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Basic Brisket

Chasdev

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Only way to improve that post would be to advise folks to invest in a "cut proof" glove.
I have severed nerves in my left index finger from trimming a packer.
For under 20 clams much pain and blood loss can be avoided.
 

DRKsmoking

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Let me know if you you have any questions.
Thank you I will

That is why this forum is so good . Its nice to know you have a helping hand here when things look or are a little more than I/we though.
Always helpful and informative
And sometimes just that little twist on doing something that I might not have thought of

David

David
 

SmokinAl

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That’s a fine looking brisket Disco!
Very nicely done!
Al
 

disco

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Great info! Thanks for putting in all that work to post, this should be made a sticky!
Har! There are many great posts on briskets on this forum that could all be stickies but thanks for the compliment!

Looks great and very useful info. Market it as Brisket For Dummies like the books. I remember the trepidation before my first one.
I did it as a request for some of my viewers. They were afraid to give it a try. A couple have already done it with good results. We all needed someone to show us how easy it is.
 

disco

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Only way to improve that post would be to advise folks to invest in a "cut proof" glove.
I have severed nerves in my left index finger from trimming a packer.
For under 20 clams much pain and blood loss can be avoided.
Sounds like a great suggestion!

Thank you I will

That is why this forum is so good . Its nice to know you have a helping hand here when things look or are a little more than I/we though.
Always helpful and informative
And sometimes just that little twist on doing something that I might not have thought of

David

David
Truth. I was a total failure at smoking until I found this forum. So many people helped me to develop the confidence to spread my wings and try different thing.

That’s a fine looking brisket Disco!
Very nicely done!
Al
Thanks, Al! I do love a brisket!
 

MJB05615

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Great Brisket, Disco! Very easy steps and it looks delicious. Thanks for sharing.
 

disco

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Great Brisket, Disco! Very easy steps and it looks delicious. Thanks for sharing.
Thanks. So often I get hung up in burnt ends, injections, etc that I forget how good a basic brisket is.
 

hoity toit

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Looking good there buddy. Not too shabby Eh? nice smoke ring too.

ht
 

GaryHibbert

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Great tutorial, Disco!!!
I use pretty much the same method, with great results. I can't fit a whole packer in my MES 30, so I have to separate the point from the flat, and use 2 cooking racks (I put the point above the flat so the flat catches the drippings). But the point always goes for burnt ends--otherwise I'd be trimming all the fat off the slices before I could eat it. That's just Miss Linda and me--we don't eat any fat.
People are always afraid to do their first brisket (I know I sure was), but using your tutorial and method really makes the job pretty simple,
Gary
 

disco

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Great tutorial, Disco!!!
I use pretty much the same method, with great results. I can't fit a whole packer in my MES 30, so I have to separate the point from the flat, and use 2 cooking racks (I put the point above the flat so the flat catches the drippings). But the point always goes for burnt ends--otherwise I'd be trimming all the fat off the slices before I could eat it. That's just Miss Linda and me--we don't eat any fat.
People are always afraid to do their first brisket (I know I sure was), but using your tutorial and method really makes the job pretty simple,
Gary
Thanks, Gary. I love burnt ends too but this reminded me how good that fatty point slice is. However, avoiding fat is not a bad thing!

Great step by step. I will definitely follow this when I do another brisket!
Thanks! Let me know how you like it!
 

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