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16.07 lbs...
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MaskedMarvel
Posts: 3,147
Get ready...
Large BGE and Medium BGE
36" Blackstone - Greensboro!
36" Blackstone - Greensboro!
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:subscribe:Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
That looks like a Travis style packer, to me.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Be careful, man! I've got a beverage here.
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I am sorry to sound dumb but what is this? I am making an assumption that is a brisket because of VI's reference to Travis...Be gentleAnderson, SC
XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)Webber Kettle and Webber Summit GasserWant List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $ -
Your assumption is correct - brisket. It's a "packer" - the whole thing, flat and point in cryovac.
______________________________________________I love lamp.. -
Guess I need to read up on briskestAnderson, SC
XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)Webber Kettle and Webber Summit GasserWant List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $ -
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r270ba said:I am sorry to sound dumb but what is this? I am making an assumption that is a brisket because of VI's reference to Travis...Be gentleBe careful, man! I've got a beverage here.
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Finally someone is cooking again!! Sub'd_______________________________________________XLBGE
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MaskedMarvel said:
Steve
Caledon, ON
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and here we go!!!!!!! Can't wait for the finished pics.
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
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What grade is it?
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Large BGE and Medium BGE
36" Blackstone - Greensboro! -
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I feel like I'm watching a silent movie...is this your brisket back on the Egg?
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Is that the point and your making burnt ends? If so it looks massive.Edina, MN
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Words? We don't need no stinkin' words!Just a hack that makes some $hitty BBQ....
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It's charades...I thought the brisket was already at 203 degrees. Is it now reassembled?
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Large BGE and Medium BGE
36" Blackstone - Greensboro! -
Thank you very much for watching!Large BGE and Medium BGE
36" Blackstone - Greensboro! -
A quick write up on how I did this cook..Obviously, some of the pictures are a little out of order.I got a 16 lbs packer brisket a week before the cook. Let it sit in the cryo until the day before, when I rubbed it with San Antonio brisket rub (still my favourite) and wrapped it to rest for 24 hours.The LBGE was stocked with Peach wood for this burn.Some in the forum recommend a 300* burn - I usually shoot for 225*. i decided to try the 300* for this one.I DO use a water bath with spices and some vinegar, so that maaaay accelerate the cook, but the whole packer was 200* in 12 hours. Too fast.The point was removed and cubed and put back in the BGE in pans, tossed with extra rub and Zarda BBQ sauce. These sat for four more hours and turned out FANTASTIC.The Flat, very small for a normal packer, saw FTC for four hours. Final product was delicious, mildly smoked, and so delicate it was hard to slice without destroying it. Sadly, no smoke ring. I've never had one without any smoke ring at all. I'm guessing a shorter cook time and using Peach wood is my flaw there.Final plate - Brisket two ways, home baked bread, collards and apple slices, creamy mashed potatoes, and butternut squash soup. Really really good...Thanks to everyone here for the great advice and information I use every cook!8-DamienLarge BGE and Medium BGE
36" Blackstone - Greensboro! -
MaskedMarvel said:Obviously, some of the pictures are a little out of order.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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