Author Topic: So my wife brings home this...  (Read 1662 times)

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Offline muebe

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So my wife brings home this...
« Reply #-1 on: June 06, 2012, 02:54:09 PM »
 :o



It is a 15lb monster! I have made hundreds of Tri-tips but only a few briskets and never this large. Gonna need some help from the brisket experts. I plan on smoking it in the Memphis. I am figuring 25 hours plus. Your input needed... Thanks.
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Offline Tenpoint5

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Re: So my wife brings home this...
« on: June 06, 2012, 03:08:09 PM »
Mike I do 12-13 pounders in the Dragon Lady (Traeger) in 7 hours. That is taking them to 185-190. I would prep as normal
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Offline mikecorn.1

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So my wife brings home this...
« Reply #1 on: June 06, 2012, 03:09:38 PM »
What's the excel markings on it? Is that like a select cut or choice? I've only done one brisket and it was 10 lbs. took only 10 hours at 225* in Mr. Bradley. Painted with CYM and dusted with Zack's brisket rub. The same stuff KyNola used on the briskest that win him that pretty trophy a few weeks back.


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Offline Tenpoint5

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Re: So my wife brings home this...
« Reply #2 on: June 06, 2012, 03:23:04 PM »
Mike it looks like it is a select from Wal-Mart. I like buying them yeller tagged Used Meat sales too.
Bacon is the Crack Cocaine of the Food World.

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Offline LostArrow

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Re: So my wife brings home this...
« Reply #3 on: June 06, 2012, 03:37:52 PM »
This is how I like to cook brisket.
http://www.letstalkbbq.com/index.php?topic=836.0
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Offline teesquare

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Re: So my wife brings home this...
« Reply #4 on: June 06, 2012, 04:20:08 PM »
muebe -
How near "fall apart tender do you like it? Some folks like their brisket to be slices that hold together and have a slight "al-dente" to them.
Others like theirs near "fall apart" tender.

My personal  favorite is the near fall apart. ( 225-250F) For me, I like long, low, and slow approach for that. But - sometimes - you don't have the luxury of that much time. So I will rub AND inject...and -If I want slices for sammich makin' - then a crank up the heat to 275-300F ( and sometime 325F if it has a lot of fat distributed well thru the meat)



Just my 2 cents...
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Offline muebe

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Re: So my wife brings home this...
« Reply #5 on: June 06, 2012, 06:48:31 PM »
Well I trimmed her up and rubbed her with gunpowder. I left most of the fat cap on...



I set the Memphis to 230F, loaded the hopper with oak pellets, and placed her on the rack fat cap down...



The hotter spot on the Memphis is dead center so that should work out.

Thanks for the advice guys. We shall see how it goes. Since it is a select cut I am shooting for a 195F IT :)
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OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
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Offline TentHunteR

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Re: So my wife brings home this...
« Reply #6 on: June 06, 2012, 07:33:44 PM »
I mentioned this on the other forum too, so if you saw it, ignore this...

Our last Brisket was a 15 pounder. It took about 12 hours doing it this way: http://www.letstalkbbq.com/index.php?topic=462.0
Very, very similar to Lost Arrow's post.

I'd get a can or pan of hot water in that Memphis to keep the moisture level up. It'll help with smoke absorption too.

I can't wait to see how this monster turns out!



« Last Edit: June 06, 2012, 07:37:44 PM by TentHunteR »
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Offline smokeasaurus

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Re: So my wife brings home this...
« Reply #7 on: June 06, 2012, 07:41:12 PM »
There are many ways to cook a brisket. I got one just like yours Muebe waiting for Sunday. I inject about -4- days before and rub right away and wrap it up and forget about it before the cook.

I am now doing high heat (275-325)with a longer time in foil (3-4) hours....very tender and tastes just as good as if I spent -20- hours at  225......IMHO..............

Looks like the cook you got going is going to be another successful one  8)
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Offline TentHunteR

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Re: So my wife brings home this...
« Reply #8 on: June 06, 2012, 08:00:40 PM »
There are many ways to cook a brisket.

Truer words were never spoken! :)
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Offline muebe

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Re: So my wife brings home this...
« Reply #9 on: June 07, 2012, 12:43:04 PM »
So at 1am it reached 190F IT so I pulled it. That was 9 1/2 hours. I did not baste or foil it the entire time...



Onto the cutting board...



That gunpowder formed a great crust...



All sliced up...



Nice smoke ring...



Another shot of the flat sliced...



And the point...



It came out so tender...



Well I learned a few things. I have never made a large brisket like this and was surprised that it took less than 10 hours to smoke. I am used to smaller pork butts taking 15 hours so I figure more time for a 15lb brisket. And I also now understand the layout of a full packer and how to carve it.

No boating, foiling, or basting was done and it still came out great.

This brisket was super tender. It carved like butter but not too tender where the pieces just fall apart and the gunpowder is perfect on brisket. Thanks for all the advice and help.

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2 TBEs(1 natural gas & 1 LP gas)
OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
Traeger PTG with PID
PBC
BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)
Uuni 2 Wood Fired Pizza Oven

Offline squirtthecat

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Re: So my wife brings home this...
« Reply #10 on: June 07, 2012, 01:52:32 PM »

Out.Of.The.Park....

Offline mikecorn.1

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So my wife brings home this...
« Reply #11 on: June 07, 2012, 01:53:45 PM »
Dam!! That's the best looking smoke ring I've ever seen. :o. No joke!!


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Offline sparky

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Re: So my wife brings home this...
« Reply #12 on: June 07, 2012, 02:07:12 PM »
looks pretty good to me.  i would like a slice or 4. 
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Offline smokeasaurus

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Re: So my wife brings home this...
« Reply #13 on: June 07, 2012, 02:37:22 PM »
Allright....where did you get the imitation smoke ring to slap on that briskie?? ;D   Just perfect...nothing like a great brisket cook!! I am doing a briskie this Sunday and after seeing your beauty I might not even show how mine comes out!!  8) ;D
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