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Old 05-29-2005, 04:16 PM   #1
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Another Brisket

Since there seems to be some Briskets being cooked last week and this weekend I figured I'd share this one I did this week.
This is a method I learned in the Texas Hill Country over 25 years ago.
I do it fat side Up and never foil wrap unless I need to hold it more than an hour.

Coat with Rub

Put it on Pit

7 Hours

At two thirds of the way through the cook (estimated at 15 hrs total)
I lay the brisket in a foil pan to collect fat, add about half a can of beer
and squeeze half a sweet Orange over the top. I use this to baste for
the remaining cook time. The orange peel makes a great mopping tool.

10 Hours

12 Hours

15 Hours REST

Slices







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Old 05-29-2005, 04:29 PM   #2
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B E A U TIFUL Pappy!! Looks great!
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Old 05-30-2005, 05:52 PM   #3
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Looks great ommpappy.
I've got to go score a brisket. Been a while since I did one.
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Old 05-30-2005, 06:16 PM   #4
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Boom goes OOM!

very juicy looking slices.
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Old 05-30-2005, 07:49 PM   #5
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Isn't that what your brisket looked like Cappie?
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Old 05-30-2005, 07:53 PM   #6
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well I had slices. [-X
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Old 05-30-2005, 08:05 PM   #7
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They were probably 'eastern style'.
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Old 05-30-2005, 08:30 PM   #8
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:tant:
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Old 05-30-2005, 08:37 PM   #9
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Buck up little soldier, you'll get it.
Maybe you should try Raichlen's method for cooking it on the kettle. Maybe that would work for you.
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Old 05-31-2005, 01:17 PM   #10
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Beautiful brisket there pappy. Nice smoke ring and very moist!
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