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Calf Brisket

GriffinGriffin Posts: 6,926
edited 2:07AM in EggHead Forum
As some of ya'll know, I had a 3.5 lb calf brisket that came from an 800 lb locally raised grass fed cow that I was going to smoke Friday.

I fired up the egg around 11 or 11:30 and let it stablilze to 250 while puttering around the yard a bit. Threw the brisket on at noon.

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Had some friends come over about 2. Decicded to play some Giant Jenga

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Gotta be careful when it falls down.

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Chugging right along.

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Not sure when I pulled the brisket because I wasn't paying attention to time. It had gotten to 195 and the temp probe slid in and out of a few places like buttah! So got these babies on the egg.

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We got bored with the Jenga and my buddy with the hat suggested some ladderball.

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Just about done.

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Wife had bought some jalepeno cheese sausage at Central Market. Can't member the brand.
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After a few hours in a cooler wrapped in foil and towels it was time to slice up the brisket. There really wasn't a smoke ring. I think it was due to the fact that in about an hour and a half, the brisket had already rocketed to 160 and hit the plateau.

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I thought it was an ok brisket. The flat seemed a little dry, but the point really good. That's the only part I ate. After dinner, we had a little fire and some more Jenga before calling it a night.

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Richardson, Texas

Griffin's Grub or you can find me on Facebook

The Supreme Potentate, Sovereign Commander and Sultan of Wings

 

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Comments

  • It looks like you had a fun day. Egging and playing games with family and friends, what could be better than that?

    How cool is that when you can get fresh cow?
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  • Photo EggPhoto Egg Posts: 3,789
    "Giant Jenga"...Love to see your Beer Pong Table. :laugh:
    Thank you,
    Darian

    Galveston Texas
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  • Mr HollowayMr Holloway Posts: 2,034
    Great day Jason
    Gotta love the outdoor drinkin' games :laugh:
    Your pup is a beauty :)

    Shane
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  • CrimsongatorCrimsongator Posts: 5,755
    Griffin those pics look great and you have me wanting to look for a calf brisket. I do have one question, why did you think it was dry? The one thing I see is the flat looks to have been cut with the grain and not against the grain. This will produce harder to chew brisket with longer "stringy" type meat and not pull apart. Just a thought.
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  • GriffinGriffin Posts: 6,926
    Crimsongator.....now that I look again, you are right. I don't know what I was thinking. I know better than to cut with the grain and all I can think of was the turkey might have been flowing too much and people we're rushing me to get things done for dinner. That's a newbie mistake I should not have made. Nobody to blame but myself. :angry:

    Thanks Mr. Holloway. That's Oliver and he's a big teddy bear. Don't know where our other furry boy (a yorkie named Bodi) was hiding. He's camera shy anyway.

    Photo Egg....sorry, I don't have a beer pong table.

    FGG...it is cool. I've got a 5 lb brisket in the freezer that I'll do soon and make sure to cut against the grain this time.

    All in all a great day.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Holy crap is that John Smoltz playing ladderball? Good times Jason.
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  • RascalRascal Posts: 3,353
    Nice time there~~!! 8 - )!!
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