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Back to brisket #8835329 04/17/23 03:44 PM
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redchevy Offline OP
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Been a while since I cooked a brisket. Had a family get together for my daughters birthday, she said she wanted brisket and chicken on the bone. Smoked an 18 pounder, smallest one H‑E‑B had, but was a good looking brisket. Put it on the smoker at 9 pm and took it off at 1:30pm the next afternoon, longest I have ever smoked one on a mix of oak and mesquite burned to coals. Came out great.
Making coals
[Linked Image]
Coming off
[Linked Image]


It's hell eatin em live
Re: Back to brisket [Re: redchevy] #8835332 04/17/23 03:46 PM
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What’s the chunk to the side of the brisket?



Re: Back to brisket [Re: redchevy] #8835345 04/17/23 04:14 PM
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redchevy Offline OP
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That’s the deckle, some are pretty well attached and I cook them attached some hang off and tend to cook better separate from the brisket. It was a mid morning snack and while some would think it was fatty, I prefer my brisket off the point end of the cut so I was in heaven munching on it for breakfast after a night of tending fire.


It's hell eatin em live
Re: Back to brisket [Re: redchevy] #8836271 04/19/23 01:13 AM
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Nice! I prefer the point also.



Re: Back to brisket [Re: redchevy] #8836284 04/19/23 01:44 AM
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You left the brisket on the smoke without wrapping it from 9PM to 1:30Pm?

Re: Back to brisket [Re: redchevy] #8836311 04/19/23 02:38 AM
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Originally Posted by redchevy
That’s the deckle, some are pretty well attached and I cook them attached some hang off and tend to cook better separate from the brisket. It was a mid morning snack and while some would think it was fatty, I prefer my brisket off the point end of the cut so I was in heaven munching on it for breakfast after a night of tending fire.


We also call it the chefs cut. Gotta have a little snack during the cook grill

Re: Back to brisket [Re: scalebuster] #8836312 04/19/23 02:44 AM
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Originally Posted by scalebuster
You left the brisket on the smoke without wrapping it from 9PM to 1:30Pm?


It’s really not that big of a deal. The wrap helps it cook faster, that’s really all it’s for.


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Re: Back to brisket [Re: scalebuster] #8836318 04/19/23 03:00 AM
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redchevy Offline OP
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Originally Posted by scalebuster
You left the brisket on the smoke without wrapping it from 9PM to 1:30Pm?

didn’t wrap it but for the last 2-3 hours put a piece of foil to block a little more direct heat.


It's hell eatin em live
Re: Back to brisket [Re: MacDaddy21] #8836320 04/19/23 03:03 AM
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redchevy Offline OP
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Originally Posted by MacDaddy21

We also call it the chefs cut. Gotta have a little snack during the cook grill

Gonna borrow that


It's hell eatin em live
Re: Back to brisket [Re: redchevy] #8836351 04/19/23 10:58 AM
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Originally Posted by redchevy
Originally Posted by scalebuster
You left the brisket on the smoke without wrapping it from 9PM to 1:30Pm?

didn’t wrap it but for the last 2-3 hours put a piece of foil to block a little more direct heat.



I have never used the Texas crutch, or wrapped a brisket, it's just not needed, if you know what you are doing. Now when I pull my brisket off around 203 degrees I will wrap it in foil and a towel and let it rest that way.

I am a master.


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Re: Back to brisket [Re: Superduty] #8836412 04/19/23 01:32 PM
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Originally Posted by Superduty
Originally Posted by redchevy
Originally Posted by scalebuster
You left the brisket on the smoke without wrapping it from 9PM to 1:30Pm?

didn’t wrap it but for the last 2-3 hours put a piece of foil to block a little more direct heat.



I have never used the Texas crutch, or wrapped a brisket, it's just not needed, if you know what you are doing. Now when I pull my brisket off around 203 degrees I will wrap it in foil and a towel and let it rest that way.

I am a master.

[Linked Image]

Last edited by TPACK; 04/19/23 01:32 PM.
Re: Back to brisket [Re: BigPig] #8836631 04/19/23 09:08 PM
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Originally Posted by BigPig
Originally Posted by scalebuster
You left the brisket on the smoke without wrapping it from 9PM to 1:30Pm?


It’s really not that big of a deal. The wrap helps it cook faster, that’s really all it’s for.


That’s too much smoke for me. I wrap mine after 4 hours.

Re: Back to brisket [Re: redchevy] #8836675 04/19/23 10:36 PM
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Looks really good; I love good bark and smoke!!

Re: Back to brisket [Re: scalebuster] #8836768 04/20/23 01:04 AM
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Originally Posted by scalebuster
Originally Posted by BigPig
Originally Posted by scalebuster
You left the brisket on the smoke without wrapping it from 9PM to 1:30Pm?


It’s really not that big of a deal. The wrap helps it cook faster, that’s really all it’s for.


That’s too much smoke for me. I wrap mine after 4 hours.

Cooking with coals instead of a fire in the firebox makes a considerable difference.


It's hell eatin em live
Re: Back to brisket [Re: redchevy] #8836797 04/20/23 01:37 AM
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I’m sure that’s going to be tasty ! chef

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