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Author Topic: Brisket  (Read 14983 times)
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SteveInArk
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« Reply #25 on: May 31, 2011, 10:11:32 AM »

Thanks...  that pix was before dinner.... not so much left now.   lol 
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« Reply #26 on: May 31, 2011, 04:16:53 PM »

So, um. Thousand Island or Creamy Italian?
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Football season is here, bitches!!!!!!!


« Reply #27 on: May 31, 2011, 04:29:00 PM »

So, um. Thousand Island or Creamy Italian?

Sun-Dried Tomato is my guess. Maybe basalmic viniagrette.
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« Reply #28 on: May 31, 2011, 07:26:37 PM »

So, um. Thousand Island or Creamy Italian?

Now way bro....talk about ruining a good brisket.
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« Reply #29 on: May 31, 2011, 07:41:22 PM »

Now way bro....talk about ruining a good brisket.

LOL! You da man Twist. You da man.  O0
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hogfan#1
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« Reply #30 on: May 31, 2011, 08:32:04 PM »

Italian
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« Reply #31 on: October 18, 2012, 12:59:48 PM »

I think I'm gonna attempt one this weekend
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« Reply #32 on: October 18, 2012, 02:37:06 PM »

I think I'm gonna attempt one this weekend
DO IT!!!
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« Reply #33 on: October 18, 2012, 04:05:02 PM »

DO IT!!!

I've talked myself into it.  I've never attempted it before so who knows how it will end up.  I did a little reading and it seems like a lot of people smoke it in an aluminum pan like you said early in this thread, but a ton just toss it on the water smoker.  I'll probably attempt the latter of those two choices and spray it pretty often with the spray bottle concoction. 
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« Reply #34 on: October 18, 2012, 04:06:52 PM »

I've talked myself into it.  I've never attempted it before so who knows how it will end up.  I did a little reading and it seems like a lot of people smoke it in an aluminum pan like you said early in this thread, but a ton just toss it on the water smoker.  I'll probably attempt the latter of those two choices and spray it pretty often with the spray bottle concoction. 
So, to paraphrase, you listen to me, but don't listen to me????   lol
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« Reply #35 on: October 18, 2012, 04:18:15 PM »

So, to paraphrase, you listen to me, but don't listen to me????   lol

lol  Something like that. 
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« Reply #36 on: October 20, 2012, 10:29:06 AM »

Well, the boys and I got up early this morning and put the brisket on. Damn smoker will barely stay at temp so I'm dealing with that but it's looking good so far.
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« Reply #37 on: October 20, 2012, 12:11:34 PM »

Well, the boys and I got up early this morning and put the brisket on. Damn smoker will barely stay at temp so I'm dealing with that but it's looking good so far.
punk you better post pics, yo
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« Reply #38 on: October 20, 2012, 12:36:22 PM »

Well, the boys and I got up early this morning and put the brisket on. Damn smoker will barely stay at temp so I'm dealing with that but it's looking good so far.
it'll get there.  Might be lunch tomorrow, but it'll get there...
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« Reply #39 on: October 20, 2012, 06:52:33 PM »

It finally got good. Only took about 8 hours for a small 5lb brisket.

Swizz, I didn't take any pics for some odd reason.
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« Reply #40 on: October 21, 2012, 12:44:00 AM »

It finally got good. Only took about 8 hours for a small 5lb brisket.

Swizz, I didn't take any pics for some odd reason.
Imma keel you
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« Reply #41 on: October 22, 2012, 10:27:10 AM »

I did one yesterday as well.  Had a buddy coming over to watch the Steelers.  Turned out great, I just didn't know the creation was thread worthy.  The kids are likely to polish it off before I get home tonight or I would take a picture of a cross section.  I typically get about 1/8" smoke ring for 6-7 hours.  I like to use charcoal for heat and put water soaked wood chips on top of those for smoke.  I add equal weight charcoal and wood chips every two hours to maintain heat.  I don't have a thermometer, I just hold my hand over the smoke stack to guage heat and I have a good history of where to set the chimney damper and air inlet and how many coals it takes.

I do not marinate the brisket at all.  I put heavy cavenders, light oregeno, and medium gunpowder on it.  I put it in a 1" deep pan to catch the drippings and roll the brisket half way through.  I prefer hickory wood chips with misquite briquettes.  You have to make sure you don't get the starter fluid soaked briquettes.  My wife tried it one time and ruined a brisket that way.  I ruined the first one I did by putting it directly on the grate right next to the fire box with no pan and burned the piss out of it.
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« Reply #42 on: October 23, 2012, 09:15:17 PM »

Gun powder?
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« Reply #43 on: October 24, 2012, 08:00:18 AM »

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« Reply #44 on: October 24, 2012, 09:09:57 AM »

I did one yesterday as well.  Had a buddy coming over to watch the Steelers.  Turned out great, I just didn't know the creation was thread worthy. 

You obviously haven't seen some of us fatties....
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« Reply #45 on: January 20, 2013, 07:44:57 PM »

I did one yesterday as well.  Had a buddy coming over to watch the Steelers.  Turned out great, I just didn't know the creation was thread worthy.  The kids are likely to polish it off before I get home tonight or I would take a picture of a cross section.  I typically get about 1/8" smoke ring for 6-7 hours.  I like to use charcoal for heat and put water soaked wood chips on top of those for smoke.  I add equal weight charcoal and wood chips every two hours to maintain heat.  I don't have a thermometer, I just hold my hand over the smoke stack to guage heat and I have a good history of where to set the chimney damper and air inlet and how many coals it takes.

I do not marinate the brisket at all.  I put heavy cavenders, light oregeno, and medium gunpowder on it.  I put it in a 1" deep pan to catch the drippings and roll the brisket half way through.  I prefer hickory wood chips with misquite briquettes.  You have to make sure you don't get the starter fluid soaked briquettes.  My wife tried it one time and ruined a brisket that way.  I ruined the first one I did by putting it directly on the grate right next to the fire box with no pan and burned the piss out of it.
Here ya go attackers

[attachment deleted by admin]
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“Laws that forbid the carrying of arms... disarm only the lawful... they serve to encourage, rather than to prevent homicides, for an unarmed man may be attacked with greater confidence than an armed man." --Thomas Jefferson 1764.

People that feel like giving more government benefits to the population need only visit an Indian reservation to see how it ends.  --Wholehog92
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« Reply #46 on: January 20, 2013, 07:45:57 PM »

Took advantage of the nice day and this thing is amazing.
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People that feel like giving more government benefits to the population need only visit an Indian reservation to see how it ends.  --Wholehog92
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« Reply #47 on: January 20, 2013, 08:05:36 PM »

 punk  Looks really good!!
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« Reply #48 on: January 21, 2013, 12:52:22 PM »

Took advantage of the nice day and this thing is amazing.

sh!t... I'm hungry now.  That looks beautiful.
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« Reply #49 on: October 29, 2013, 11:46:14 AM »

I cooked one a couple weekends ago.  The flavor was the best I've made but that sumbitch was damn near as tough as boot leather.
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