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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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04-03-2020, 10:49 PM | #1 |
Is lookin for wood to cook with.
Join Date: 03-29-20
Location: Springfield, MO
Name/Nickname : Jake
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** First Time Smoking Brisket **
Hey everyone,
I am trying my first Brisket Flat, I know its not the full on Brisket but its my first time and hated to spend that kind of money to mess it up and/or have that meat for just me and my wife lol. I will be smoking it with my WSM, and just wondered if anyone had suggestions or tips for me? Thank you in advance!
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Jake AKA SmokeyZassOff |
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04-04-2020, 08:45 AM | #2 |
is Blowin Smoke!
Join Date: 02-28-12
Location: Paramus New Jersey
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Brisket
Hey All
Were are all the briskets experts? I'm no expert but here is what I do. This is pretty much SOP for briskets. Rub and smoke at 225* till 165* or your get a nice bark. Then wrap in foil or butcher paper with butter/brown sugar/apple juice. Smoke until probe tender start checking at 200*.. Good luck with your 1st brisket. DanB
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Rec Tec 590/WSM/CB Roti/Weber Hanging Rack\2 Mavericks/Therapan/Rib-O-Lator/Fireboard 2/KCBS. |
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04-04-2020, 09:08 AM | #3 |
Full Fledged Farker
Join Date: 11-23-17
Location: Allen Texas
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I have a Weber Smoky Mountain, I just smoked a brisket last weekend. My rub is just salt and pepper. It was on the smoke for around 7 hours then I wrapped it and left it on the smoker for another 2, then let it rest, wrapped in a towel in an ice chest for another hour.
Good luck! Oh and yes, the temp was 225 the whole time. |
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04-04-2020, 01:27 PM | #4 |
is One Chatty Farker
Join Date: 08-21-08
Location: Katy, TX
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Don't undercook it. You'll be tempted to pull it too soon. Resist that temptation. Go by probe tender. Once it is done let it rest a couple of hours.
Most of all: have fun! Oh, and post pics.
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alan The Line-up: 22.5 Weber OTS; 22.5 Weber WSM. Gone but not forgotten: ECB (modded); New Braunfels Hondo stick burner. "Been dazed and confused for so long it's not true" |
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04-04-2020, 02:22 PM | #5 |
is Blowin Smoke!
Join Date: 03-21-19
Location: Johnsonville, SC
Name/Nickname : Joedy
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Yes if you are going to miss on a brisket (especially the flat) miss over not under!
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Isaiah 41:10-Chunky Dunks BBQ-Competition Team Propane Whole Hog Cooker Grill Master Gasser--(Deceased) Weber Kettle 22"(Hoyt) WSM 22.5"(Bertha) RecTeq 590(Fancy) Blackstone 17" griddle O.G. Barrel Charcoal Grill--(Chicken Graveyard) [COLOR="DarkOrange"][B]Clemson Orange Thermapen Mk4[/B][/COLOR] |
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Tags |
brisket, Brisket Flat, Weber |
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