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10th Brisket cook success

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    10th Brisket cook success

    Deboned a 12.6 kg brisket and removed about ? Kg fat and was left with around 6.5 kg meat. Dry brined in fridge for 36 hours. Rubbed with BBBR and then into the smoker yesterday at around 10:30am. Hickory woodchips, water tray and oven at 135C (275F) for just over 2 hours and lowered temp to 120C (250F) until 3:30pm when I wrapped for the trip home (in stall). Into the oven at 225F unwrapped for 6 hours then turned oven heat down to 75C for the rest of night. The meat was at 186F when wrapped at 7:30am for the trip back to the smoker (in a cambro) and stayed in there until 10:15am. Unwrapped and into the smoker at 230F and pulled at 12:30 for serving. Did not check IT as it was probe tender and I was running out of time. Served the brisket in 3oz portions on a "roosterbrood" with a squeeze of huskee shawsh and a side of green and purple cabbage deli style coleslaw that I dressed with Bob Gibson BBQ sauce (per AR recipe) to which I added 2 tablespoons of sugar and 500 grams each of mayo and plain yoghurt. Then the complaints came rolling in. "Why so little meat". I rate it as the best brisket I’ve cooked thus far.



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    #2
    Very nice!

    Comment


      #3
      Congrats!

      Comment


        #4
        It's a trap! (i can't be the only one who sees this)

        Comment


        • texastweeter
          texastweeter commented
          Editing a comment
          i see the Admiral too.

        #5
        That’ll learn ya there fella, cook more. 👍 😎

        Comment


          #6
          Nicely done. Don’t think I have seen a "bone-in" brisket here.

          Comment


          • holehogg
            holehogg commented
            Editing a comment
            We only get it bone in thats sold packed in slices about 1/4 inch thick and is mainly used for stews or curries. If you want whole brisket bone out you have to ask for it to be cut out and i found 95% of the time its butchered so badly the flat is extra thin. I have deboned all my latest brisket and done a far better job.

          #7
          Nice looking brisket! But I struggle to see the 3oz portion on the sandwich.

          Comment


          • holehogg
            holehogg commented
            Editing a comment
            Maybe I over exaggerated on the portion sizes.

          #8
          Great lookin brisket, appealin platin pics too! Congrats, Brother!

          Got any sliced pics fer us what are jonesin, now?

          Comment


          • holehogg
            holehogg commented
            Editing a comment
            The meal cost me more than the price I charged. Like to do something special for the guys now and then and I too was hoping for leftovers for me. I only got to scoff a bit while i was dishing.

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