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Finally did a brisket
All my cooks had been fairly short before this attempt. I had a 5.5# CAB choice flat from Edwards. The rub was 2 parts coarse black pepper, 2 parts kosher salt, and 1 part granulated garlic. I used Ozark Oak mixed with four good sized hickory chunks on an LBGE. Platesetter was legs up and had a drip pan with some apple juice.
Time and grate/meat temps were
8:15 255 61 (start)
9:15 264 133
10:15 259 156
11:15 270 163
12:15 268 171
1:15 262 172
2:15 257 178
3:15 261 194
4:30 270 203
pulled to FTC at 4:30 and sliced at 5:45
It came out alright, and pretty moist, but seemed a bit salty. However, it disappeared quickly. I'll have to hunt down some Byron's for the next one. I also think I'd pull it a few degrees sooner next time.
I also got a chance to use my new FoodSaver v3820. It worked very well.
Comments
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Well played for a first briske...MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Good looking first flat. I know Byron's get's a lot of publicity but before you go and put it on a big 30 to 100 dollar piece of meat throw it on a burger or a chicken breast. There's a bunch that like it straight up, there is also a good amount of people that "cut" the Byron's with some turbinado sugar. Just my .02 cents.
Brisket is the toughest meat to get right, it will probably take you a few before you are actually completely satisfied with your results. I'm still working on mine. And I've done 3 or 4 flats and 2 packers.
I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. -
Looks great. how did you measure the grate temp?
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I've got a Maverick thermometer. In the third image, you can see where the probe was (upper left corner of it).
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Looks great. I did my first brisket 3 weeks ago and over cooked it a little. Turned out more like shredded beef than sliced brisket. Yours looks perfect. Good job.
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Great result-congrats! You set a prtetty high bar for the next one-always a fun and challenging cook.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Thanks all - I'm happier with it today as I have it for lunch. I just realized I'm cutting through the slices with a flimsy cheap plastic fork.
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