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Sundays' Dinner: Brisket Flat

silverwolf636

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I guess you could say that this will be my first -real- Brisket. The others that I did was them peppercorn things that my wife brought home from the store. Here are some shots of preparation.

It's currently sitting in the fridge, rubbed down and wrapped in plastic wrap. I goin to let it sit for the night.

This is a small flat to start out.









I will have the finish product pics tomorrow evening.

--ray--

(0|||||0)
 
Last edited:

mballi3011

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Now is that what you pay for a brisket flat there Ray. Now you are paying 4.00 plus a pound for a brisket and I'm not sure that just because it's angus meat. Thats not worth it is it???
 

silverwolf636

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Now is that what you pay for a brisket flat there Ray. Now you are paying 4.00 plus a pound for a brisket and I'm not sure that just because it's angus meat. Thats not worth it is it???
Actually, around here, I really don't know how much brisket costs. It's not popular around here and I hardly see in the stores unless you special order it.

--ray--
 

silverwolf636

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Well, I have the misses upset with me again. I was making my brisket mop last night and Jacob come running down the stairs wanting to know what smelled so good.

That didn't go over well with the misses cause she complained to him that he never comes running down them steps like that when she's cookin somethin.

I will admit, I had tears in my eyes laughin so hard. Huh, that didn't help matters out either.

--ray--
 

Bearcarver

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Saw your name, and wondered why there wasn't any Bacon wrapped around this Brisket Fattie, but then.......................

OK, I'm waiting!

Bear
 

silverwolf636

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That looks like a real nice brisket.  What did you rub it with?
p { margin-bottom: 0.08in; }
Brisket Rub And Sauce

RUB:
2 1/2 tablespoons dark brown sugar
1 1/2 teaspoons dried sweet basil
1/8 teaspoon ground cumin
3/4 teaspoon ground coriander
3/4 teaspoon ground savory
3/4 teaspoon dried thyme
3/4 teaspoon black pepper
3/4 teaspoon white pepper
2 tablespoons paprika
2 teaspoons dry mustard
2 teaspoons onion powder
2 teaspoons garlic powder
salt to taste


SAUCE:
1/4 cup vinegar
1/4 cup brown sugar
1/4 cup Worcestershire sauce
2 cups water
1 cup ketchup
1 onion; minced
1 teaspoon celery seed
salt to taste



Saw your name, and wondered why there wasn't any Bacon wrapped around this Brisket Fattie, but then.......................

OK, I'm waiting!

Bear
Bear, That's the next Brisket. I -will- have the bacon weave. Just keep your eyes open. LOL

I may do one for the family get-together this week: Not sure.

--ray--

(0|||||0)
 
 

silverwolf636

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This little 3 pounder plateaued on me at 148 and won't move. UGH!!! I'm am really tryin to be patients here but the aroma out there is makin it hard to bear.

--ray--

(0||||0)
 

bmudd14474

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This little 3 pounder plateaued on me at 148 and won't move. UGH!!! I'm am really tryin to be patients here but the aroma out there is makin it hard to bear.

--ray--

(0||||0)
Its teasin you Ray.
 
 

silverwolf636

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Well I found my problem. I've been lookin out the window at my 4" thermo and it's been reading 225 most of the time when my little 2" (newer) thermo was reading 175. I couldn't read the little one from the window so I left it at that. I did calibrate the big one before I started suspecting that it was off. OFF? I'm thinkin the thing just took a crap on me. UGH!

So with a 2.85 # brisket I'm now sitting on six hours and it's only at 156.

--ray--

(0||||0)
 

raptor700

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  with a 2.85 # brisket I'm now sitting on six hours and it's only at 156.  
  Wow Ray, If Low and slow is the key, then you should have a very tender brisky (soon)?
 

silverwolf636

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Well I finally hit my 175 mark and wrapped it in foil. At a little after seven I hit the 195 mark. So now it's all wrapped up in towels in my cooler for a couple of hours. Sorry to say but I have to hit the sack to get up at 4am.

--ray--
 

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