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Saturday Brisket :-)
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XLentEGG
Posts: 436
Thursday night was prep night. keeping it simple this time . Salt and Pepper on the fat cap, Dizzy Dust and Cow lick rub down. Wrapped in plastic and refrigerated until this morning. Last night I injected it while still wrapped with a marinade made from beef broth, dizzy dust and cow lick. Injection was cooked ,strained and cooled prior to use. Smoked ( 7hrs ) with Hickory at 225* with fat cap down. foiled at 140* removed at 190* wrapped in towels and put in cooler for two hours to stabilize . This was a seven pound Angus from Rest. Depot
More meat please !! :-)
Comments
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Those are some close-up pics!Looks good. Man I love brisket.
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looks good...
is an hour a pound the general rule? I picked up a 5.5 pounder from Costco today
Battle Ground, WA
Large BGE, MiniMax and a Vision Kub.
Could you call on Lady Day, could you call on John Coltrane? -
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Don't worry about leftovers, I will be there shortly!
I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. -
Thank you all !
Sodi , I just put the thermo probe into the thickest part of the meat and let it go. Time will vary , but the temp is the only dependable way I have found to cook large cuts of meat .More meat please !! :-)
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