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Thread: Smoked Brisket

  1. #1
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    Jul 2012
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    Smoked Brisket

    I smoked my first whole brisket today, it came out amazing!
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  3. #2
    Join Date
    May 2006
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    my son bought a Traeger grille and smoked one with a rub from Texas, and the fat was soooo good that I didn't bother to trim it off! I think he said 16-18 hrs. on the grille!
    still juicy !
    remember, with electronics; when its brown,its cooking and when its black, its done!!!

  4. #3
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    Feb 2018
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    I love it. My last cook was through the night for the 4th. It was a 13 lb. Brisket some ribs and ribeyes for that night's dinner.

    The 2nd is there to protect the 1st. DTOM

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  6. #4
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    Apr 2012
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    I love smoking brisket. I usually use Butt Rub, let it rest to room temp. I give it a really strong smoke for 6 hours or whenever the stall hits. The stall is around 150 degrees. That's when the surface evaporation is equal to the amount of heat added. This can dry out the brisket if the fat cap is too thin. I keep mine at a 1/4inch thick. I use the texas crutch method, wrap the brisket in foil and mist it heavily with apple juice. You can keep it on the smoker and finish it or throw it in the oven. I favor the latter , it saves charcoal , and you're not adding much more flavor from smoke after 6 hours. I pull it when temps hit 195. I like to see it climb to 205 when resting. If its a smaller cut ill pull it at a higher temp. I rest it in a cooler to about 150 before I serve it. I love cutting it thin with my slicer and making philly cheese. mmmh

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  8. #5
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    Looks delicious
    Officially, Down for the count

    YOU HAVE TO GET OFF YOUR ASS TO GET ON YOUR FEET

    I know enough to know, I don't know enough
    Liberalism-Ideas so good they mandate them

  9. #6
    Join Date
    Jun 2003
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    in a tree looking in your window
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    Quote Originally Posted by handyandyva View Post
    I love smoking brisket. I usually use Butt Rub, let it rest to room temp. I give it a really strong smoke for 6 hours or whenever the stall hits. The stall is around 150 degrees. That's when the surface evaporation is equal to the amount of heat added. This can dry out the brisket if the fat cap is too thin. I keep mine at a 1/4inch thick. I use the texas crutch method, wrap the brisket in foil and mist it heavily with apple juice. You can keep it on the smoker and finish it or throw it in the oven. I favor the latter , it saves charcoal , and you're not adding much more flavor from smoke after 6 hours. I pull it when temps hit 195. I like to see it climb to 205 when resting. If its a smaller cut ill pull it at a higher temp. I rest it in a cooler to about 150 before I serve it. I love cutting it thin with my slicer and making philly cheese. mmmh
    I dont have any idea what in the hell you are talking about but it sounds pretty good
    If you dont stand behind our troops, please feel free...........to stand in front of them.

  10. #7
    Join Date
    Sep 2018
    Location
    Manassas, VA
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    Looks so yummy
    Can't wait to weekends to cook smoking brisket!

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