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Saturday 7/7 Brisket

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hyyal

Smoke Blower
Joined
Apr 25, 2011
Messages
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Location
Winterville, NC
We're gonna have some fresh sweet corn, beans and homemade slaw to go with a nice brisket tomorrow. Had a "discussion" with the so-called butcher at Sam's.....I wanted a mid sized brisket, all they had on display was 12 - 15# plus.  I asked for a smaller one (8-9#).  He found one, but the price was $4.50/lb.....the bigger ones were $2.88/lb.  When I asked about the difference in price, he said....and I quote...."Well, it's a different cut."

One of the bigger ones was around 16# and was a packer cut.  All the others, including my smaller one was a trimmed flat.  I told him that I'd take the bigger one if he could separate the flat from the point for me.  He actually admitted that he had no idea what I was talking about.  In the end I got the size I wanted for $2.88. 

Anyway..had to vent and thank y'all for letting me.

Here she is....nicely rubbed.  currently in the fridge, awaiting heat & smoke tomorrow.

a31b0fa9_brisket070612.jpg
 
Ahhh...the smell of hickory & apple smoke is in the air. Brisket has been in for 1.5 hours.  More pics coming soon.
 
3 hours.

Temp holding at between 225 - 240* in the smoker. I haven't replaced my 2nd thermo yet.....so I'll clean the probe in a bit and check the IT.

d42051ec_brisket0707123hrs.jpg
 
Meat is resting. Double wrapped in foil & towels and sitting in an empty cooler.  Pics to follow.
 
OK!!  It's done.  This was an experimental brisky.  1st time going unwrapped the whole way and I flipped it (Fat down) 1/2 way through. 

It worked nicely!  Hard to get the juiciness in the pics...

abface19_brisket070712unwrapped.jpg


6b8a941c_brisket0707121stcut.jpg


4e26a36c_brisket070712slices.jpg
 
Sounds and looks good. Thumbs Up
 
Husker - pulled it off the smoker at 180* IT.  I didn't probe it while it rested, so I don't know what it was when sliced.  I'll pass along the slicing compliment to my wife...she wields a mean blade!
 
Looks great - congrats on a great smoke
 
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