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4 big Prime Briskets

73saint

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Pulled an all-nighter for a few clients Friday night. Prime brisket was on the menu. Since it was a late night cook, and after the work week I had, I didn’t get too many pics but here’s the jist.
I just had a bunch of hickory delivered. It’s so frustrating having wood delivered not properly seasoned. I hate complaining because it was some pretty hickory; but it hissed and sizzled all night long. I was worried the meat might suffer. A192C941-0583-4DAB-8594-EB238A968A06.jpeg
Fortunately the meat did not suffer at all. As much thick smoke as I saw coming out of the stack all night, I just knew it would be bitter. Those Langs draft like a champ.
6B5AFAF1-6BF5-4896-83E1-51B14DFCD73D.jpeg
I ran out of my usual rub, oak ridge black ops. So this go round I used Chupacabra brisket magic. Altons rubs never disappoint, and this was no different.
63B5701B-79EB-4ECB-9624-C581AFD8E454.jpeg
I ran between 235-250 all night. Wrapped when bark was set how I like, then probed for tenderness and temp the rest of the way. All in all the cook took right at 11 hours.
3E21046A-6AF5-4838-86AA-F2EBA85466A5.jpeg
I got a little impatient with this guy. Not quite set in the middle but it was still tasty (we kept one for the house).
ABC55EC3-F52C-4589-AD54-D8E34AA833EF.jpeg
I love brisket. Now for leftovers. The best part!
 

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73saint

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Not quite sure how a picture of quartz ended up in there, but I guess it’s appropriate considering that’s where I’ve been spending all my time lately.
 

sawhorseray

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Nice piece of work, Like! RAY
 

chopsaw

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Looks great , nice cook .
 

jcam222

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Looks awesome!! Should be some happy clients. I’m still learning my Lang but I have used a fair amount of semi green oak mixed in with seasoned cherry. I can hear it sizzle a little but has worked out great for flavor. I have been loading up the warming box with the greener stuff to use towards the end.
 

73saint

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Looks good!
Thanks Peachy!
Nice piece of work, Like! RAY
Thank you Ray!
Looks fantastic!
Thanks Jim!
Wow nice job where's my plate?

Warren
Lol. Thanks Warren!
Nicely done !
Thanks winter!
Looks great , nice cook .
Thanks chop!
Looks awesome!! Should be some happy clients. I’m still learning my Lang but I have used a fair amount of semi green oak mixed in with seasoned cherry. I can hear it sizzle a little but has worked out great for flavor. I have been loading up the warming box with the greener stuff to use towards the end.
Thanks jcam. Yeah I normally warm my splits in the warmer. But these splits were so huge I was spending all of my free time using the dang kindling cracker. Thank goodness for that tool, otherwise I would have been screwed!
 

SmokinAl

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That is some good looking brisket!
I would love to have a stack of wood like that!
But don’t have the room for even 1/4 of that!
Have to get my wood as needed. I probably would have a months supply if my storage was full to the top.
Al
 

indaswamp

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Awesome looking briskets! Glad to see you back cooking stuff.

Kindling cracker? Is that some special tool I don't know about or just a nickname for an ax?
 

jcam222

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Awesome looking briskets! Glad to see you back cooking stuff.

Kindling cracker? Is that some special tool I don't know about or just a nickname for an ax?
I have one too, haven’t used it yet as my first load of wood was split down to Coke can circumference. Will use a lot on loads of wood I have coming.
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indaswamp

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I have one too, haven’t used it yet as my first load of wood was split down to Coke can circumference. Will use a lot on loads of wood I have coming.
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Cool! Thanks! Never seen it before....
 

daspyknows

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Looks good. Wish I could trade some of my cherry, pear or apple wood for some of that hickory. Aint no hickory in California.
 

BB-que

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Pulled an all-nighter for a few clients Friday night. Prime brisket was on the menu. Since it was a late night cook, and after the work week I had, I didn’t get too many pics but here’s the jist.
I just had a bunch of hickory delivered. It’s so frustrating having wood delivered not properly seasoned. I hate complaining because it was some pretty hickory; but it hissed and sizzled all night long. I was worried the meat might suffer. View attachment 495765
Fortunately the meat did not suffer at all. As much thick smoke as I saw coming out of the stack all night, I just knew it would be bitter. Those Langs draft like a champ.
View attachment 495763
I ran out of my usual rub, oak ridge black ops. So this go round I used Chupacabra brisket magic. Altons rubs never disappoint, and this was no different.
View attachment 495760
I ran between 235-250 all night. Wrapped when bark was set how I like, then probed for tenderness and temp the rest of the way. All in all the cook took right at 11 hours.
View attachment 495761
I got a little impatient with this guy. Not quite set in the middle but it was still tasty (we kept one for the house).
View attachment 495762
I love brisket. Now for leftovers. The best part!
Well done - looks like you nailed them.
 

HalfSmoked

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Thanks for the like saint it is appreciated.

Warren
 

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