM | #1 |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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to cold to work, think I'll try bludawg's brisket recipe
Temps are negative 11. I don't want to think about what the wind chill is. Gonna try bludawg brisket recipe. Picking up a 6 pound angus packer now (my Butcher always keeps a few on hand, I like to think they're just for me.). Gonna rub with a tri level rub, salt and black pepper will be the stars. Cooking at 300 in the wsm (no water in pan today) for about 4 hours. I use small briskets so it maybe a little less. Then wrap in butchers paper, back on smoker for an hour. Check for tenderness, if not done put back on for an hour. Once tender rest still wrapped until IT is 150. Eat and enjoy.
Sound about right?
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01-07-2014, 08:13 AM | #2 |
is One Chatty Farker
Join Date: 06-20-11
Location: Mooresville, NC
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Internal temp of 150 is not going to result with a tender brisket. I strongly recommend bringing it up to at least 190 or 195. In reality, you need to ignore temps and go by feel. When you insert a probe into the thickest part of the flat, it should go in like butter.
Also, 6lb packer seems tiny, not sure you can even get a packer at 6lbs.
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Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired |
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01-07-2014, 08:19 AM | #3 | |
is one Smokin' Farker
Join Date: 03-02-07
Location: Pine Bluff, Arkansas
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Quote:
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01-07-2014, 08:20 AM | #4 |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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The recipe calls for cooking til probe tender. Leave wrapped out of cooker until it is cooled. My Butcher always keeps 5_7 pound Packers on hand. I don't know if he trims them down or if they come from mini cows. I'll post a pick soon
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01-07-2014, 08:21 AM | #5 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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6 pound (or smaller) packer?
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01-07-2014, 08:51 AM | #6 |
Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
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That is way small for a packer. But we'll wait on the pic to decide
everything else sounds like a good plan
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01-07-2014, 09:25 AM | #7 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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You got this
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01-07-2014, 09:32 AM | #8 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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popcorn standing by.
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01-07-2014, 10:29 AM | #9 |
Full Fledged Farker
Join Date: 05-06-07
Location: Littleton, Colorado
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I would love a 6-7# packer. The smallest I ever find is typically 11-12#s. Really, all I need is the point off of the packer. But I've never found just the point for sale.
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01-07-2014, 10:51 AM | #10 |
Got Wood.
Join Date: 06-03-11
Location: Vancouver Wa
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I have wondered about that as well, does anyone know what happens to the points? Costco in my area sells 6-8 lb Flats but none of them have points, what do they do with all the points?
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01-07-2014, 10:56 AM | #11 |
Full Fledged Farker
Join Date: 07-19-13
Location: Chesapeake, VA
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Guess I live in the twilight zone, Harris Teeter here sells nothing but the point for about $2-2.50/lbs no whole packers and the flats are like $3.50/lbs. I have about 5 points in the freezer i always forget about since i normally do packers from the butchers.
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01-07-2014, 10:59 AM | #12 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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They don't always have them, but some of the Kroger locations near me sell points.
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01-07-2014, 11:04 AM | #13 |
Got Wood.
Join Date: 01-03-14
Location: Alexandria, VA
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Must be a VA thing, I mostly see points in regular grocery stores around here, then flats in Costco.
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01-07-2014, 11:05 AM | #14 |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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6 pound packers
Asked the Butcher about the small size of the briskets. He said "that's a brisket". I said "thought they were bigger". He replied "they are trimmed". I decided not to push him and just enjoy briskets that fit easily in my 18 wsm.
Here it is, just over 5 pound. They are pre trimmed. Normal price is 3.99 lbs but the counter girl wrote it up wrong
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01-07-2014, 11:33 AM | #15 |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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I feel the pressure now, cooking your process, while your watching. Hope I do it justice.
Is there an indicator for wrap time or do you just wrap after four hours. As stated I cook mini briskets.
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