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Saturday Brisket
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Que_n_Brew
Posts: 578
Started the weekend with Lamb Chops...
Did Brisket today. Love me some burnt ends...
Ribs tomorrow for the game. WHO DAT!
PROUD MEMBER OF THE WHO DAT NATION!
Comments
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Nice .It all looks good.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
I don't know if your team won today - or if you even have one - but you and whoever you were feeding sure did.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Awesome! Nice smoke ring.
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Foghorn said:I don't know if your team won today - or if you even have one - but you and whoever you were feeding sure did.
Ha! My team is playing right now against Auburn. Thanks for the kind words.PROUD MEMBER OF THE WHO DAT NATION! -
Delicious brisket. What was your method for cooking?
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The brisket looks amazing...but I want to hear more about thst first pic! Did u do the sides on the egg?Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Que, wonderful looking cooks! I too would like to know your method on brisket. Lamb Chops look great also.Lenoir, N.C.
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Thanks for the comments everyone. @Smoking Bulldawg & @piney....I have been lucky to find 8-10 lb briskest at my local Costco (prime even) so I can't help you on the big 16 lb packers. I keep it simple and rub with Salt and Pepper and smoke with pecan at 275 until done (195-205). I then separate the flat and Let it rest wrapped in foil. I then take the point and make burnt ends. I put them in a foil pan with some rub and BBQ sauce and smoke for another 30 minutes, tossing half way through.PROUD MEMBER OF THE WHO DAT NATION!
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SmokeyPitt said:The brisket looks amazing...but I want to hear more about thst first pic! Did u do the sides on the egg?
Yes, except for the potatoes which I did in the over. Asparagus and mushrooms I did first. Salt, pepper and EVOO. Grilled at 400 direct til done (which isn't long). I then let them rest covered with foil while cooking the chops. Thx!PROUD MEMBER OF THE WHO DAT NATION!
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