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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 09-25-2008, 08:26 PM   #1
Plowboy
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Default Prime Brisket Help

I've got an 11 lb PRIME brisket aging for the Royal. I'm used to cooking CAB's, but never cooked a PRIME.

Anything different in how I need to care for this bad boy? It looks like a sweet hunk of meat. Soft as a baby's bottom.
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Unread 09-25-2008, 08:43 PM   #2
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Yo Todd
You've been doing well enough not to need the advice, but we've been cooking prime dry aged briskets, and the best thing I can tell you is pull it off when it's tender. We pulled one at 172 a few weeks ago. It was done.
Beers to you!
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Unread 09-25-2008, 09:08 PM   #3
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I always use angus prime, dry aged. my scores dont show much because I guess I cannot cook!!! But you have a great piece of meat. Depending how long you age it, just make sure you trim it nice so there is no mold left on the outside, because you will taste that extra age if not trimmed properly. Good luck, you probably dont need it.
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Unread 09-25-2008, 09:56 PM   #4
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Double grind it, make a patty, season with salt and pepper, place in hot iron skillet, place slice of cheese on top and serve medium?
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Unread 09-25-2008, 10:09 PM   #5
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We cooked a 12# prime packer (that I found hiding with the choice's in Sams Club for $1.67/LB) at a comp a couple of weeks ago...I learned here that it may cook faster, It did cook faster but not substantially, maybe 45 min?? The biggest difference I noticed was when injecting it...It did not seem to want to hold the injection, ran out faster than I could put it in Perhaps something to do with more marbling? Cooked to perfection @ 195...good for 2nd.
Good luck at the Royal
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Unread 09-25-2008, 11:19 PM   #6
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Quote:
Originally Posted by jbrink01 View Post
Double grind it, make a patty, season with salt and pepper, place in hot iron skillet, place slice of cheese on top and serve medium?

Okay, that made me laugh out loud.
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Unread 09-25-2008, 11:24 PM   #7
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Quote:
Originally Posted by Nature Boy View Post
Yo Todd
You've been doing well enough not to need the advice, but we've been cooking prime dry aged briskets, and the best thing I can tell you is pull it off when it's tender. We pulled one at 172 a few weeks ago. It was done.
Beers to you!
Chris
With only three weeks of age, this thing is so tender that I don't think it is going to take long.
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Unread 09-26-2008, 08:20 AM   #8
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Todd, if you don't want to take the risk on experimenting at the Royal just bring it on down to us and we'll swap it out for one of our CABs.
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Unread 09-26-2008, 08:23 AM   #9
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Quote:
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Todd, if you don't want to take the risk on experimenting at the Royal just bring it on down to us and we'll swap it out for one of our CABs.
I'll give you 3 Wally World Briskies for it. A seasoned pro like yourself would need a much bigger challenge.
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Unread 09-26-2008, 09:46 AM   #10
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I have a few I will trade you for that tough little grizzly thing.
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Unread 09-26-2008, 12:30 PM   #11
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Quote:
Originally Posted by Plowboy View Post
Okay, that made me laugh out loud.
That's what I was hoping for...!
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Unread 09-26-2008, 01:10 PM   #12
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Todd

cook at 325 for eight hours wrap and pull it a 211 internal.

I'll be over for chopped beef samich
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Unread 09-26-2008, 01:37 PM   #13
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I've heard the judges prefer prime briskets rare so as not to cook all of the flavor out. I suggest you take it off the cooker at 125F internal and let rest before slicing. And garnish will just distract attention from such a beautiful piece of meat so make sure and submit the entry in a naked clamshell.
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Unread 09-26-2008, 02:20 PM   #14
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Quote:
Originally Posted by jbrink01 View Post
Double grind it, make a patty, season with salt and pepper, place in hot iron skillet, place slice of cheese on top and serve medium?
no boiling needed??
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Unread 09-26-2008, 02:26 PM   #15
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Add some steak sauce and you will be fine
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