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Old 12-06-2007, 09:54 PM   #1
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Brisket this weekend!

I just went and bought a brisket, just the flat I didn't know better until now that I should have gotten a packer but I will live with the flat this time. I also didn't see any packers where I went (mostly just cost co) any suggestions on that to start?

So the plan is to wake up early Saturday and put the brisket on to eat some time in the evening no plans yet, I am thinking I will cook around 240* or so to 160 and foil to 190* (or tender). Rest for a few hours and eat. Do you guys do some juices or sauces w/ it or anything? IS my plan sound? It is about a 5 lbs flat so I am thinking about 7-8 hours to smoke? I tried to do some reading up to prepare for this one.

Thanks!
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Old 12-07-2007, 02:05 AM   #2
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When i take it out and wrap it to rest, any juices that come out when i unwrap it go into a kettle with beef broth, onions and garlic for a au jus .
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Old 12-07-2007, 05:24 AM   #3
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Re: Brisket this weekend!

Quote:
Originally Posted by Gomer
I just went and bought a brisket, just the flat I didn't know better until now that I should have gotten a packer but I will live with the flat this time. I also didn't see any packers where I went (mostly just cost co) any suggestions on that to start?

So the plan is to wake up early Saturday and put the brisket on to eat some time in the evening no plans yet, I am thinking I will cook around 240* or so to 160 and foil to 190* (or tender). Rest for a few hours and eat. Do you guys do some juices or sauces w/ it or anything? IS my plan sound? It is about a 5 lbs flat so I am thinking about 7-8 hours to smoke? I tried to do some reading up to prepare for this one.

Thanks!
Nothing wrong with flats Gomer and your plan is right on.

You can keep the juices as they are or mix in a bit of leftover coffee or cola and a couple dollops of butter, boil and reduce a bit for a nice sauce that won't overpower the brisket flavor.
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Old 12-07-2007, 08:42 AM   #4
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My Wallmart carries packers at $1.69/#. They are not black Angus quality but do ok.
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Old 12-07-2007, 08:47 AM   #5
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If you choose to wrap in saran wrap before resting, you may not have much juice to work with as it seems to retain in the meat better than with foil.

If you are after some juice then just foil.

So many decisions.
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Old 12-07-2007, 08:48 AM   #6
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That small of a flat yes about 8 hrs....
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Old 12-07-2007, 09:55 AM   #7
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A wealth of information as always, thanks guys.

2 more quick questions.

1) What in the word is a dollop.

2) If I wanted to present my brisket nicely (on some greens) or something what do you suggest and what kind of greens are good for this?

Thanks again.
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Old 12-07-2007, 10:00 AM   #8
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Quote:
Originally Posted by Gomer
A wealth of information as always, thanks guys.

2 more quick questions.

1) What in the word is a dollop.

2) If I wanted to present my brisket nicely (on some greens) or something what do you suggest and what kind of greens are good for this?

Thanks again.
Dollop

Brisket is BBQ and BBQ is supposed to be simple!! Present the brisket slices on a nice platter with the juices poured over. Garnish with a bit of parsley if you must!
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Old 12-07-2007, 10:48 AM   #9
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Hey Larry, thanks again, and I am only trying to impress the ladies with some presentation! hehe
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Old 12-07-2007, 11:25 AM   #10
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Quote:
Originally Posted by Gomer
Hey Larry, thanks again, and I am only trying to impress the ladies with some presentation! hehe
In that case go all out!!

FYI, Ladies love Wolfe Rub!
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