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Baby Brisket Time

Shady

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Joined Aug 10, 2011
So I’m off to a late start but I think I’ll be ok. Little back story in October we bought a cow, ended up being smaller then expected (517# hanging weight) but so far meat has been great. I requested they leave briskets as whole packer briskets and was surprised to see they only came in at roughly 6# each.
C8ABE124-FB82-4EBF-A5C7-0790AD3551CD.jpeg

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Hopefully she turns out good.

::Update 1::
SmokeFire is at 225 with some Lumberjack 100% Hickory, probe is in and now time to wait.
5846900E-3E64-440C-9CFB-78039F1C6E6F.jpeg


::Update 2::
Partly through stall got up to 160 and dropped to 155 and slowly starting to climb again.
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I think current game plan is to separate at 165 so I can make some burnt ends.

::Update 3::
Not sure what I was expecting from the point given total weight but this is what I have Burnt Ends.
D5D037D3-150A-4DF9-82EB-8EC6587A1E34.jpeg


::Final Update::
Went up to 201 when it passed probe test. Definitely learned something in dealing with such a small and thin brisket.
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Did not tear under its own weight but did pull apart easily.
 
Last edited:

SmokinAl

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Looking forward to seeing the finish!
Al
 

flatbroke

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Awesome. Good luck on your smoke. I butcher a few hundred pounds heavier but the brisket is only a little larger then the one you got.
 

Shady

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I butcher a few hundred pounds heavier but the brisket is only a little larger then the one you got.
The farmer said this one was about 100#-200# lighter then normal. He doesn’t process the cows but I did learn the Meat Processor he uses also runs a farm that raises Black Angus and Hogs. In talking with them they butcher their cattle at a much higher weight so I might directly go through them in the future. Schedule a cow and hog (or two) to pickup at same time.
 

smokin peachey

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Looks great. I’ve been waiting all day to see how your brisket turned out.
 

Shady

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Joined Aug 10, 2011
Learned a couple things. First is that when your paying for the cow the butcher seems to be more generous in trimming fat then store bought. Second on my next one I won’t be separating at the stall instead I will wrap at the stall. Maybe had some stock or something to account for how thin it is and how much was trimmed from it.
 

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