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Brisket by Request

357mag

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Thursday night my wife asked me if I could do a brisket for Saturday. Her two sisters had both requested a brisket since we will be celebrating my wife's oldest sister's birthday on Saturday. That meant that I would have to go out Friday morning and find a good brisket to smoke. I had been Jonesing for some brisket for a couple of weeks now so I readily agreed. I was very blessed in that the very first Walmart I went to had only one brisket, but it was perfect. It was a 10# brisket that was very fresh and very limp and supple. Unfortunately, their brisket prices have gone up from $1.98 to $2.68 a pound. It is still cheaper than a flat only from Harris-Teeter at $4.99 a pound.

Hear she is all rubbed down and ready to go in the fridge for a few hours. I used EVOO instead of mustard to help the rub stick and my rub is one of my own recipes that I have had a lot of success with.



More qview to follow. It has been in the GOSM since 10:30PM last night and is around 185 internal right now at 9:20AM. I foiled it this morning when it hit 170. My GOSM stayed steady at 230 all night so I was even able to get some sleep last night.

Stay tuned for more pix later in the day.
 

SmokinAl

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Looks good so far!  
 

357mag

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The only down side is that I have been dieting for a few weeks now and I have lost 9 pounds. I will definitely gain some of it back tonight!
 

chris_harper

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Looks good. Can't wait to see the final product. Mine is almost done. It started raining on me around 4 this morning. Grrr, rain. I need to till up my garden plot still, but it won't dry out enough to let me do it.
 

Bearcarver

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Don't mind me---I'm just marking this so it does't get to the archives, before I see the finish!



Bear
 

les3176

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Makes you feel good when people ask you to smoke for them!! Can't wait to see the end product!!
 

357mag

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Finally got back home. Everyone loved the brisket and I got many compliments. I have to thank this forum for all of my success in smoking brisket. All that I have learned about smoking brisket, I learned from reading and participating in this forum. Now the qview. I apologize tor the crappy pix but I was not home and only had my phone to snap a couple with.

Out of the foil, with the point cut off and put away for future snacking.



Sliced and ready to eat

 

Bearcarver

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Looks good!

Any left??

Thanks for showing,

Bear
 

rbranstner

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So how did it turn out? Nice and juicy? Anything you plan to do different next time? Looks like it turned out great and thats awesome that everyone raved about it.
 

357mag

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It was very tender and flavorful. It was a little drier than I like but that was probably because it got done a couple of hours sooner than I anticipated (no stall this time). I double foiled it and put it in the oven at about 185 for about 3 hours to keep it hot. That is probably why it was a little dry. After slicing I spooned the drippings over it to moisten it up and it was great.

My wife's sister, who is critical of everything said that it was so tender it was melting in her mouth. Victory was mine!
 

Bearcarver

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Mag,

Did you add any kind of liquid when you foiled it at 170˚?

Bear
 

SmokinAl

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Well if the wife's sister said it was good. That's good enough for me!   
 

357mag

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Did you add any kind of liquid when you foiled it at 170˚?
Yes I did. Along with some drippings I added about a cup of beef broth seasoned with Worcestershire, soy sauce, onion and garlic. But about 2 hours before I was to leave to take it over for supper I drained the liquid and put the liquid in the fridge so I could skim off the grease. I then double foiled the brisket and put it in a cooler wrapped in towels.
 

chef willie

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looks real good....remember, we're always our own worst critics..the girls liked it, enough said
 

357mag

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I liked it too. It was a little dry, but not popcorn fart dry. Besides, I have enough point stashed away to keep me in burnt ends for a couple of days.
 

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