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My first brisket
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Shiff
Posts: 1,835
I finally decided it was time to do my first brisket. I went to the market and all they had were flats, so I bought a 4 pound one. I seasoned it with Dizzy Pig's Raising the Steaks, some turbinado sugar, and then added some prepared mustard.
Cooked indirect at 225-250 grate for 10 hours until it reached 200 degrees. It came out excellent.
Here is the starting picture:
And the finish:
Served it with baby garlic potatoes cooked on the BGE. It smelled so good, that I didn't want to take the time to get a picture of a serving plate.
Thanks to everyone for their posts on brisket advice that I have been reading for the last few days.
Barry
Cooked indirect at 225-250 grate for 10 hours until it reached 200 degrees. It came out excellent.
Here is the starting picture:
And the finish:
Served it with baby garlic potatoes cooked on the BGE. It smelled so good, that I didn't want to take the time to get a picture of a serving plate.
Thanks to everyone for their posts on brisket advice that I have been reading for the last few days.
Barry
Large BGE
Barry, Lancaster, PA
Barry, Lancaster, PA
Comments
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Look wonderful.. We'll be over in a few minutes too eat..
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next time get the sliced shot, we like the slices, looks spectacular Shiff, can almost taste the bark from herehappy in the hut
West Chester Pennsylvania -
The sugar really helped the bark. Some of the thin pieces of the brisket came out like burnt ends- really good.
I'll try to get a serving shot next time - just too hungry this time.
BarryLarge BGE
Barry, Lancaster, PA -
ahh, now you are hooked. :woohoo: :woohoo: Try to duplicate what you just did. I hope you took notes... :cheer: :cheer: :S :SSEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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You sure LC didn't cook that???
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Gosh if that´s a first....I can just imagine what next is going to be .....Felicidades!!
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ROFL!!! Celtic...you are a trip! :laugh: :laugh: :laugh: The long and slow smoking is Tim's expertise, ONLY! Not my thing!! That brisket was Tims, from start to finish! HE only, is the expert egger in the house! I may contribute a rub or sauce, but Tim is the bomb on the egg!
Michelle
ps...thanks for your help the other night.... -
Great looking job on your first or for that matter 30th brisket! Was it tender as it looks! :woohoo:
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It looks great! I would have loved to se a pic of it sliced.
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It was tender. I'd like to locate a whole brisket for my next attempt to see how it differs from just a flat. Most markets around here only carry flats, but I have one more place to try.Large BGE
Barry, Lancaster, PA -
Looks great Shiff! Go to Darrenkamps for your brisket next time. They have great meat.
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Thanks for the suggestion, I'll give them a try. We were at Shady Maple a few weeks ago and they also had some nice whole briskets, but I wasn't ready to buy one at the time.
BarryLarge BGE
Barry, Lancaster, PA -
looking good.
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