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Smoked my first brisket today #4109345 05/28/16 10:00 PM
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MrHorspwer Offline OP
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Smoked my first brisket today. Dry brined with salt about 18 hours before and pumped with some beef broth. Used Big Bad Beef Rub recipe from amazingribs.com. 16 hours at 225 on a large BGE with apple wood and BBQ Guru doing temp control. Wrapped in butcher paper, Aaron Franklin style, after the stall. Rested for 4 hours after it came out.

Small 10 lb choice from local butcher. $3.04/lb


Rubbed and ready to go


After 16 hour in the smoke


Slice from the flat (I was slicing a bit too thick)


Slice from the point


Chopped ends and reminder that knives are sharp, even serrated ones


Get in my belly!

Re: Smoked my first brisket today [Re: MrHorspwer] #4109355 05/28/16 10:09 PM
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MolaKule Offline
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You're making me hungry but how did you get that meat rolled-up into such a small piece of paper? grin2


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Re: Smoked my first brisket today [Re: MrHorspwer] #4109365 05/28/16 10:20 PM
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daves87rs Offline
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Looks good!!


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Re: Smoked my first brisket today [Re: MrHorspwer] #4109377 05/28/16 10:36 PM
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aquariuscsm Offline
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Oh my!! I LOVE brisket!!


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Re: Smoked my first brisket today [Re: MrHorspwer] #4109399 05/28/16 11:01 PM
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Bandito440 Offline
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Are there leftovers? I'll be over with some onion rings and sriracha mayo to make brisket sandwiches.


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Re: Smoked my first brisket today [Re: MrHorspwer] #4109452 05/29/16 04:54 AM
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Shannow Offline
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Really nice looking.

Re: Smoked my first brisket today [Re: MrHorspwer] #4109471 05/29/16 05:42 AM
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Bud Offline
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Mouth watering.


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Re: Smoked my first brisket today [Re: Shannow] #4109472 05/29/16 05:43 AM
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Kira Offline
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The dust is still settling from my friend's son's 35th birthday party. "Dad" got a smoker and did some brisket and chickens. Came out well....they tell me.

Your's looks darn good.

Re: Smoked my first brisket today [Re: MrHorspwer] #4109518 05/29/16 07:04 AM
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Mr Nice Offline
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Looks delicious.

Does it matter (texture of meat) if you cut it straight down or on an angle ?

Re: Smoked my first brisket today [Re: MrHorspwer] #4109538 05/29/16 07:20 AM
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dlundblad Offline
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Looks very delicious.

A brisket is on my to-do list this summer on the new Oklahoma Joe.

Tomorrow I am attempting my first whole chicken.


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Re: Smoked my first brisket today [Re: Mr Nice] #4109539 05/29/16 07:20 AM
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MrHorspwer Offline OP
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Originally Posted By: Mr Nice
Does it matter (texture of meat) if you cut it straight down or on an angle ?


Absolutly. Cutting brisket properly is just as important as how you cook it.

The muscle fibers in a brisket are very long and tough. If you were to cut with the grain of the meat, it would be stringy and hard to chew. The idea is to cut directly across the grain, which is why it gets cut at a very specific angle. I actually used the photo of the uncooked brisket as a reference for the grain pattern when I began slicing.

Brisket is actually two different muscles, called the flat and the point (also called the deckle). The flat is generally leaner, the point fattier. They are separated by a layer of fat. Each muscle has its own grain direction, so the flat gets sliced in a completely different way than the point.

When sliced properly, the cross section will show being made up as little sections (the actual muscle fibers) separated by intermuscular fat.

Re: Smoked my first brisket today [Re: MrHorspwer] #4109543 05/29/16 07:24 AM
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4WD Offline
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Nice - save me an end piece ... Love that carbon crunch on a brisket !

I cooked them at deuce & a quarter F for years - but then read stay below 212F (boiling point) to maintain more natural juice. I cook 200F these days ... Add wood on the hour for a good smoke ring ...
Brisket is such a bang for the buck ...

Re: Smoked my first brisket today [Re: MrHorspwer] #4109582 05/29/16 08:12 AM
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AirgunSavant Offline
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Schweet............
Its illegal to smoke Brisket in MD I think smile

Re: Smoked my first brisket today [Re: MrHorspwer] #4110037 05/29/16 07:21 PM
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mr_boring Offline
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NICE!!! I have one I rubbed at midnight last night, and will be putting it on about midnight tonight. Alternating chunks of cherry, pecan, and hickory. 225-250, no wrap.

Re: Smoked my first brisket today [Re: MrHorspwer] #4110040 05/29/16 07:24 PM
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FWIW, PROPERLY smoked brisket trumps ribeye any day of the week!

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