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Mar 25th, 2012
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Been too long! #7437396 02/18/19 05:10 PM
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redchevy Online Content OP
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Cooked a brisket and 2 racks of ribs for my MILís birthday yesterday. Smoked 14 hours at 250 over mesquite. Cut the flat and put the point back on for another 4 hours. The point finished melt in your mouth tender and juicy.

I remember seasoning bbq with my dad as a kid all he used was salt and pepper. I have tried a lot of different stuff and most has been good, but I have come back to salt and pepper thatís all it needs.
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Re: Been too long! [Re: redchevy] #7437440 02/18/19 05:39 PM
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Looks great. I agree... salt/pepper. up

Re: Been too long! [Re: redchevy] #7437495 02/18/19 06:26 PM
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food


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Re: Been too long! [Re: driedmeat] #7437534 02/18/19 06:56 PM
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Originally Posted by driedmeat
Looks great. I agree... salt/pepper. up

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Milf does the trick.

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Re: Been too long! [Re: redchevy] #7437546 02/18/19 07:07 PM
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Looks awesome!!

Re: Been too long! [Re: redchevy] #7437551 02/18/19 07:12 PM
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up food

salt / pepper / onion powder is pretty much all I ever use on brisket


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Re: Been too long! [Re: redchevy] #7438062 02/19/19 02:07 AM
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Good looking meat.

Re: Been too long! [Re: redchevy] #7438127 02/19/19 03:03 AM
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Agree, equal amounts of salt and pepper on a brisket are hard to beat. I wish I had your patience. I cook my brisket a little hotter and usually finish in 5 to 6 hour range.

Re: Been too long! [Re: redchevy] #7438275 02/19/19 01:02 PM
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Re: Been too long! [Re: djs303] #7438309 02/19/19 01:39 PM
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Originally Posted by djs303
Agree, equal amounts of salt and pepper on a brisket are hard to beat. I wish I had your patience. I cook my brisket a little hotter and usually finish in 5 to 6 hour range.

I was raised cooking them anywhere from 300-375 degrees. It does work and can make a heck of a good meal, but you almost have to use foil or it will burn the outside in my experience, it also tends to dry them out more if your not carefull. I also find that the hot fast brisket goes from tuff to falling apart in a snap.

When I started cooking them lower and longer I found they stay moist, I don't need foil or butcher paper, and they are tender, but can be easily cut without falling apart. The pieces were fork tender, but you could pick one up and it not break.

I occasionally will still cook one hot and fast if I have to, but I prefer not to. If the time is tuff you can hit it on the smoker for 4 or so hours then throw it in the oven at 250 and forget about it, it will still come out amazing. You should give it a try, I put this one on at 9 PM the night before for a noon time meal.


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Re: Been too long! [Re: redchevy] #7438854 02/19/19 09:40 PM
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Wow, you did good!

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