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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 04-25-2009, 07:19 PM   #1
OakPit
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Default Brisket Prep - what's best?

So as a west coast BBQ guy, brisket doesn't get its rightful respect. Because of this - I don't know what the heck I'm doing. I have cooked what looks like a KICKA$$ brisket. Now what do I do? How Do I serve it? Prepare it? I know it sounds like a dumb question, but I want to do it right...HELP!
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Unread 04-25-2009, 07:24 PM   #2
HeSmellsLikeSmoke
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One of the most respected experts on brisket is living right there on the west coast with you.

This BigMista video, although for cooking a brisket on a UDS is well worth watching as a first step.

http://bigmista.blip.tv/file/502634/
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Unread 04-25-2009, 07:26 PM   #3
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just slice against the grain... some might put a light sprinkling of high quality salt & pepper, or spooning over the au jus on the slices or serving a BBQ sauce or au jus on the side (if desired).

if you want, get some white bread and pickle chips and make a kick arse sandwich.

Time permitting, cube the point, and toss back on the pit with sauce until carmelized for burnt ends. If pit is shut down, consider just tossing in foil in your oven on 350 or so).

Enjoy !!
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Unread 04-25-2009, 07:28 PM   #4
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Lesson Two is this great basic thread by Bigabyte

http://www.bbq-brethren.com/forum/sh...ad.php?t=57882
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Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

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Unread 04-25-2009, 07:29 PM   #5
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Dang, I should have read your OP more carefully, you have already cooked it. Nevermind. LOL

Sorry.
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Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

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Unread 04-25-2009, 08:04 PM   #6
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Awesome - the video was great! Thanks Mista!
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Traditional Santa Maria Pit
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Unread 04-25-2009, 08:05 PM   #7
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Sorry! Thankyou smoke!!!!!!
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Unread 04-25-2009, 10:22 PM   #8
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I'm sure I'll take flak for this response, but I can take it.
I like my brisket sliced, on a white hamburger bun, a little sauce, and a healthy dollop of creamy cole slaw on it. I like my pulled porl like that too.
It's good just sliced on a plate with some collard greens and fried spuds too.
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