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Brisket Help Needed ASAP
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rabeb25
Posts: 28
My wife accidentally trimmed off the fat cap what should I do so it doesn't dry out. We were planning on injecting it with beef broth...is it worth it to smoke?
Comments
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Sure. Smoke it for a while at 250* to 160-165 internal then finish by braising it in foil with some added liquid. I like using a little beef broth with some spicy BBQ sauce and some honey.
You didn't say what size brisket or whether it is a whole packer or a flat, but either way you should be OK. Worst case scenario you have to chop it, mix with BBQ sauce and have some yummy chopped beef sammies. -
I have an uncoventional way of doing brisket's but thirdeye's site will get you started on the more traditional way. A lot of good info on his site.
http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html -
It is a 10.5 pound flat. Was going to shoot for 225 with a little hickory and oak. Pull at 185 internal and rest in foil with beef broth for six hours because we have a full smoker of ribs we want to eat at the same time.
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This is one I do for charity cooks when you cannot cook on site and have to reheat. It always comes out great, easy to cook and is hard to mess up.
http://bbqcamper.com/Beef-Brisket.php -
I would pull closer to 195-200.
Walt -
It is a 10.5 pound flat. Was going to shoot for 225 with a little hickory and oak. Pull at 185 internal and rest in foil with beef broth for six hours because we have a full smoker of ribs we want to eat at the same time.
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I am with Fidel. Slow cook it to an internal temp of 165 and then foil to finish cooking to a temp of 190. You could also just lay the fat back on top of the brisket for the first part of the cook.
js -
I'll go with Kevin Harvick "find a new wife" :laugh: :laugh: :laugh: :laugh:
Doug
Dallas,Ga.
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