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Posted: 1/7/2023 2:59:46 PM EDT
Cooked around 70 pounds of brisket for family and friends. I feel like I’ve honed in on my technique after years and years. You just can’t buy brisket this good.
Always go with post oak and pecan splits as my wood. Shoot for 250 smoking temp. Minimal trim, just removing any large patches of fat or silver skin on top. Course salt and 16 mesh pepper for the rub, that’s it. I typically shoot for around a 205 internal but I do start probing them around 195. Attached File Attached File Attached File Attached File |
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Looks amazing
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Approved
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:thud: ...fainted... Indeed - does look amazing.
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70 lbs!?!
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Now that is a smoke ring.
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Mind writting up a step by step? I tried my first brisket thursday, and was not impressed. Meat was smokey but did not have a nice amoke ring. Just how much amoking wood do you use? I tried keeping my temp at 225, pulled it off at 200, reated for a few hours.
4.5 lbs, pulled at 195 degrees for the rest, wrapped at about 145 after 90 minuts stall with foil. 5 hours and 35 min total time in the egg. |
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Beautiful!!!!
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That's a beauty!
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Preferred pronoun: MARINE
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Originally Posted By raverill: Looks amazing View Quote Originally Posted By ARHank: Approved View Quote Originally Posted By funnelcake: :thud: ...fainted... Indeed - does look amazing. View Quote Damn. Well done. 70 pounds? Fuck me. I am not that rich. |
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do you smoke 'em in those pans?
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Damn nice looking briskets!!!!
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The dildo of consequence rarely arrives lubed.
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Originally Posted By Tango-22: They go in the pans when they hit around 170 internal. View Quote View All Quotes View All Quotes Originally Posted By Tango-22: Originally Posted By Harmonic_Distortion: do you smoke 'em in those pans? They go in the pans when they hit around 170 internal. What is your smoker set-up? @Tango-22 |
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Originally Posted By OldCarGuy: What is your smoker set-up? @Tango-22 View Quote View All Quotes View All Quotes Originally Posted By OldCarGuy: Originally Posted By Tango-22: Originally Posted By Harmonic_Distortion: do you smoke 'em in those pans? They go in the pans when they hit around 170 internal. What is your smoker set-up? @Tango-22 @OldCarGuy I use a gravity fed charcoal cooker. Stumps is the brand name. Mine is the classic. Attached File |
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Originally Posted By Shinji_Ikari: Mind writting up a step by step? I tried my first brisket thursday, and was not impressed. Meat was smokey but did not have a nice amoke ring. Just how much amoking wood do you use? I tried keeping my temp at 225, pulled it off at 200, reated for a few hours. 4.5 lbs, pulled at 195 degrees for the rest, wrapped at about 145 after 90 minuts stall with foil. 5 hours and 35 min total time in the egg. View Quote Too be honest a "smoke ring" can be made with certain rub's and does not indicate anything special, just a sight for the eyes. but you may have wrapped too early. 165-170 is my target temp for wrapping. you should have thin blue smoke coming out the stack. don't worry about low and slow at 225, you can get same result's at 250 275 hell I cook brisket at 300. 195 internal temp is too low, IMO, you prolly need 200. simple way to know if it's done poke it with a instant read therm, if it feels like butter it's ready to pull |
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Originally Posted By JoseCuervo: Damn. Well done. 70 pounds? Fuck me. I am not that rich. View Quote View All Quotes View All Quotes Originally Posted By JoseCuervo: Originally Posted By raverill: Looks amazing Originally Posted By ARHank: Approved Originally Posted By funnelcake: :thud: ...fainted... Indeed - does look amazing. Damn. Well done. 70 pounds? Fuck me. I am not that rich. These were all sold. I have an order right now for 11 more. Just have to catch them on sale and set a weekend aside to knock them out. |
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This looks great!
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The dildo of consequence rarely arrives lubed.
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Would
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