Author Topic: My Brisket  (Read 3095 times)

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Offline old sarge

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My Brisket
« Reply #-1 on: April 01, 2016, 12:10:38 AM »
I have only done two briskets in my entire life; always preferred pork.  My first was a flat.  For Easter, I did a full packer, 17 lbs. Both were done on the SI 3D.  A simple rub of salt, pepper, garlic powder and a tad of brown sugar.  5 ounces of hickory.  It was a very tasty success.  No pics of the flat, just a fond memory.



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Offline sparky

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Re: My Brisket
« on: April 01, 2016, 12:33:14 AM »
Looks really good from here.  How was the flavor?
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Offline old sarge

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Re: My Brisket
« Reply #1 on: April 01, 2016, 12:38:48 AM »
It was very good.  Had the right amount of smoke flavor. Until I did these briskets, I had never even eaten a piece of brisket.  I am 65 and just had brisket for the first time. I was impressed with the tenderness and the flavor. I still prefer pork, but will be doing brisket again.
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Offline sparky

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Re: My Brisket
« Reply #2 on: April 01, 2016, 12:42:11 AM »
I cook my brisket to be probe tender.  I never really cook to temp or time.  Yours looks good though.
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Offline TMB

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Re: My Brisket
« Reply #3 on: April 01, 2016, 08:18:22 AM »
Looks really good, y'all keep these brisket cooks up I'll have to jump in
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Offline muebe

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Re: My Brisket
« Reply #4 on: April 01, 2016, 09:31:20 AM »
Well that is a fine looking brisket. Looks like it got a nice crust!
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Offline old sarge

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Re: My Brisket
« Reply #5 on: April 01, 2016, 01:02:55 PM »
It was downright delicious. I don't know why I have waited so long to do a brisket.
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Offline smokeasaurus

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Re: My Brisket
« Reply #6 on: April 01, 2016, 02:43:05 PM »
Fine looking brisket. When I am low on coin, I like to do chuck roasts.....kinda like a "poor mans" brisket and oh so good.

Did you have a small water pan in your SI for the brisket cook??
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Offline old sarge

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Re: My Brisket
« Reply #7 on: April 01, 2016, 02:55:53 PM »
A very small disposable loaf pan with maybe 8 ounces of water. Don't know if it helped or not. After I trimmed the fat down to roughly 1/2 inch I smoked it fat side down and the excess fat laid across the top.   I also used a Jaccard on the top. Seemed like a good idea. Will forgo the Jaccard on next brisket.
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Offline Pappymn

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My Brisket
« Reply #8 on: April 01, 2016, 03:01:54 PM »
Congrats. Got two in my freezer. Just need to ask the wizard for courage
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Offline Smokin Don

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Re: My Brisket
« Reply #9 on: April 01, 2016, 03:19:50 PM »
Looks great!!! I need to do more briskets; makes great sandwiches! Don
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Offline smokeasaurus

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Re: My Brisket
« Reply #10 on: April 01, 2016, 03:30:49 PM »
A very small disposable loaf pan with maybe 8 ounces of water. Don't know if it helped or not. After I trimmed the fat down to roughly 1/2 inch I smoked it fat side down and the excess fat laid across the top.   I also used a Jaccard on the top. Seemed like a good idea. Will forgo the Jaccard on next brisket.

I always Jaccard my briskets...what makes you want to not use it next time??
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Offline old sarge

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Re: My Brisket
« Reply #11 on: April 01, 2016, 05:07:55 PM »
Two reasons come to mind.
1. To see if there is a difference in the final product and
2.  Taking apart the Jaccard for cleaning is simple but getting all those blades to line up with the guide is a pain.
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Offline RG

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Re: My Brisket
« Reply #12 on: May 29, 2016, 02:20:36 PM »
Fine looking brisket. When I am low on coin, I like to do chuck roasts.....kinda like a "poor mans" brisket and oh so good.

Did you have a small water pan in your SI for the brisket cook??

What's funny is I can buy a choice brisket for less per pound than a chuckie but the issue is that I buy 13-17 pound briskets and usually buy a 2 pack (about 5-6 pounds) of Chuck Roast for $22.00-$25.00. So 6 pounds of chuckie for $25.00, 13 pound choice brisket for $9.00 more.
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Offline Ka Honu

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Re: My Brisket
« Reply #13 on: May 29, 2016, 09:36:37 PM »
A chuck roast is a little more expensive per pound than a packer brisket here (both Choice) but the yield on chuck is so much higher that the price difference disappears or reverses. I love chuck roast and smoke it occasionally for things like pepper stout beef but it's not a substitute for smoked brisket.
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