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Monster brisket
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rsmdale
Posts: 2,472
I purchased a 17.74 lb brisket from Resturant Depot and it was worth every ounce!
In jected the night before with a J ack Daniels,beef mixture and rubbed w/Simple Sea Salt /pepper rub.Smoked w/ hickory for 14 hrs and pulled at 190.
GOOD EATS AND GOOD FRIENDS
DALE
In jected the night before with a J ack Daniels,beef mixture and rubbed w/Simple Sea Salt /pepper rub.Smoked w/ hickory for 14 hrs and pulled at 190.
GOOD EATS AND GOOD FRIENDS
DALE
Comments
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Dale,
It looks incredibly moist! Was your injection a JD product or a mix you made?
SteveSteve
Caledon, ON
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I like to inject my brisket with JD and Coke as I eat it. :laugh:Thank you,DarianGalveston Texas
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thats what i'm talken bout!! Nice hunk o beef!! :laugh:
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Looks delicious indeed. Lucky Man.
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Steven it was very moist and tender.I make the injection w/ 1/2 cup JD,2tbsp Kitchen Bouquet,garlic powder,1tsp cumin,4 tbsp A-1,lots of crushed black pepper..
GOOD EATS AND GOOD FRIENDS
DALE -
Darian I personally injected myself w/ a 2002 Syrah actually two bottles but to each his own!!
GOOD EATS AND GOOD FRIENDS
DALE -
That is the only place I will buy my briskets,they just cut them right!!
GOOD EATS AND GOOD FRIENDS
DALE -
Dale,
Thanks. Will give that or something very similar a try next time.
SteveSteve
Caledon, ON
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Bruce, that cook was done over 14 hrs and 6 inches of rain! Who says it never rains in Socal?
GOOD EATS AND GOOD FRIENDS
DALE -
Fantastic looking cook. It looks quite moist.I just got a resturant depot account. I think I could put myself in the poor house there. :laugh:Dave San Jose, CA The Duke of Loney
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That must have been a high temperature cook. I'd be curious what you did.
A normal low and slow cook would have taken much longer. I'm going to try a high temp brisket cook next time I do one.Large BGE
Barry, Lancaster, PA -
Barry I have had big brisket's take longer and some shorter, the meat to fat content makes a big difference.This one reached the plateau at 8 hrs and lasted about two hrs,then proceeded at a nice clip from their.It was cooked at 225-235 the whole cook.
GOOD EATS AND GOOD FRIENDS
DALE -
I know what you are saying Dave I spend an aveage of 400$ and more when I get to cater an event.The meat quality is very high and the prices are pretty good.This brisket was 1.63 lb and it was a great cut!!
GOOD EATS AND GOOD FRIENDS
DALE -
Holy Smoke! Looks fantastic.. Thinking of which, I need to add brisket to my list of cooks for the holiday season!!!
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That IS a BEAST! It sure looks TASTEE! :woohoo:
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That's an amazingly short cook. I once cooked an 18 pound packer cut and it took 25 hours at 225-250 grid temp.
I wish we had restaurant depot around here since I've read so much about them.Large BGE
Barry, Lancaster, PA -
It is a must around our house and the leftovers are put to good use
GOOD EATS AND GOOD FRIENDS
DALE -
Hoss it was Tastee!! and the leftovers will be enchiladas tonight along with your peppers!! O by the way the Wickles are a tasty partner to a burger!
GOOD EATS AND GOOD FRIENDS
DALE -
That is a big ol beauty!! Looks very moist.Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Molly it was a good one and you never know with Briskets.
GOOD EATS AND GOOD FRIENDS
DALE
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