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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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Old 03-07-2014, 02:49 PM   #1
dozer996
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Join Date: 10-16-13
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Default Brisket - Central Texas Style

So I just got my vasectomy done yesterday and have been cooped up with a bag of cold peas on my boys...time to start thinking about my Brisket cook on Saturday.

I bought a Prime 12 pound Brisket from Pat LeFrieda Meats, delivered today with ice packs, super cold...into the fridge it goes. One question about this cut, the marbling is outstanding but the flat side doesn't really have a fat cap to it. Question, for the future, I want to have that 1/4" fat cap right? I'll deal with this one as it cost me an arm and a leg but just wanted to know. I can't get any full briskets around here...all the butchers won't order or can't order Prime cuts for me.

I bought some Post Oak Chunks...those were delivered today.

I overnighted some 16 mesh Black Pepper and some Butcher Paper...so I'm ready to rock and roll with the Bludawg Brisket instructions on my Big Joe Kamado Joe.

Kamado owners, how much oak chunks would you put into the fire box?

I'll start posting some pictures tomorrow!!! Can't wait, and my wife can't wait...she just got back from Austin and wants to see what I can do. She had some La Barbecue and Rudy's while she was down there and fell in love with the taste.
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Old 03-07-2014, 03:05 PM   #2
Ron_L
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Take a look at Bigabyte's brisket tutorial...

http://www.bbq-brethren.com/forum/sh...ad.php?t=57882

One side of the brisket should have a full fat cap and the flat on the other side should be free of much fat. The fat cap should be around 1/4", but it's not that critical.

In my Large Big Green Egg I use three or four fist sized chunks, spaced around the fire box so that they burn at different times in the cook.
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Old 03-07-2014, 03:11 PM   #3
Jayson
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I use 3 or 4 chunks of wood on outside edge of my Kamado. I don't trim my brisket before the cook. I do some cross hatch scores in the fat and cook fat side up. I know this goes against what a lot of people do. I learned to cook BBQ from some old German cowboys in Austin.
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Old 03-07-2014, 03:20 PM   #4
Bludawg
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Sorry your a Bull in name only I use 4-5 man fist sized chunks in the UDS or 1 split about 3 X 8 of mesquite
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Old 03-07-2014, 03:21 PM   #5
chicagokp
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Good luck! And make sure you keep 'em cold!
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Old 03-07-2014, 03:31 PM   #6
dozer996
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Thanks for the quick feedback everyone. 4 chunks of post oak it is with some Royal oak Lump to start it off.

Can't wait, I'll post pictures tomorrow.
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Old 03-07-2014, 03:42 PM   #7
dwfisk
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Quote:
Originally Posted by dozer996 View Post
I'll post pictures tomorrow.
Just the brisket please, this is QTalk
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Old 03-07-2014, 04:18 PM   #8
AlwaysSmokey
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central texas style... perfect.

s+p,.... no wrapping until she gets pulled to go cambro for a few hours

oh,... and sorry about your junk.
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Old 03-07-2014, 04:27 PM   #9
HOGIE
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Quote:
Originally Posted by chicagokp View Post
Good luck! And make sure you keep 'em cold!
The beers, or his nuggets?
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Old 03-07-2014, 04:29 PM   #10
dozer996
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that is funny, no swollen pictures just moist Brisket
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Old 03-07-2014, 04:31 PM   #11
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TMI.

Good luck, in all your endeavors.
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