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Holy packer! Nervous...

WWSisWWSis Posts: 1,448
edited 6:52PM in EggHead Forum
Well, I've been reading and studying up in prep for my first brisket cook. I got this 21" 12.67 lb choice brisket today - planning on cooking overnight tomorrow. Feel free to chime in with any lessons learned that are a must for my adventure! :laugh:
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Comments

  • Julia,

    If you are going to inject it...do it outside :laugh:

    Steve

    Steve 

    Caledon, ON

     

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  • WWSisWWSis Posts: 1,448
    Thanks steven :blink: Words to live by! :laugh:
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  • Julia,

    I truth the best one I have done was injected. The kitchen ceiling is still stained but I would recommend it. I followed Bubba Tim's method but used a reduction of beef stock instead of a jus with some oil in it.

    Steve

    Steve 

    Caledon, ON

     

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  • Julia: Did you read Bubba Tim's brisket ramblings? He really spent years on his brisket projects. :blink:

    http://www.bubbatim.com/Bubba_s_Brisket.php

    Also, do yourself a favor...don't trim it!!! The fat separates easily after cooking, and works as a great insulator/protector during the cook. You'll do great! B) (Don't forget a drip pan!!) :)
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  • One thing I learned from Bubba Tim at the Florida Minifest was that brisket comes in "bricks".

    Tim was wrapping bricks in foil and putting them down in the middle of the grid until they were tall enough that the brisket would fold over them and fit whole in the egg.

    That looks like a three brick brisket!!!

    Good luck.

    Doug
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  • :laugh: :laugh: Too bad we forgot absolutely everything for Tim to make his brisket! No injector, no jus, no NOTHING...a shame. But at least you learned the brick trick! :laugh:
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  • LDDLDD Posts: 1,225
    good luck with your cook this weekend... :D
    context is important :)
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  • Photo EggPhoto Egg Posts: 3,713
    You don't need the brick trick with an XL.
    Can't wait to see more photos.
    Darian
    Thank you,
    Darian

    Galveston Texas
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  • 61chev61chev Posts: 539
    On one that big if you have a thin side or corner put a little duble wrap foil under it to keep it from getting to done I learned this the hard way after burning 2 or 3 thin spots
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  • Here is a 13 lb packer I did recently...no bricks needed but I did foil the edges of the grill where the plate setter didn't cover. Used a foil turkey pan (trimmed a bit) with no liquid and some foil rolls under so it wasn't directly on the setter.

    0903001945.jpg
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  • Julia:
    I've only ever done one and it was smaller than yours.
    I didn't marinate or inject and I don't remember how long it took, but I did it real slow (like 215 F.) I did the mustard and rub as Tim suggests and spritzed it with apple jack at the end of the cook.
    It turned out real nice.
    Good luck and have fun.
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