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Old 04-24-2011, 04:41 PM   #131
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I haven't followed this thread in it's entirety but FME with Brisket, they are usually about 1:15/per pound and there will be a bit of a plateau with the Brisket as well but not like with a Butt. Is it a whole packer or just the flat?
My briskets also take about 1:15 per lb. So 8 lb. brisket would take around 10 hrs. give or take an hour. I like to plan to have them off the smoker an hour before I intend to eat it. That way if it's done on time I can let it rest in foil & a towel in a small cooler, or if it's taking longer I'm not rushed or inclined to take it off before it's ready.


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Old 04-25-2011, 12:12 AM   #132
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I haven't followed this thread in it's entirety but FME with Brisket, they are usually about 1:15/per pound and there will be a bit of a plateau with the Brisket as well but not like with a Butt. Is it a whole packer or just the flat?
Packer in the vacuum bag. I ended up pulling it off at 4am (after ~11 hours) and letting it rest for an hour before I seperated the point and threw the point back on for another 4 hours till it reached 195. The flat came out wonderful, except for being done at 4am instead of the 11-12 I was hoping for so I had to reheat in the oven at my aunts. I'm sure it didn't help that this brisket had a **** ton of fat that I couldn't see in the package.


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Old 04-25-2011, 01:50 AM   #133
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Packer in the vacuum bag. I ended up pulling it off at 4am (after ~11 hours) and letting it rest for an hour before I seperated the point and threw the point back on for another 4 hours till it reached 195. The flat came out wonderful, except for being done at 4am instead of the 11-12 I was hoping for so I had to reheat in the oven at my aunts. I'm sure it didn't help that this brisket had a **** ton of fat that I couldn't see in the package.
Eh, you can trim fat, I almost never do unless it's really excessive. There's debate over cooking it fat side up or fat side down, I go with fat up, IMO as it renders down, it will "melt" into the meat. I like doing burnt ends, usually pull the whole thing, separate the point and chunk it up for burnt ends and place the chunks wrapped in foil back on, and then set the whole flat wrapped in foil and a towel in a cooler until the burnt ends are ready (about another hour or so).
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Old 04-25-2011, 02:51 AM   #134
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Cooked up a Prime Rib for Easter Dinner on my Big Green Egg. It was yummy.
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Old 04-25-2011, 03:55 AM   #135
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I'm about 2 hours in on the Easter Turkey. Following a recipe from amazingribs.com. the Guy is a meat scientist ...we'll see.
The Turkey was quite good. Definitely not at all dry. I like the Turkey au jous (gravy per the recipe ). I would have liked it a little more salty. I didn't brine for fear of too much salt but I will next time. It was a great meal and a beautiful day for my sons 4th birthday.
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Old 04-25-2011, 03:57 AM   #136
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The Turkey was quite good. Definitely not at all dry. I like the Turkey au jous (gravy per the recipe ). I would have liked it a little more salty. I didn't brine for fear of too much salt but I will next time. It was a great meal and a beautiful day for my sons 4th birthday.
Sounds good! I like brining birds & think it helps quite a bit. If you're worried about the salt content just use less salt.
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Old 04-25-2011, 04:10 AM   #137
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Sounds good! I like brining birds & think it helps quite ai bit. If you're worried about the salt content just use less salt.
That seems to be the trick - less salt in the brine. I got a little concerned becase it was a prebrined bird. Last time I brined and it was a bit too salty for some (not me I love salt). I will adjust next time. I will also also be incorporating some peppercorns. I though about pepper through the whole process but never added any for some reason.
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Old 04-25-2011, 08:47 AM   #138
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This thread is SO full of win it's not even funny! I just purchased a WSM two weeks ago. I did a boston butt for my first smoke after I seasoned it and the pulled pork was amazing. I can't wait to do a brisket this coming weekend.
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Old 04-25-2011, 05:10 PM   #139
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We are relly limiting the amount of contests we cook this year because of the price of gas. We are staying local so it looks like only three contests this year. We are starting late with our first contest in early August being the Battle of the BBQ brethren in our home town of Manorville. Because we have some time before August we are going to do some recipe tweeks. We will start by tweeking our Brisket recipe this weekend. We will smoking a 16 lb packer. Our technique will not change but we are going back to injecting with a mixture of Amesphos and a beefy liquid and our sauce will be a mixture of FAB B, jucies from the brisket and a secret ingredient. I will post some photos.
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Old 04-26-2011, 11:54 AM   #140
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injecting with a mixture of Amesphos
what is this?


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