Doing a brisket on the modified RF braunfel (completed) more pics

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boykjo

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Apr 28, 2010
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Picked this flat up at the foodlion marked down.... I see the butcher mark down meat thats no where near the experation date.. I think he likes giving people a break every now and then if some meat is not moving.....

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The fat cap was about 1/16th of an inch..... didnt trim.... saw no need

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Injected raptor style with beef broth and Moores marinade with some john henrys pecan rub

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well I would say its the next best thing to being there with k-dog and fpnmf.......
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Will be a long evening and night but I'm sure it will be worth the wait........ Will smoke with charcoal, RO lump and hickory

Joe
 
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the braunfel held steady at 227... had to reload every 2.5hrs........

placed it in a pan at 160 degrees with some Moores and beef broth and covered with foil......

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pulled it at 198 degrees at 4:18 am and removed from pan and wrapped in foil............. slices to come.... going to get some sleep.....

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Thanks for looking

Joe
 
If it tastes half as good as it looks...Warn them you are not Dead, it's a BLISS COMA!...JJ
 
First off, good morning.......................... sliced up half the brisket, removed a slice from the middle and taste tested..............Awesome,,,,,,  just right on tenderness and not dry........ I am very pleased with the results.......

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evidently the fat cap was thicker than I thought............ oh well......

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Some bear-veiw......

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That extra strip is from the fat from the slice I just ate

Thanks for looking...........

Joe
 
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Had to wait for Mrs boykjo to get home to plate up supper.........  Bob evans mashed taters, green giant yellow corn, McCormik au,jus  and brisket.....

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Right now the potatoes and corn are by themselves........ I mix the corn in the mashed potatoes...... wont have it any other way........

The mrs liked it so much she wanted to me to slice it up for sammies so half went to the slicer

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Thanks for looking

Joe
 
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