Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Electric Smokers => Topic started by: old sarge on April 01, 2016, 12:10:38 AM
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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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Looks really good from here. How was the flavor?
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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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I cook my brisket to be probe tender. I never really cook to temp or time. Yours looks good though.
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Looks really good, y'all keep these brisket cooks up I'll have to jump in
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Well that is a fine looking brisket. Looks like it got a nice crust!
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It was downright delicious. I don't know why I have waited so long to do a brisket.
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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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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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Congrats. Got two in my freezer. Just need to ask the wizard for courage
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Looks great!!! I need to do more briskets; makes great sandwiches! Don
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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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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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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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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.