Brisket

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Rodcrafter
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Brisket

Post by Rodcrafter » November 15th, 2014, 6:42 am

I felt like you guys may want to see some Q today. So here is a 16 pound brisket going on my backyard RF at 6:00 am.

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Re: Brisket

Post by Gizmo » November 15th, 2014, 7:32 am

Out cooking in the frozen weather down your way RC?

Either way it looks tasty - I'll be right over…. :needfood:


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Brisket

Post by Rodcrafter » November 15th, 2014, 7:55 am

I know it was cold this morning but it is up to 54 now. lol

I had to put my cold weather shoes on.

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Re: Brisket

Post by Puff » November 15th, 2014, 8:26 am

It was cold here too this morning but it's 29 right now


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Re: Brisket

Post by Rodcrafter » November 15th, 2014, 8:31 am

Ouch


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Re: Brisket

Post by Puff » November 15th, 2014, 8:57 am

When I was a kid in Miami, we would get up to go to school and at 7am, we'd be scraping a solid frost off of the Buick windshield . But, by 11 am it was in the 70's.

For information point....will a brisket this size be used up in one meal or is there a plan for heating and eating a few times. I was looking in Sam's but they were about that large and many times it's just my wife and I. And is there a size zone that will be best regardless in terms of cooking?


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Brisket

Post by Rodcrafter » November 15th, 2014, 9:20 am

I prefer the size to be between 12 and 17 pounds. We will bag about 2 other dinners for the two of us. Yes that means I will eat a lot of this each time. Lol


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Re: Brisket

Post by Rodcrafter » November 15th, 2014, 9:55 am

4 hours in to the cook, and add a little chicken for lunch.Image


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Re: Brisket

Post by Rodcrafter » November 15th, 2014, 11:49 am

Chicken is done just in time for lunch. Image

I'd eat that.


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Re: Brisket

Post by Smokeone » November 15th, 2014, 12:32 pm

:LG:

Those shoes would have done you good here this am. Would have made u go right back in. Brisk 18 here at 6am.


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Re: Brisket

Post by Rodcrafter » November 15th, 2014, 3:32 pm

That is just too cool for me S1, but I did get this ole brisket cooked. I will have to get my electric knife out to get some pretty slices. I'm not in a contest so this will do for a sample. Now where was I supposed to be sending samples?Image


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Re: Brisket

Post by Big T » November 15th, 2014, 8:57 pm

:LG:


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Re: Brisket

Post by Puff » November 15th, 2014, 9:37 pm

That does look super tender. You could see the the shred on the larger ends. From your posts it would appear that the cook time was about 8 hours? would that seem like a typical time for that sized piece?


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Re: Brisket

Post by Rodcrafter » November 15th, 2014, 10:04 pm

It is the way I do it. When these large pieces of meat get to 160 inside temperature. They won't take any more smoke. So I wrap it up and continue the process. This keeps the "stall" from happening. I have waited on a brisket before and all it does it seems is dry the outside more. If you wrap it there is no stall. This makes it easy to plan what time you will serve too.


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Re: Brisket

Post by Pete Mazz » November 16th, 2014, 6:43 am

:yth:


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Re: Brisket

Post by Clover Ridge Smokers » November 16th, 2014, 7:58 pm

:LG: :LG:


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Re: Brisket

Post by The Czar » November 27th, 2014, 8:18 pm

You sent my samples right?


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Re: Brisket

Post by Rodcrafter » November 27th, 2014, 11:31 pm

Oops


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Re: Brisket

Post by The Czar » November 28th, 2014, 7:42 am

Not cool bro....


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Re: Brisket

Post by Tom_Heath » December 6th, 2014, 3:45 am

That sucker is ji-normous. Looks amazing, nice job.


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