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Sure this has been beat to death...

post #1 of 4
Thread Starter 
....so what's once more?

Doing a brisket for Christmas. Hopefully the pups won't have their feast on another nasty brisket.

Anyhow....I absolutely HATE trimming. I am very sloppy, and with being bi-polar get distracted VERY easy so I tend to lose interest in trimming very quickly. So who here cuts the cryovac open, hoses it off, dusts with rub and tosses it on?

I am fully aware that briskets are cooked using the probe tender gig. Disclaimer out of the way....how long does a "natural" Brisket take....minutes per pound? Not looking for a legally binding commitment...just a "they take me about 70 minutes per pound" type of statement. If you would feel "safer" replying to this question in private than by all means send me a message...

Thank you for your time.....

Let the "you don't cook be time" statements begin...

Merry Christmas
post #2 of 4
http://www.smokingmeatforums.com/t/118043/the-secret-to-good-sliced-brisket-defies-conventional-wisdom
post #3 of 4
Thread Starter 
Already have this saved. Will take me til mid-January to have read, and comprehended it all lol...
post #4 of 4

 

Ditto!

 

Just the actual first post/ recipe is all you need to read on there.

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