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Been too long!
#7437396
02/18/19 05:10 PM
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Joined: Oct 2004
Posts: 39,542
redchevy
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OP
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Cooked a brisket and 2 racks of ribs for my MIL’s 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 that’s all it needs.
It's hell eatin em live
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Re: Been too long!
[Re: redchevy]
#7437440
02/18/19 05:39 PM
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Joined: Oct 2010
Posts: 909
driedmeat
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Looks great. I agree... salt/pepper.
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Re: Been too long!
[Re: redchevy]
#7437495
02/18/19 06:26 PM
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Joined: Nov 2009
Posts: 91,416
bill oxner
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Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill
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Re: Been too long!
[Re: driedmeat]
#7437534
02/18/19 06:56 PM
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Joined: Jan 2011
Posts: 65,525
SnakeWrangler
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Looks great. I agree... salt/pepper.
I believe in science and I’m an insufferable [censored] Actually, BBC is pretty damn good "You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"
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Re: Been too long!
[Re: redchevy]
#7437546
02/18/19 07:07 PM
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Joined: Jan 2016
Posts: 7,759
snake oil
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"You may all go to hell and I will go to Texas".
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Re: Been too long!
[Re: redchevy]
#7437551
02/18/19 07:12 PM
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Joined: Sep 2012
Posts: 12,865
PMK
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salt / pepper / onion powder is pretty much all I ever use on brisket
"everyone that lives dies but not everyone who dies lived..."
~PMK~
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Re: Been too long!
[Re: redchevy]
#7438062
02/19/19 02:07 AM
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Joined: Dec 2008
Posts: 5,192
LonestarCobra
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Re: Been too long!
[Re: redchevy]
#7438127
02/19/19 03:03 AM
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Joined: Nov 2012
Posts: 629
djs303
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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.
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Re: Been too long!
[Re: redchevy]
#7438275
02/19/19 01:02 PM
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Joined: Apr 2005
Posts: 43,911
Stub
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Re: Been too long!
[Re: djs303]
#7438309
02/19/19 01:39 PM
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Joined: Oct 2004
Posts: 39,542
redchevy
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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. 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.
It's hell eatin em live
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Re: Been too long!
[Re: redchevy]
#7438854
02/19/19 09:40 PM
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Joined: Nov 2004
Posts: 11,407
Choctaw
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