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Thread: Brisket WIP

  1. #1

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    Brisket WIP

    My sweet Texas bride (perhaps in a former life?)wanted brisket, who am I to argue?















  2. #2
    Knificus Maximus
    knyfeknerd's Avatar
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    Somebody's been to The Restaurant Depot!
    What time should we be over for dinner?
    "With great knives comes great responsibility."
    -SpiderMan

  3. #3
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    rawrrrrr

  4. #4

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    Wow - that's a lean brisket - looks delicious Jim.

  5. #5
    Senior Member Mucho Bocho's Avatar
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    Jim, Looks DYNOMITE! What went into your rub? Did you do any internentions to the meat? Brining, pumping, tumbling. I've been messing with Sodium Erythrobate lately when curing the briskets for pastrami. It really helps the salt penetrate to the core.


  6. #6
    Senior Member DoktaP's Avatar
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    I wish my mothers brisket turned out like that. Can you post your recipe or send a PM?

  7. #7
    Senior Member Jmadams13's Avatar
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    I've never done a brisket before. Maybe when I order my 1/2 cow this spring I'll make sure I get one and try it out. Also getting a BGE next month....ideas ideas....
    "This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck

  8. #8
    Senior Member Mucho Bocho's Avatar
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    Jmad, there are a few guys on this forum that are big egg heads. Deckhand, where you been?

  9. #9

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    Quote Originally Posted by DoktaP View Post
    I wish my mothers brisket turned out like that. Can you post your recipe or send a PM?
    It's top secret so don't tell anyone OK?


    ¼ c kosher salt
    ½ c coarse pepper
    2 T lemon zest
    ½ t cayenne
    1T thyme
    2T paprika
    1T granulated garlic
    2T granulated onion

    Not super critical on the proportions, I rub at least one day in advance but two is better.

    Cook and enjoy.

  10. #10
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    Great looking brisket. The smoke ring is really nice.

    You smoked it fat side down?

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