Brisket Today

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meowey

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Jul 16, 2006
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Howdy Folks,

Doing my second brisket today. Used a rub recipe by cajunsmoker:

http://www.smokingmeatforums.com/viewtopic.php?t=1647

Smoking with mesquite to 165F, will foil and cook to 195F, wrap in towels and rest for at least an hour in cooler.

Hour 2

brhour29206su2.jpg


Will post more pics as the day goes on.

Have fun!

Meowey
 

meowey

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Woody,

The probe in the pic is for a digital I got at Bed Bath and Beyond. I think the brand is Pyrex. I also have a Polder that gives the temp for both the meat and the smoker. The probe is a bit heavy and I thought it would fall out if the brisket. I also have another that I've had for years from Pampered chef.

Have not looked for a spare probe.

Meowey
 

joed617

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May 13, 2006
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Looking real nice meowey, how many hours are you into it? How many lbs is that beast .. and why do you live so far from me.. lol <I sound like the kid next door to me always asking why why why>



Joe
 

meowey

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At this time it has been in for 5.5 hours. It is a 6.25 lb flat. Sorry so far away.

thanks,

Meowey
 

meowey

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Thanks Rodger,

It smells great along with the mesquite. I put in some of Dutch's Wicked Beans and switched to hickory. That smells good too!

Thanks,

Meowey
 

joed617

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That looks great .. Nice looking brisket Meowey..I haven't decided what to smoke for the weekend .. I better decide fast before it's too late..

Joe
 

meowey

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Here are the final pics folks. Please enjoy!

Unwrapped and ready!

brunwrp090206op5.jpg


Sliced open!

brslice090206dk5.jpg


Plated with "Wicked Beans"

brplate090206kc0.jpg


This brisket is delicious. Moist and cut it with a fork tender. The mesquite and cajunsmoker's rub made it. Dinner guests raved!! I have been informed by the boss that she wants me to do this again.

Thanks for all your encouragement.

Regards,

Meowey
 

vulcan75001

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May 27, 2006
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Meowey...
Great job...looks really good....
Questions....Did it have much fat on it? or was it all cut off? Did you mop/spray it with anything? Any juice when you foiled it?..
Again.. good job....

Later
Richard
 

meowey

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Hey vulcan75001,

It did have a fat cap on it. I sliced the fat cap in a criss-cross pattern and smoked it fat cap down. A lot ot it rendered off. I was able to scrape the remaining fat off with the side of my knife before slicing. I sprayed with a 3 to 1 mix of apple juice and Jack Daniels. I sprayed heavily when I foiled and there was a fair amount of liquid in the pouch when I opened it after resting in the cooler wrapped in towels for about an hour.

Thanks for asking.

Meowey
 

vulcan75001

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May 27, 2006
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Danbury, Ct.
meowey
Thanks for the info....just trying to still figure out why the one I did turned out so dry and tough...must have just been a poor cut to start with... because I did mine just the same as you and everyone else...going to try it again...can't let the beast beat me down...LOL...

Thanks again
Richard
 

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