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Beautiful Briskets

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    Beautiful Briskets

    Our son-in-law prepared these while his folks were here from Texas visiting. He rubbed them with a mixture of salt, brown sugar, paprika, garlic powder, onion powder, dry mustard, chili powder, basil, ground cumin, cayenne and parsley. Then wrapped them tightly in a new kitchen garbage bag and refrigerated for 12 hours. He cooked them on the grill he built himself using cherry wood, keeping temp between 225 and 250 for 9 hours.

    They were not only beautiful but delicious. Very tender and great flavor.

    #2
    Nice. Just grilled some ribeyes off a home grown calf.

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    • ontheranch
      ontheranch commented
      Editing a comment
      There's no way to beat home grown. And rib eyes are tops. These briskets were from an open heifer we butchered last year. A black-bally I think.

    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      Nice, we call them black-baldy out here....

    #3
    Looks terrific, both the meat and the grill.

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      #4
      Now that's a son-in-law to be proud of!

      Comment


        #5
        Nice! Brisket, I remember that stuff. I made it once or twice.

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