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Thread: Brisket

  1. #1
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    Default Brisket

    Went today and got me a pellet grill and a small brisket to try out tomorrow. Now How do I cook it? And what do I season it with? It’s only 3 pounds so I’m thinking 4 hours? Help me out

  2. #2
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    Step one: Ask your husband to plug your pellet grill in

  3. #3
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    ouch
    Listen to your elders. Not because they are always right but because they have more experiences of being wrong.

    "We make a living by what we get, we make a life by what we give" Sir Winston Churchill

  4. #4
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    You could do it if your husband would get his dick out of your ass.

  5. #5
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    1-1/2 hrs or so per pound at 225. Pull around 195 internal temp. It may cook faster since it's only 3lbs.

  6. #6
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    And keep it simple with salt and pepper.

  7. #7
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    let it got to 201 wrapped and it will pull apart


    If a man is alone in the woods, says something, and a woman does not hear, is he still wrong?

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    Everyday we wander farther from the men that fought and died for the South.

  9. #9
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    Don't forget to let it rest for AT LEAST an hour before you cut it up. And cut against the grain when you do.

  10. #10
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    Quote Originally Posted by Black Bart View Post
    Don't forget to let it rest for AT LEAST an hour before you cut it up. And cut against the grain when you do.
    This.
    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
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  11. #11
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    Quote Originally Posted by charlie horse View Post
    Everyday we wander farther from the men that fought and died for the South.
    This.


    Unfortunately.
    Quote Originally Posted by ecu1984 View Post
    Go Tigers!

  12. #12
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    Can’t speak to a pellet grill but a very good and simple rub is...

    1/3 cup Turbinado sugar
    1/3 cup sea salt
    1/4 cup chili powder
    1/4 cup fine ground coffee

    Mix good and put on an hour before it goes on the grill.

  13. #13
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    A 3 pounder isn’t going to be very good. Err, it will not be the good sliced brisket you are thinking of. You bought a flat, not a brisket.

    Smoke it till 200 then chop it up and put it over nachos or something.

    Next time buy a 13+ pounder. You need that fat (and the other part of the brisket) to make good brisket.

  14. #14
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    A 3 pound brisket? Next time save up for 3 pay days.

  15. #15
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    Wiz nailed it, I thought the same but I didn't wanna be the guy to rain on your parade.
    Low country redneck who moved north

  16. #16
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    Quote Originally Posted by Luvin' Labs View Post
    And keep it simple with salt and pepper.

    This , course ground pepper and kosher salt mixed 50/50

    Cook to around 165 and then wrap in butcher paper, 203 is magic number to me
    Last edited by tprice; 09-20-2020 at 07:44 AM.

  17. #17
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    Quote Originally Posted by wiz18 View Post
    A 3 pounder isn’t going to be very good. Err, it will not be the good sliced brisket you are thinking of. You bought a flat, not a brisket.

    Smoke it till 200 then chop it up and put it over nachos or something.

    Next time buy a 13+ pounder. You need that fat (and the other part of the brisket) to make good brisket.

    Have to agree, I tried a flat a while back. It was good but the thin part was some what dry but the thicker portion was perfect.



    How did it turn out

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