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Brisket
Hawkeye
Posts: 32
OK. I have been voted to do a brisket for my office.
I have Large Egg, but no idea how to cook this or what size to get
Needs to be enough for 10
Bombard me with options on how to do this, what kind of wood chips (if any)....and pictures of the cook if you have any
Much appreciation
I have Large Egg, but no idea how to cook this or what size to get
Needs to be enough for 10
Bombard me with options on how to do this, what kind of wood chips (if any)....and pictures of the cook if you have any
Much appreciation
Comments
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I was just getting ready to do alot of research myself. I've never done one either, so this post will help me as well. Cooking one Saturday.
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Gentlemen, What a question to ask so early in your day. That question will take a lifetime to answer. Start here: First go to Bubbatim.com for the basics and then go to thirdeye's blog for the details. http://playingwithfireandsmoke.blogspot.com
Good luck!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 -
Here are some pics.
Grid on top of platesetter with foil to catch drippings. I used Cherry this time. 250-275 dome.
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Cook time on a flat +/-5 lb? 6 hours?
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I've not cooked one that small in a long while. I'd guess closer to 8. That one is the first flat I've cooked in years. It was a choice flat. I've been cooking select whole briskets as that is the only quality of whole briskets I can get my hands on.
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I like to marinade mine with Stubbs' beef and Allegro regular for 24 hours prior to cooking.Adds great flavor. Then use Dizzy Dust coarse grind as a dry rub.Remember to wrap in foil after pulling at 190 internal and put it in a cooler for a hour before slicing against the grain.It's like candy, you can't stop eating it.
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Hawkeye, do I take that to mean your from Iowa? If so I would like to have you contact me, (email) at
dianesew@netins.net. Thanks, Bucky Buckshot
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