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Brisket partial braise question
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Rubmyrock
Posts: 266
Two questions:
1. Does anyone have a good partial braise recipe and please let me know how you liked it. I'm sick of dried out briskets.
2. What dometemp should I cook at on a raised indirect set up. Heard 250 is too low????
1. Does anyone have a good partial braise recipe and please let me know how you liked it. I'm sick of dried out briskets.
2. What dometemp should I cook at on a raised indirect set up. Heard 250 is too low????
Comments
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i dont really see much potential with a braise if your going low and slow, i also dont consider this fast cook to be a bbq brisket but its still pretty good. if im going to braise it i like the hot and fast method, use lots of smoking wood and cook it direct, you will never see more smoke come out of an egg, big smoke rings on these
http://olddavespo-farm.blogspot.com/search/label/Brisket
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Travis' is money. Lots of people love it on here.Keepin' It Weird in The ATX FBTX
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is pbucket slow for everyone, its almost not working here. anyways, some hot and fast briskets. the thing i dont like about braising or foil is the potroast flavor it starts to develop but they are still good
fukahwee maineyou can lead a fish to water but you can not make him drink it -
@Rubmyrock I've been doing this forever because I had cheap smokers before the egg and I just carried it over when I got egg. Brisket on the grate indirect with platesetter at 250 GRATE temp until 150 internal (fat side up). Then I put meat in a foil pan fat side down with 2 cups beef broth with 12 oz beer. Then cook until internal temp is 195-205. Works great for me. I cant get packers much in my area so im usually stuck with flats.
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Nice smoke ring on that brisket, almost like looking a porn.Gerhard
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I basically followed this plan and it worked out great.
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