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Very small brisket, trying to get discussion count up to 1000 for legitamacy purposes.
nolaegghead
Posts: 42,109
So SWMBO has her cousin in town from New Zealand. Her hubby and kid don't like seafood (which what was on the menu at the MIL's place). I suggested a mothafkn brisket would do just fine.
So we picked one up at Costco. Since there were only going to be 10 people, we picked up a small brisket. Like 9 pounds.
I've never cooked one this small, and being lazy, didn't feel like getting up early to get a brisket cooked for noon. (and also too lazy to do an overnighter).
Sooooo...decided to give it a head start, then a short 4 hour cook. I'm pretty good at pulling sheet outta my proverbial butt, and improvisation is looked upon as a challenge.
Seasoned with salt, pepper, tiny bit of major gunpowder ingredient for color, cayenne pepper and paprika (one side only because it was an afterthought and I'm lazy).
Put it in a 15" foodsaver bag. Sealed. In the SV at 148F. Soon changed my mind and cranked to 153F.
After10 hours or so in the SV (head start), I pulled it out, dried it off with paper towels and put a fan on it while I stared the egg.
Because I had 4.5 hours before lunch, I decided I needed to dry and add a sugary rub to promote bark development. So I applied some "Simply Marvelous" that way laying around. Main ingredient: sugar. Works for me.
Threw it on the egg after 20 minutes of trying to git rid of bad smoke. Wasn't totally gone, but it really doesn't matter over 4 or more hours. I was on a time-sensitive mission.
Started off at 240F. Let it ramp up over 4 hours. (adjusting on the fly to meet my deadline) Ended up being 340F. Damn perfect. Finished when the flat loosened up in the last 15 minutes.
Took it off, put on cooking rack and in the back of the car - uncovered to promote as much cooling as possible.
Taste and critical reception: It was mfk-in perfect. People said the best they ever had, and I usually chock that up to kindness or low standards, but it was one of the best I've ever had, or cooked.
We brought some yellow mustard, but it strangely remained unused. People ate it mostly commando. Or with some pickled onions.
That is all.
So we picked one up at Costco. Since there were only going to be 10 people, we picked up a small brisket. Like 9 pounds.
I've never cooked one this small, and being lazy, didn't feel like getting up early to get a brisket cooked for noon. (and also too lazy to do an overnighter).
Sooooo...decided to give it a head start, then a short 4 hour cook. I'm pretty good at pulling sheet outta my proverbial butt, and improvisation is looked upon as a challenge.
Seasoned with salt, pepper, tiny bit of major gunpowder ingredient for color, cayenne pepper and paprika (one side only because it was an afterthought and I'm lazy).
Put it in a 15" foodsaver bag. Sealed. In the SV at 148F. Soon changed my mind and cranked to 153F.
After10 hours or so in the SV (head start), I pulled it out, dried it off with paper towels and put a fan on it while I stared the egg.
Because I had 4.5 hours before lunch, I decided I needed to dry and add a sugary rub to promote bark development. So I applied some "Simply Marvelous" that way laying around. Main ingredient: sugar. Works for me.
Threw it on the egg after 20 minutes of trying to git rid of bad smoke. Wasn't totally gone, but it really doesn't matter over 4 or more hours. I was on a time-sensitive mission.
Started off at 240F. Let it ramp up over 4 hours. (adjusting on the fly to meet my deadline) Ended up being 340F. Damn perfect. Finished when the flat loosened up in the last 15 minutes.
Took it off, put on cooking rack and in the back of the car - uncovered to promote as much cooling as possible.
Taste and critical reception: It was mfk-in perfect. People said the best they ever had, and I usually chock that up to kindness or low standards, but it was one of the best I've ever had, or cooked.
We brought some yellow mustard, but it strangely remained unused. People ate it mostly commando. Or with some pickled onions.
That is all.
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I love lamp..
Comments
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lo______________________________________________I love lamp..
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I'm showing your post count at almost 20k??
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
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Cool cats by the way
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
______________________________________________I love lamp.. -
______________________________________________I love lamp.. -
______________________________________________I love lamp.. -
bhedges1987 said:I'm showing your post count at almost 20k??
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Jazz seems to like it.
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The SV water at time of cat testing was around 95F. Takes about an hour or so to get up to 148. Ain't no cat gone be drinkin outta dat! Yowch!
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Hey @nolaegghead how do you like the igloo cooler. Feel free to respond 529 timesXL BGE, KJ classic, Joe Jr, UDS x2
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ryantt said:Hey @nolaegghead how do you like the igloo cooler. Feel free to respond 529 times
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Oh, you said 529. My bad. I'm like, wut? looking for significance n sh!t.
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It was my poor attempt to be funny and get you to the 20k mark. Turns out I'm not funny!!!! Damn and bad at math because I wrote 538 at firstXL BGE, KJ classic, Joe Jr, UDS x2
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Nice! I didnt even know you ever actually cooked anything. Im impressed.
Little Rock, AR
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Biggreenpharmacist said:Nice! I didnt even know you ever actually cooked anything. Im impressed.
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I am inspired. So much so, I may break into Haiku. Or not.
Great job on the cook. Looks excellent."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Very small brisket
my cat likes to drink it warm
i really don't cook -
So, how long until you are legitimate? Does that mean you are illegitimate currently?
Looks great, I'll need to try this on a brisket.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
DMW said:So, how long until you are legitimate? Does that mean you are illegitimate currently?
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niiiiiiceChicago, IL - Large and Small BGE - Weber Gasser and Kettle
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DMW said:So, how long until you are legitimate? Does that mean you are illegitimate currently?
Looks great, I'll need to try this on a brisket.
I would have just cooked it normally, but, like a friend told me years ago....life is too easy to go through sober. I apply that paradigm to cooking. Make everything complex as hell, and you learn stuff. (in theory).
That and it was a small brisket that I don't have experience cooking (cooked lots of big ones)....and the rumor mill says the small ones are harder to cook. Once again, unsubstantiated, but how would I know?
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nolaegghead said:DMW said:So, how long until you are legitimate? Does that mean you are illegitimate currently?
Looks great, I'll need to try this on a brisket.
I would have just cooked it normally, but, like a friend told me years ago....life is too easy to go through sober. I apply that paradigm to cooking. Make everything complex as hell, and you learn stuff. (in theory).
That and it was a small brisket that I don't have experience cooking (cooked lots of big ones)....and the rumor mill says the small ones are harder to cook. Once again, unsubstantiated, but how would I know?
Rockstar. It is a lifestyle that suits you."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
@Yukonron - the closest I get to "Rockstar" is through an energy drink the day after...well, any day. If I am ever seen driving a van, I give implicit permission to be shot.
______________________________________________I love lamp.. -
nolaegghead said:@Yukonron - the closest I get to "Rockstar" is through an energy drink the day after...well, any day. If I am ever seen driving a van, I give implicit permission to be shot.
No need for ballistics, just a fasion statement."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky
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