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Time to put on my BIG BOY pants!
RickyBobby
Posts: 744
Just picked this up @ my local Wal-Mart. Been avoiding this particular cook like a plague! [-O< I'll be running with the Big Dogs once I get this one under my belt. Please send your suggestions so that this ship don't sink .... Lol!
My PitMaster IQ120 FREAKIN ROCKS!!!!!!!
Current BGE arsenal: XL & MiniMax
Comments
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What grade is your brisket?Kamado Joe Big Joe, Classic & Junior
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freddyj said:
What grade is your brisket?
Don't ask me! Says "USDA Select" on package .... that's all I know.
My PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax -
Trim hard fat. Rub and inject if you want. I cook mine fat down others do fat up. I feel the fat is added protection against the heat source in this instance, but whatever. I also foil the brisket at 160. Cook to 190-205. Use the probe test or just jiggle it. You will know, trust me. Mine take 8.5-9 hrs @ 250-275. Then FTC for several more hours. I wrap to speed things along and it definitely is insurance on the results. The pros probably don't bother with this amateurish step, but you will need to almost double your allotted time for the cook if you don't wrap.
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Don't be shy when it comes to trimming it. You need to remove a large quantity of fat.Here is a great vid:Smoke it until the flat probes like butter. Start checking at about 185 IT if using a leave in probe.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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RickyBobby said:
What grade is your brisket?
Don't ask me! Says "USDA Select" on package .... that's all I know.
Lol, ok grade lowest to highest is choice-select-prime, so you've got a decent brisket to start with in terms of marbeling. I like to inject with a beef broth mixture, foil through the stall and back to the grill to firm up the bark. There are many ways to cook a killer brisket, biggest thing is to keep cooking till she probes like soft butter.Kamado Joe Big Joe, Classic & Junior -
Thanks!My PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax
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freddyj said:RickyBobby said:
What grade is your brisket?
Don't ask me! Says "USDA Select" on package .... that's all I know.
Lol, ok grade lowest to highest is choice-select-prime, so you've got a decent brisket to start with in terms of marbeling. I like to inject with a beef broth mixture, foil through the stall and back to the grill to firm up the bark. There are many ways to cook a killer brisket, biggest thing is to keep cooking till she probes like soft butter.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos.
Cumming, GA
Eggs - XL, L, Small
Gasser - Weber Summit 6 Burner
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freddyj said:RickyBobby said:
What grade is your brisket?
Don't ask me! Says "USDA Select" on package .... that's all I know.
Lol, ok grade lowest to highest is choice-select-prime, so you've got a decent brisket to start with in terms of marbeling. I like to inject with a beef broth mixture, foil through the stall and back to the grill to firm up the bark. There are many ways to cook a killer brisket, biggest thing is to keep cooking till she probes like soft butter.PrimeChoiceSelectL x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN! -
If I were to grade it--I would give it a B+. Good luck on your cook.Cleveland, Ohio
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My PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax
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