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Old 05-29-2005, 05:16 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, 05:29 PM   #2
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B E A U TIFUL Pappy!! Looks great!
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Old 05-30-2005, 06:52 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, 07:16 PM   #4
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Boom goes OOM!

very juicy looking slices.
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Old 05-30-2005, 08:49 PM   #5
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Isn't that what your brisket looked like Cappie?
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Old 05-30-2005, 08:53 PM   #6
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well I had slices. [-X
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Old 05-30-2005, 09:05 PM   #7
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They were probably 'eastern style'.
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Old 05-30-2005, 09:30 PM   #8
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:tant:
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Old 05-30-2005, 09:37 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, 02:17 PM   #10
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Beautiful brisket there pappy. Nice smoke ring and very moist!
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Old 06-01-2005, 08:02 PM   #11
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Quote:
Originally Posted by Chris Finney
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.
I tried Raichlen's method this weekend. (almost) I cooked it on my WSM on the bottom rack with 2 butts on the top. I foiled it at 5 hrs. at 160*, and pulled it at 187* at 8 hrs. I let it rest 2 hrs.
It had a good smoke ring, and tasted really good (the rub is great) but it was just over the line as far as dryness.
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Old 06-01-2005, 08:08 PM   #12
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Sorry you almost got to the dry zone. Good to hear that the flavor was there.
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Old 06-01-2005, 08:17 PM   #13
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I made a chille with some of the left overs tonight. You could still taste the rub. My wife and I liked it, but my 17 yr. old son didn't care for the cubed meat instead of ground.
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Old 06-01-2005, 08:59 PM   #14
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Kids huh?!?!?
Did you tell him "that's how they do it in Tejas"
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Old 06-02-2005, 05:14 AM   #15
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Originally Posted by Chris Finney
Kids huh?!?!?
Did you tell him "that's how they do it in Tejas"
I sure did. And it would have worked before he had aquired all knowledge of the universe.
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Old 06-02-2005, 07:06 AM   #16
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Not all knowledge......my 13 year old apparently has the majority of it.
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Old 06-02-2005, 07:06 PM   #17
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Hey cap I thought it would be fun to read this thread to my son. He has a message for you son. He says" Tell that kid that people that think they know it all annoy the crap out of those of us that really do." #-o
I know he is his mothers, I was there when he was born. There has never been a dna test thopugh to implicate me. :^o
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Old 06-02-2005, 07:12 PM   #18
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ROFL....I'm going to use that line....she's my daughter by the way. She probably won't hear anything I say.
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Old 06-05-2005, 11:55 PM   #19
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You do some awesome Q on that little barrel smoker! Don't know how you control the temps so well.
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