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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10th Brisket cook success
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- Lowcountry of South Carolina
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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.
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