Beef brisket help!!

Discussion in 'The Smokehouse' started by J. Dirt, Aug 29, 2020.

  1. Scotty Overkill

    Scotty Overkill Administrator

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    bear 1998 is a master at doing briskets.....talk with him for some tips.

    BTW yours looks like it turned out good, especially for a first attempt!
     
  2. J. Dirt

    J. Dirt

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    She turns out a pretty good end result. You are 100% correct on having to watch it quite a bit. It’s not real air tight and the wind and general weather can really be a pain sometimes with it.

    The propane feeds the side burner that I robbed off my old propane grill I had. I bolted it on to the smoker grill and I use it to start and heat up a chimney of charcoal. It’s super quick that way. I also have a fryer I bring out and run off the tanks on occasion.

    I like using Kingsford professional briquettes for a heat source. They seem to last a decent amount of time I usually will get around 45 minutes of good heat. Depending on what I’m doing I’ll mix in some hardwood lump. I’m partial to applewood smoke and that’s what I usually have on hand so I’ll take a split and cut it into 2-3” chunks and throw it right on the briquettes.
     
  3. Dakota Hoarder

    Dakota Hoarder

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    Same plan for me except I use mulberry because that’s what I have and it works good. It’s shocking how much charcoal and wood it uses!
     
  4. fuelrod

    fuelrod

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    I'm gonna tag on here to Joe's thread, I need help also.
    I got this big Mutha from a friend. Almost 16 pounds :hair:
    20201017_151704.jpg
    This box measures 20x11, and you can see it fills it up 20201017_152030.jpg
    That's a 30rd magazine for scale (and Skeeter McCluskey:whistle:)
    The flat is bent up in the carton and is simply too big for my ceramic that I'd like to use.
    My question for you guy's is, If I were to cut it.....
    Would that be wrong
    Where would I cut it?
    I would like to cook this monster, or part of it Monday.
     
    Last edited: Oct 17, 2020
  5. J. Dirt

    J. Dirt

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    That’s a slab right there!!!!
     
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  6. Canadian border VT

    Canadian border VT

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  7. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    I would prolly cut it where the flat transitions to the point.it wont weigh 16lbs if you trim it up good.
    If the flat comes out too dry for your liking(it may not)you can cube it up into 2" chunks put them in a bowl in the freezer for 45 min or so til they firm up and chop them in a food processor/vac seal......adds great smokey flavor to mac and cheese,add in chile,makes sandwiches etc..
     
  8. eatonpcat

    eatonpcat

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    And it came with a free clip!! I wanna meet this friend of yours...Sorry, no help with your question!
     
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  9. Eckie

    Eckie

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    fuelrod, I got a good chuckle out of the mag for size reference... Did you cook the brisket? If so, how did it turn out?
     
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