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packer brisket
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uncledave
Posts: 90
I just picked up a 14.5 lb. brisket from Cashway. $2.50 a lb. I am cooking it for Sunday night. Low and slow. I plan on cooking at a 225 grid and am shooting for a 200 internal. Roughly how long of a cook am I looking at? I picked up some brisket rub at Cabela's that says to mix it with a gallon of water and basically brine the brisket for 6-8 hrs. I have never heard of this, Of course the bottle of rub claims to be championship grade. Anybody familiar with this?
Comments
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I would cook it a little hotter (250-260 seems to be the sweet spot on my Large. No need to add all thetime that comes with cooking at 225. You are still looking at a 18-20+ hour cook.Keepin' It Weird in The ATX FBTX
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Ok. Have you ever brined a brisket?
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sometimes the packers come with a thick fat cap. if thick trim to 1/8" - 1/4" thickness. as LS says, injecting is mo' betta. smoke indirect with fat cap down on grid. oak, pecan or hickory are good for smoke. as CT says, 250ish good. might get done little quicker than 18 hours. 195 might be betta than 200. wrap in foil and put in cooler for an hour or so. the brisket flat dries out quickly, so slice right before serving. do you plan to trim the point and make burnt ends.twww.ceramicgrillstore.com ACGP, Inc.
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Hey T,
Sorry you couldn't make it to GA Mountain. Good times man!
Steve
Caledon, ON
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sorry I missed it, wife and I were looking forward to it. On the calendar for next year.twww.ceramicgrillstore.com ACGP, Inc.
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I don't know what you mean by burnt ends. You say 195 is better than 200?
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Some people make. Burnt ends out of the point of the brisket. You can search recipe's on here and see how. 195 seems to be the sweet spot for me but every one's a little different.Keepin' It Weird in The ATX FBTX
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I don't brine but many opinions out there. I am old school. Dry rub\smoke.Keepin' It Weird in The ATX FBTX
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If I want to try to make burnt end out of the point do I cut it off from the flat when I am pulling it off the grill to wrap in foil? The point is the fat part right?
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Texans don't know $h*t about pork butts, but we do know our briskets.I'm with Cen-Tex. No brine. Put rub on prior to smoking. Cook at 225 is fine. Shoot for 200 IT but use fork test for tenderness. Optionally, put sauce on at 160 and foil.After pulling, FTC - foil, towel, cooler for a couple of hours.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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after the point is removed, do you need to let it sit before cubing it for burnt ends?
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Do I remove the point right when I take the brisket off of the grill or after the rest?
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Do I remove the point right when I take the brisket off of the grill or after the rest?
If you want to do burnt ends do it right off the egg and rest the flat.Keepin' It Weird in The ATX FBTX
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