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Back to brisket
#8835329
04/17/23 03:44 PM
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Joined: Oct 2004
Posts: 39,549
redchevy
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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 Coming off
It's hell eatin em live
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Re: Back to brisket
[Re: redchevy]
#8835332
04/17/23 03:46 PM
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Joined: Oct 2008
Posts: 16,793
68rustbucket
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What’s the chunk to the side of the brisket?
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Re: Back to brisket
[Re: redchevy]
#8835345
04/17/23 04:14 PM
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Joined: Oct 2004
Posts: 39,549
redchevy
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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
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Re: Back to brisket
[Re: redchevy]
#8836271
04/19/23 01:13 AM
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Joined: Oct 2008
Posts: 16,793
68rustbucket
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Nice! I prefer the point also.
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Re: Back to brisket
[Re: redchevy]
#8836284
04/19/23 01:44 AM
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Joined: Nov 2010
Posts: 6,287
scalebuster
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You left the brisket on the smoke without wrapping it from 9PM to 1:30Pm?
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Re: Back to brisket
[Re: redchevy]
#8836311
04/19/23 02:38 AM
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Joined: Aug 2011
Posts: 2,637
MacDaddy21
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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. We also call it the chefs cut. Gotta have a little snack during the cook
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Re: Back to brisket
[Re: scalebuster]
#8836312
04/19/23 02:44 AM
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Joined: Aug 2009
Posts: 22,716
BigPig
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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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Joined: Oct 2004
Posts: 39,549
redchevy
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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
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Re: Back to brisket
[Re: MacDaddy21]
#8836320
04/19/23 03:03 AM
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Joined: Oct 2004
Posts: 39,549
redchevy
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We also call it the chefs cut. Gotta have a little snack during the cook Gonna borrow that
It's hell eatin em live
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Re: Back to brisket
[Re: redchevy]
#8836351
04/19/23 10:58 AM
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Joined: Oct 2004
Posts: 22,446
Superduty
"The Regulator"
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"The Regulator"
Joined: Oct 2004
Posts: 22,446 |
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.
'It's Only Treason if You Lose."
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Re: Back to brisket
[Re: Superduty]
#8836412
04/19/23 01:32 PM
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Joined: Apr 2008
Posts: 4,547
TPACK
Extreme Tracker
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Extreme Tracker
Joined: Apr 2008
Posts: 4,547 |
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.
Last edited by TPACK; 04/19/23 01:32 PM.
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Re: Back to brisket
[Re: BigPig]
#8836631
04/19/23 09:08 PM
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Joined: Nov 2010
Posts: 6,287
scalebuster
THF Trophy Hunter
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Posts: 6,287 |
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.
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Re: Back to brisket
[Re: redchevy]
#8836675
04/19/23 10:36 PM
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Joined: May 2005
Posts: 2,409
Huntmaster
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Looks really good; I love good bark and smoke!!
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Re: Back to brisket
[Re: scalebuster]
#8836768
04/20/23 01:04 AM
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Joined: Oct 2004
Posts: 39,549
redchevy
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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
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Re: Back to brisket
[Re: redchevy]
#8836797
04/20/23 01:37 AM
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Joined: May 2010
Posts: 4,493
1955
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Posts: 4,493 |
I’m sure that’s going to be tasty !
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