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Old 07-25-2009, 12:52 AM   #1
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Default Honey, I said get a brisket, not the whole damn cow!

OK, so SWMBO and I are doing a little BBQ this weekend. Brisket & Ribs. We normally get such items at Costco but I said this time, lets go to a butcher shop. Not having a vehicle today I asked if she could swing by the butcher shop for me. No problemo she says. I get home and I see she got the whole damn cow:



She said she was asked if she wanted a "Texas Cut" or "Trim Cut". Guess which one this is?!?! My issue, what the hell do I do with it? Smoke it like normal? Cut it in half? Should I start it now???! I know we have some smoker/bbq pros out there....

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Old 07-25-2009, 12:54 AM   #2
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Ok, I am not understanding the delima here, that looks pretty small to me for a brisket. How many pounds is that?

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Old 07-25-2009, 12:56 AM   #3
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just over 11lbs. I'm used to say...6lbs. So maybe it's just the size that's getting me.

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Old 07-25-2009, 12:57 AM   #4
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I did a thread on smoking beef ribs a week or so ago.

#1 Remove the connective tissue from the back side (bone side) and I would trim A LOT of that fat off.

http://www.homebrewtalk.com/f19/hick...k-ribs-128115/

WAIT, is that RIBS or BRISKET, I guess you never said...

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Old 07-25-2009, 12:58 AM   #5
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Pol, these ain't ribs...ribs she got were perfect and I'm fine with them. It's just the brisket.

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Old 07-25-2009, 01:02 AM   #6
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Quote:
Originally Posted by deathweed View Post
Ok, I am not understanding the delima here, that looks pretty small to me for a brisket. How many pounds is that?
It's an vegan Oregon brisket, not a Texas Brisket.

After you are done trimming it, make some diagonal cuts in the fat cap, then rub the bottom side with yellow mustard, then cover with a dry rub. Cover with plastic wrap and flip, then repeat with the mustard and rub. Put in fridge overnight and wait till your smoker is up to 225-250 and stabilized. Smoke indirect till the internal temp is 195 (about 1.5 hours per lb.)

Here's my rub recipe. If you are not a heat fan, cut back on Chipotle and Cayenne pepper.

EdWort's Spicy Brisket Rub

4 Tablespoons Kosher Salt
4 Tablespoons Paprika
1 Tablespoon ground black pepper
4 Tablespoons Turbinado Sugar
1 Tablespoon McCormick's Ground Chipotle Pepper
1 teaspoon Cayenne Pepper
1/2 teaspoon Ground Cumin
1 teaspoon Garlic Powder
1 teaspoon Onion Powder

It's got a nice kick!
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Old 07-25-2009, 01:04 AM   #7
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Tofu...yummy!

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Old 07-25-2009, 01:07 AM   #8
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Quote:
Originally Posted by Kilted Brewer View Post
I'm used to say...6lbs. So maybe it's just the size that's getting me.
LOL that is a sig quote if I ever saw one!
Just do what come naturally. errr I mean lower the temp and smoke it a bit longer. MMMMMM, good eats!
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Old 07-25-2009, 01:08 AM   #9
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ok, it looks a bit smaller in the picture, I was guessing 5-7 lbs. The ones usually cook are in the 10-14lb range. Shouldn't be any different from what you are used to, just cook a bit longer. I usually do about 6-8 hours at around 250deg in the smoker for what I do. Just until the internal temp hits about 155-165 for a medium cook.

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Old 07-25-2009, 01:08 AM   #10
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I would bet that is the flat and the point combined. The point will have grain running the opposite direction and will have a layer of fat seperating it from the flat. You probably get a super trimmed flat from costco.

Trim it down leaving 1/4" or slightly more fat. I have left the point on and smoked, but you can cut it free. Just remember when you slice it to check the direction of the grain on the two sections of meat. If you are pulling it, who cares... smoke that thing!

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