Smoking a brisket on Sunday, prep tonight.

Discussion in 'The Bar' started by JJDealer, Nov 10, 2012.

  1. JJDealer

    JJDealer Well-Known Member VIP

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    Start with a 15+lb choice brisket
    [​IMG][/IMG]
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    Trim and apply the dry rub, which consists of paprika,granulated garlic,granulated onion,cumin,oregano,brown sugar,touch of chipotle chili powder, and salt and pepper.
    [​IMG][/IMG]
    Wrap in plastic, then foil wrap until early Sunday morning.
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    I will be smoking around 225* with a mix of hickory and oak for minimum 12hrs, probably closer to 14.
    I will keep those who are interested up to date. Up date starting around 4am Sunday. :hat:
     
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  3. dinkus mayhem

    dinkus mayhem the boss of all men VIP

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  4. JJR

    JJR New Member

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    Then you take all that shit and wrap it in some img tags and bliggity blam -- brisket.
     
  5. Avery

    Avery Well-Known Member VIP

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    hamburger is 2.99 a lbs. by me now.

    you believe that shit?
     
  6. JJDealer

    JJDealer Well-Known Member VIP

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    Burger here is close to $4
     
  7. JJDealer

    JJDealer Well-Known Member VIP

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    I was hoping you were around, this will be nice. Stay tuned. Not much going on til Sunday.
     
  8. deverrant

    deverrant VIP Extreme Gold

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    Chriza likes brisket.
     
  9. KOC

    KOC Fuck this shit! VIP

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    Tell us what else he likes. :jj:
     
  10. JJDealer

    JJDealer Well-Known Member VIP

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    Nice. You don't? I vaguely remember or completely mistaking that you like it but had some that was too tough and fatty?
     
  11. Avery

    Avery Well-Known Member VIP

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    :omg:
     
  12. JJDealer

    JJDealer Well-Known Member VIP

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    Too lean for burgers but you get the drift. This is on sale this week.

    96% Lean Ground Beef
    $4.99 lb. Club Price
    4% fat. Ground Fresh Daily

    Price Valid 11/7/12 - 11/13/12
     
  13. Blackened

    Blackened Commitment to Excellence

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    separate the point when it's done and make burnt ends.. looking forward to the finish pics
     
  14. JJDealer

    JJDealer Well-Known Member VIP

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    I usually separate and make hash. I'm the only one in the family who appreciates burnt ends.
     
  15. Blackened

    Blackened Commitment to Excellence

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    nice.. I do that sometimes

    [​IMG]

    [​IMG]
     
  16. JJDealer

    JJDealer Well-Known Member VIP

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    You got it bro, looks great. My family also do not like a bunch of bark so I foil around 160* or so. Do you foil or just let it rip?
     
  17. deverrant

    deverrant VIP Extreme Gold

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    Beer, burgers, Nintendo, BBQ chicken, Frasier, the Dallas Cowboys, eating pussy, karaoke, pugs...

    Very close... My initial impression was negative because of the fatty/tough/gristliness. Haven't really had it since. So while I can't say definitively that I don't like it, I'm leaning in that direction until I'm dissuaded. It's not easily found around here I guess. I never see it in restaurants.
     
  18. JJDealer

    JJDealer Well-Known Member VIP

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    What rig do you use to smoke?

    I have the Pro Q Excel, the thing is nice. I can do a 12-14 hr smoke with minimal checking or adding.
     
  19. Blackened

    Blackened Commitment to Excellence

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    I foil at 160 too.. just to help it along and preserve moisture.. sometimes I'll inject w/ beef broth and spices
     
  20. JJDealer

    JJDealer Well-Known Member VIP

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    Got it. You had bad BBQ, that sucks. It is a unforgiving piece of meat, but done correct it is delicious. Don't give up hope, you will find your delicious meat. And he will care about your feelings.:c
     
  21. JJDealer

    JJDealer Well-Known Member VIP

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    Shit, we are on the same page. I will inject before smoking, usually no sodium beef broth,garlic, onion and some Worcestershire.
     

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