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Old 12-06-2013, 06:55 PM   #1801
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Brisket sounds good, pork is cheaper these days so a butt or shoulder may be in my cards rather than beef brisket. i never saw a pork brisket but pulled pork comes from a similar cut, Yes?

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Old 12-07-2013, 01:40 AM   #1802
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Quote:
Originally Posted by bwarbiany
Doing brisket this weekend. I had to choose between select packet from smart & final vs choice untrimmed cryo flats from Costco. I chose the flats. I bought two that were nice and bendy, about 6.5 lbs each. I've never done just a flat. Current plan is to only *lightly* trim, inject, rub, and smoke fat side down. Then to foil at 160 to ensure I retain moisture. Thoughts?
I wouldn't even consider select when it comes to brisket, it's such a tough cut that I need every advantage I can get to make it tender.
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Old 12-07-2013, 02:10 AM   #1803
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I wouldn't even consider select when it comes to brisket, it's such a tough cut that I need every advantage I can get to make it tender.
I figured I had better odds making a choice flat tender than a select packer.
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Old 12-07-2013, 02:35 AM   #1804
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Its cold here so decided to jump on the opportunity to mesquite cold smoke some sausage, make some jerky, and grill some steaks on the coals.

It's a free improvised ugly smoker, but it gets the job done. That's a delicious homebrewed cream ale in the pint glass on the drum.

I got the big cabinet smoker for free the other day. It needs a lot of work to be ready for briskets or pork butts.

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Old 12-07-2013, 03:04 PM   #1805
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John fired up our smoker this morning.... Mmmmm porky goodness.

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Old 12-07-2013, 03:18 PM   #1806
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More than likely I am doing pulled beef tacos. But honestly I don't care what I cook, but I am cooking something... My kettle and 500lb if charcoal have missed me...

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Old 12-07-2013, 03:49 PM   #1807
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More than likely I am doing pulled beef tacos. But honestly I don't care what I cook, but I am cooking something... My kettle and 500lb if charcoal have missed me...
Welcome back!
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Old 12-07-2013, 06:25 PM   #1808
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Welcome back!

Thanks! I still have another day and a half of travel ahead of me!

Along with pulled beef this weekend, I need to start gearing up for Christmas. Wife and I agreed to do a bone in prime rib roast. Lemme tell you, that ET 732 works AMAZING for that sorta thing. Meat comes out maybe an hour before it goes on the kettle... Basic rub... S&P or a little montreal... Meat goes on the kettle indirect at 225° and one, maybe two fist sized chunks of hickory (the wife dont like mesquite, it dont bother me either way), pull the meat and temporarily foil when it gets to about 115°, pile a crapton of charcoal in the kettle, off to two sides so we are still cooking indirect... Ramp it up as hot as it will get, return meat to the kettle for maybe 10 min tops so the exterior gets nice and crusty, while you end up with a perfect med rare inside... Here's one from springtime this year before I left...
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Old 12-08-2013, 01:50 AM   #1809
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I love grilled chicken wings

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Old 12-08-2013, 02:40 AM   #1810
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Today I smoked three racks of ribs and some deer sausage from my neighbor.

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I also made some salsa with fermented tomatoes, and bottled an oaked black currant mead.

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