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Thread: Brisket

  1. #1
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    Default Brisket

    A whole packer cut brisket I cooked in the Green Egg.
    Attached Images Attached Images

  2. #2
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    Looks great.
    I don't need my name in the marquee lights....

  3. #3
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    looks good. is that a flat plus some but not a whole? i aint googling....just tell me dammit
    Ugh. Stupid people piss me off.

  4. #4
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    How long did it take and at what temp. Looks good.

  5. #5
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    Nice!
    Member of the Tenth Legion Since 2004

  6. #6
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    From what I understand a packer cut is the flat and point.

  7. #7
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    Looks tasty from here

    And just ignore the dentite. He knows how to google.
    Last edited by Luvin' Labs; 10-04-2018 at 02:26 PM.

  8. #8
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    I cooked it on about 200 until internal temp reached 165 then wrapped it in foil and cooked until internal temp reached 200. After I take it off the smoker I wrap it in towels,place it it in a closed cooler to rest for an hour or 2.

  9. #9
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    Doing one the same way this weekend. Hope it turns out half as good as that looks. Well done.

  10. #10
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    hell yeah I know how to google i just dont want to....

    how much did the whole thing weigh? 8-10lbs?

    Lewis' makes a damn fine brisket (whole) and their tagline is something like "this is what 18 hours tastes like".
    Last edited by 2thDoc; 10-04-2018 at 02:55 PM.
    Ugh. Stupid people piss me off.

  11. #11
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    Was it dry? I recommend injecting it with low sodium beef broth prior to smoking.
    Low country redneck who moved north

  12. #12
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    It was moist but I did inject it with beef broth and let it sit overnight in the fridge wrapped in Saran Wrap .

  13. #13
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    I cooked a 12lb brisket labor day weekend. Salt, pepper lil garlic and that was it. 10 hrs at 225 wrapped and cooled. Warmed it back up the next day and sliced. It was damn near perfect. The bark could have been better but it was the second brisket I had ever done.
    Quote Originally Posted by walt4dun View Post
    Monsters... Be damned if I'd ever be taken alive by the likes of faggot musslims.
    Quote Originally Posted by 2thDoc View Post
    I am an equal opportunity hater.

  14. #14
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    Quote Originally Posted by willk View Post
    The bark could have been better but it was the second brisket I had ever done.
    The which?

    Looks good CCK!

  15. #15
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    Pretty sure you you brought me meat off your first, I was still living downtown.. I really like brisket. And I really like a big ol fat cap on one.

  16. #16
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    Cooked at 200 until 165? Did that take 20hrs to just hit that?

  17. #17
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    He wrapped it at 165. Cooked to 200

    Sent from my Pixel 2 XL using Tapatalk

  18. #18
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    If you don't trim the thing too much you won't have to inject with beef broth. Fat has a purpose.

    Some dumb ass on youtube was injecting chicken thighs with something mixed in a shaker. Product placement doesn't always equate to the right way to do it.

  19. #19
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    Quote Originally Posted by JABIII View Post
    The which?

    Looks good CCK!
    What?
    Quote Originally Posted by walt4dun View Post
    Monsters... Be damned if I'd ever be taken alive by the likes of faggot musslims.
    Quote Originally Posted by 2thDoc View Post
    I am an equal opportunity hater.

  20. #20
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    Did you do burnt ends? Cliche I know, but damn it they are good
    D6CB082E-4B5C-406E-906C-63F3C5121B94.jpg

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