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Old 05-05-2007, 07:56 AM   #1
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Brisket Cook

So I go to Sams to pick up a small Brisket Flat to smoke for Sunday and all Sams has is a few flats at $2.96 per lb. The 7-8 lb flats all cost around $24.00

They also have a couple of good looking packers that are $1.50 per lb.

After thinking it over a bit I decided to get this here whopper at 17.49 lbs. I am thinking about doing a fast and hot run with this one because I don't really have 20 hours to dedicate to smoking it.



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Old 05-05-2007, 08:06 AM   #2
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Re: Brisket Cook

Quote:
Originally Posted by Cliff H.
So I go to Sams to pick up a small Brisket Flat to smoke for Sunday and all Sams has is a few flats at $2.96 per lb. The 7-8 lb flats all cost around $24.00

They also have a couple of good looking packers that are $1.50 per lb.

After thinking it over a bit I decided to get this here whopper at 17.49 lbs. I am thinking about doing a fast and hot run with this one because I don't really have 20 hours to dedicate to smoking it.



You Go Cliff. Progress pics please.
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Old 05-05-2007, 08:31 AM   #3
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Yeah!!! Go Cliff!!! That's what I like about Sams, they sell packers "CHEAP" unlike the other wholesale store that only sell flats!
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Old 05-05-2007, 08:45 AM   #4
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Cliff if you go hot and fast are you going to inject first...
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Old 05-05-2007, 08:51 AM   #5
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Quote:
Originally Posted by wittdog
Cliff if you go hot and fast are you going to inject first...
I loaded it up with 2 cans beef broth and whatsthishere last night.

I have decided to go ahead and cook this brisket hot. I am planning for 30 min per lb. I also plan to trim it up good. I wonder if an tater peeler would work on beef fat. ?

I am going to allow 10 hours so I am not in a hurry this morning. I'm a little nervous about it though.
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Old 05-05-2007, 08:54 AM   #6
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Sharp knive is the way to go...or toss it in the freezer for 30min...the fat should harden up....and you might get a little bit of a icecrust but the fat should cut easy....and you'll probably get one hell of a smoke ring
Old sausage making trick.
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Old 05-05-2007, 08:56 AM   #7
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Quote:
Originally Posted by wittdog
Sharp knive is the way to go...or toss it in the freezer for 30min...the fat should harden up....and you might get a little bit of a icecrust but the fat should cut easy....and you'll probably get one hell of a smoke ring
Old sausage making trick.
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Old 05-05-2007, 09:27 PM   #8
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Brisket on at 8:00pm

I got the wsm up to 295. I think I will take it as high as 350 in the dome if the wsm will do it. What do ya'll think ?
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Old 05-05-2007, 10:54 PM   #9
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I think you'll be able to get the WSM up to 350*. I had mine up to that temp doing rib roasts and turkets. But I don't know how long it will stay there.
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Old 05-05-2007, 11:44 PM   #10
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You'll be fine.
It may be a lil big for the high temp...but it'll still be fine.
Here...
http://www.bbq-4-u.com/viewtopic.php?t=8072


High temp cooking 350-375
Foil at 170-175 - the last int temp you'll take.
Put back on the high heat and start timing it so you know when you check for tenderness. If it's not probe tender, check again in 20. and so on.
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