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  • Results 1 to 14 of 14

    Thread: Brisket Help...

    1. Back To Top    #1
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      Wallike's Avatar
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      Brisket Help...

      I know there is a thread you all shared some great cooking tips and recipes for doin' up a brisket. I've been perusing old threads and doing different searches and not having any luck finding it.

      Can someone help me locate where that went?

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      Trim fat, dry rub, smoke for 6 hours, wrap in foil, smoke or bake at low temp another 6 hours, rest, slice, enjoy.

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      I like the hot and fast method better. If you haven't tried it you should, I know, I know, it goes against everything "brisket" but it works!!

      Trim to around 1/2" of fat, smoke for 3 hours fat side up (relatively cool, I use the smoke setting on my pellet grill), olive oil and your favorite seasonings, wrap in aluminum foil and crank the smoker to 225, smoke until internal temp of 200-205 in the point end (usually another 3 or so hours depending on the size), wrap in towels and stick that little baby in a cooler for another 2-3 hours.

      Save the juice!! Enjoy!!

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      Do you mean 325° ?

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      Quote Originally Posted by wslayer View Post
      Do you mean 325° ?
      You made me look at my notes....It's 275. My bad.

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      Just use a crockpot, brown the brisket a little put some tub on it, a little liquid smoke a onion and some garlic in the pot and put it on high for a few hours, it will be really tender, use the juice for dipping

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      Sous vide. Only way I've been able to make consistent brisket. There seems to be more variability in brisket than any other cut.

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      Yup ^^^

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      Noticed yesterday the price of brisket took a big jump from .99/lb last summer to $6.99/lb ,even chicken prices today per lb are what ribeyes were last summer. FJB

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      I grill 95% of what I eat with a meat probe in place. Internal temp is everything.

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      Thanks for all your input! Did one up yesterday with the help of an anonymous NDA'er and it was amazing! I'm going to enjoy it for the rest of the week!

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      Quote Originally Posted by Wallike View Post
      Thanks for all your input! Did one up yesterday with the help of an anonymous NDA'er and it was amazing! I'm going to enjoy it for the rest of the week!
      Well.......are you going to share the secret method to achieve "amazing"? Or is that anonymous too ?

      I have one in the freezer from before prices jumped up and would like it to be great!

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      "Everyone has a plan until they get punched in the mouth" - MT

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      Quote Originally Posted by CatDaddy View Post
      Well.......are you going to share the secret method to achieve "amazing"? Or is that anonymous too ?

      I have one in the freezer from before prices jumped up and would like it to be great!
      The anonymous NDA'er PM'd me his recipe so I'm honoring the sanctity of the PM. I can't share what isn't mine. Sorry. Maybe he'll see this and share with you.

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      Well, whoever it is...would you be willing to share with me also? I have tried twice and been disappointed both times...have two briskets sitting in the freezer, but am reluctant to give it a go for fear of yet another let down...

      Glad it turned out for you Wallike!

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      There is pleasure in the pathless woods, there is rapture in the lonely shore, there is society where none intrudes, by the deep sea, and music in its roar; I love not Man the less, but Nature more. -Lord Byron

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