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cowgirl

somebody shut me the fark up.

Batch Image
Batch Image
Joined
Jul 18, 2007
Location
Oklahoma
Name or Nickame
jeanie
I wanted to replenish my brisket stash and finally had the chance to do it.

I use coarse salt and cracked black pepper. (my favorite for beef)
Looked over the brisket and was satisfied with the amount of fat so I didn't trim at all.
Placed it fat side down and let er go.

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just gave it a "kiss" of mesquite... not too much.

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I was soooooo hungry and had a fork handy, I couldn't resist taking a taste.


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after a few bites I went ahead and sliced it...

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made brisket sliders for supper...


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then made a brisket burrito the next day for lunch..


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fried til crisp....

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I'm a happy girl! :becky:


Thanks for looking!
 
Thank you Guerry!


Great looking brisket. How big was it? How long did it take?

Thank you Dan! I didn't check the weight..came from my butcher. Smoked it at 275 for 14 hrs. Brought it to 185F IT.
I wrapped after removing from the drum and added beef stock while it rested.
I was sooooo hungry by that time I grabbed a fork and dove in. :grin:


lol Phu...Thanks!!



Thank you Razrbac!



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The brisket, sliders & burrito all look awesome Jeanie! I do agree, S&P is the best seasoning for beef. Cheers!!!
 
Thank you friends!! I have a lot left, not sure what I'll do with it but it's nice to have on hand for a quick meal. :-D
 
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