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Brisket going on tonight
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smokesniffer
Posts: 2,016
Bought a 9 pound packer from my local butcher. They had trimmed one up for me and I wasn't happy with they did so the got me a different one. Y'all down south trim ur brisketd differently. I like what u do. Anyhow bought the slab home. Seasone with
8 parts black pepper
3 parts season salt
3 parts kosher
1 part granulated garlic
seasoned the slab with this mixture.
I have seen a recipe that also includes equal parts of pickle juice and mustard.
D
i forgot to use the wet part of recipe. Don't think it will make a huge difference. What say u y'all.
Putting it on tonight at 10 pm. We will let it ride at 250 indirect. Plan is about 18 hrs.
pics to follow.
8 parts black pepper
3 parts season salt
3 parts kosher
1 part granulated garlic
seasoned the slab with this mixture.
I have seen a recipe that also includes equal parts of pickle juice and mustard.
D
i forgot to use the wet part of recipe. Don't think it will make a huge difference. What say u y'all.
Putting it on tonight at 10 pm. We will let it ride at 250 indirect. Plan is about 18 hrs.
pics to follow.
Large, small, and a mini
Comments
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Sounds great, solid plan, and time frame, I put mine on at 9PST last night, and I am in the stall 180s at the moment looking for a 15-20 hr total cook time. Good luck with yours, and enjoy!!
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
Sounds good to me. Well except for the "what say u y'all" part. Need to work on your redneck dialect.
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@theyolksonyou Roger that, I will keep working on my redneck dialect, eh?Large, small, and a mini
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Took a peek. 10 hours in and IT is 189. Seems like it may be done sooner than I thought.Large, small, and a mini
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I see puddles of awesomeness
LBGE& SBGE———————————————•———————– Pennsylvania / poconos -
grege345 said:I see puddles of awesomenessLarge, small, and a mini
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@smokesniffer, fantastic, mine took 18 hrs, yours looks like it is in the home stretch.http://eggheadforum.com/discussion/comment/1685174#Comment_1685174
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
They all have a mind of their own. Just go til the feel is there and you are golden. Enjoy the eats.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Total time was 12 hours. Pulled it at 205. Poked it with a tooth pick for tenderness. Happy with the flavour. Company enjoyed as well
Large, small, and a mini -
Nailed it
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Homer-run right there. Most eggcellent cook-enjoy the eats!Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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@lousubcap thanks, it was great eats and now some philly cheese steaks for the coming week.Large, small, and a mini
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What size of egg were you using? And did you have to reload with charcoal,
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I have a large and small. Used the large, just filled the lump up to the top of the fire ring. Still have lots of lump left.Large, small, and a mini
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Mighty Fine!!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Superb, looks fantastic! I just made leftover brisket taco's.
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
@anton. Right on, sounds like a great meal too. We just did some philly cheese sandwiches with brisket of course. Great minds think a like.
Large, small, and a mini -
Great looking brisket @smokesniffer. Looks like you got one of the fast ones!L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
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@minniemoh yea this one was a lot quicker, caught me a bit by surpriseLarge, small, and a mini
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