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TEXAS STYLE BRISKET

crankybuzzard

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Thanks Danny, paddle over and I'll share.    Yeah maybe another 40 years of smoking, I might get the hang of it, Hope you and yours are well

Gary
Paddle over may be how you get to the store this weekend bud. Lots more rain headed your way, keep your powder dry!
 

pc farmer

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Great looking briskey Gary.

Can you believe I still haven't done a packer?
 

tropics

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As I have said before I can't remember seeing a brisket you did that didn't look great thanks for sharing

Richie

 

gary s

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Thanks Richie,  I keep telling everyone Briskets are easy !!

Gary
 

tropics

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Thanks Richie,  I keep telling everyone Briskets are easy !!

Gary
They are not any different then any other cut.I did a small pointa few weeks ago.

Richie
 

kc5tpy

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C'Mon Adam!  Get in the game!!  You got this!

Side note:

Gary; I was looking at your plate picture.  Is hard to tell.  We are talking store bought here; like from H.E.B. but is a pretty heavy mustard potato salad popular in your part of Tx.?  In south Tx. ( I mean San Antonio and below )  places like H. E. B. sell potato salad that has quite a lot of mustard in it.  I do put mustard in mine but not as much.  Keep Smokin!

Danny
 

gary s

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Nope, homemade  with a little mustard for color, We never buy store bought tater salad or cold slaw.

Gary
 

crankybuzzard

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Nope, homemade  with a little mustard for color, We never buy store bought tater salad or cold slaw.

Gary
That would be like serving Ranch Style Beans with your brisket, just wrong!
 

gary s

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That would be like serving Ranch Style Beans with your brisket, just wrong!
Yeah, I'm kinda funny about those things, not that they don't have a place sometimes But when I do Brisket, Ribs etc.

I go homemade on everything sauce included. 

Cloudy here again, no rain !!

Gary
 

gary s

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At what temp do you pull the brisket off to rest? Thank you
I pulled this one at 203º   I could have pulled at 200º      as a rule  somewhere between 200º and 205º   But it really depends on the brisket. I know that's not an exact answer, But it's not clear cut It depends on a bunch of things, Check out my other brisket post.

http://www.smokingmeatforums.com/t/...r-the-misconception-of-the-1-to-1-5-hour-rule

http://www.smokingmeatforums.com/t/...st-on-misconception-of-the-1-to-1-5-hour-rule

Gary
 

HalfSmoked

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Nice looking brisket well help me polish up on mine. I have never wrapped anything could be missing out on something I guess but have had no problem with dinner guess showing up each time.
 

gary s

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Hey if not wrapping work, and you are happy I wouldn't change, although you might try if one time just to see.  A lot of folks on here never wrap, some use foil, I like paper, kinda the best of both.

I've smoked lots of briskets necked and they were great,  A lot of the time it depends on the mood i.m in. I have smoked hundreds of briskets in the past 40 years, and tried just about everything you can imagine 

Gary
 

dukeburger

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Nice job gary! Now I need to get another one going!!



Are you willing to share your BBQ sauce recipe or is it top secret?
 

gary s

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Thanks  I appreciate it    I PMed it to you

Gary
 

bbct

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Thank you for the help. Newbie here all help is appreciated. We have a local cook off this weekend and need all the help we can get.
 

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