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FEEL LIKE BRISKET TONIGHT!

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  • Spinaker
    commented on 's reply
    Love to hear this!

  • Denny O
    replied
    Originally posted by Donw View Post
    Nice cook!
    Thank you very much to all of you Chefs for the likes!
    Actually it ended up being the best I've done to date!
    Last edited by Denny O; August 16, 2021, 08:08 PM.

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  • Donw
    replied
    Nice cook!

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  • Denny O
    replied
    Arsenlael Thanks for the "Like"!

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  • Denny O
    replied
    It really surprised me that it was already soft butter probing when I thought I should check it @ 192 degrees! Done!! It really turned out to be of the best that I've done over the many years. SWMBO and me (meaning our tummies) were pleased.

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  • Denny O
    replied
    Sorry, I got bombed with work and other, here are the finished pics.
    Attached Files

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  • HawkerXP
    commented on 's reply
    +1

  • willxfmr
    replied
    Sounds like you have a solid plan. Can't wait to see pics of the finished results!

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  • Denny O
    replied
    I have a couple of visuals Click image for larger version  Name:	20210327_211238.jpg Views:	101 Size:	2.81 MB ID:	1009579
    the first it is all rubbed down just before it is headed into the smoke


    Click image for larger version  Name:	20210327_211219.jpg Views:	106 Size:	2.06 MB ID:	1009580
    and the second one is the beef fat rendering into talo.
    Last edited by Denny O; August 16, 2021, 08:06 PM.

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  • Denny O
    started a topic FEEL LIKE BRISKET TONIGHT!

    FEEL LIKE BRISKET TONIGHT!

    Well actually for din din tomorrow.


    Not sure if it was here on a thread that I picked up on the "Lobel’s of New York" brisket with dry rub and mopping sauce, maybe yes/no?

    Any hu, I picked up a prime packer from Sams in July last year. 17 lb-6 oz. Price was missed marked as I can’t believe even here a prime during the heat of last summer would have briskies below $3/pound.

    I saw a recipe above for briskie and thought what the L, and Y not. Dry rubbed using Lea and Perrins for a binder and had the smoker started @ 9pm. Put the brisket in @ 9:35. Going to mop it every 45 minutes to an hour early on then use the talo that I am rendering for a splash or two till I wrap in in butcher paper that will be smeared with the talo till probe tender.

    It’s 11:30 and the lids are already heavy!

    Wish Me Luck!

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