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Brisket
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Simcan
Posts: 287
Moved off my creative plan involving braising when I got my brisket, which was a beautiful, 100% grass-fed, antibiotic free organic post-trim 10 pounder. Here it is with rub about to go on, went with mostly kosher salt and cracked black pepper, with some beef rub (from a steak house in Toronto called Barberians). Plan is 225 to 250 with apple and oak. It is about six hours in and stalled at 171.
Toronto ON
Comments
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Nice! Can't wait to see the sliced, finished product.
Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump
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And here it is around 6 hours in...will wait for it to break stall, wrap with a mix of beer, worchestershire, barbecue sauce, rub and ACV, bring to 200, and FTC flat while I make the point into burnt ends. I have the Maverick in there and stalled at 171. Hoping to eat around 6pm.Toronto ON
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Looks good. You should be ok on time. Just remember to let it rest a little bit before slicing after you take it from FTC.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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If you made 8:00 you should be having seconds about now.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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Guests just waddled out of here. It was fantastic, I am pleased to report. So, here we go (I can't seem to post multiple pics in one message). This is it at 203:Toronto ON
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And point removed...weird angle but you get the idea.Toronto ON
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That was the point. Here it is chopped up for brunt ends.Toronto ON
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And just a couple more...here are the burnt ends, pretty close to pulling, and next is the sliced flat. Incredibly soft and juicy,Toronto ON
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Looks like you nailed it! I'm starting to become a firm believer that high quality meat is key.
Small & Large BGE
Nashville, TN
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@Raymont since you are in the Nashville area you should check out peaceful pastures farm. They have excellent product and a wide variety to choose from.
http://www.peacefulpastures.com/
Franklin, Tn
LBGE - Cast Iron Grate - Flameboss 300 - BGEtisserie -
Thanks, Raymont. I am feeling pretty good about it, considering it was my first one. I am thinking the quality of the meat definitely played a role. It wasn't cheap but the outcome was amazing and I won't be doing it often. Only 4 adults for dinner so lots of leftovers I am looking forward to.Toronto ON
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Wow - that looks unbelievably tasty - well done sir.
Victoria, MN -
TN_Sister_State I sent you a PM.
Small & Large BGE
Nashville, TN
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@Simcan, thank you for posting the link to this on my brisket post. Not sure how I overlooked it and it didn't show in the search function when I was searching for grass-fed brisket threads. That is one fantastic cook and a job well done! Bookmarking this one.Large BGE
Greenville, SC -
Looks awesome! That cubed up pre-burnt ends shot is great.XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500St. Louis, MO
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I'm drooling. Great looking brisket. Thanks for sharing!!!
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
Looks great and I love that rub and use it all the time since I live in Toronto.
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