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Old 04-23-2011, 03:25 PM   #1
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Easter Brisket

I was asked if I could bring some BBQ to our relatives Easter lunch tomorrow so I decided it was time to do a brisket. Cooked a small brisket last week on the WSM and heated it up later using some of Waler Jetton's mop. It was delicious. Going to use the same method for the cook as last time but baste with the mop as it cooks this time.

Scored the fat cap and rubbed in a liberal amount of Suckle Busters Competition Rub. Made sure it got down through the scores of the fat cap and onto the meat. Scores should help with the mop process and allow more flavor to penetrate the brisket. At least that's the plan.

Going to cook it straight through at 250 degrees with pecan and some red oak for smoke. Looking for an internal temperature between 185 and 195 in the thickest part of the brisket before I pull it and foil it for the cool down. The brisket is a 9 pounder so it should take about ten or eleven hours to get there with the basting and all.

We shall see . . .


On the WSM at 1:00 p.m.


Three hours in and mopped 3 times now. Internal temperature is 164 degrees.


5.5 hours in and mopped 5 times. Internal temperature at 175 degrees.


9:30 p.m. (8.5 hours in) Pulled brisket at 200 degrees after getting sidetracked watching a movie. Wrapped it in foil with more mop and then snuggled it in an ice chest with bath towels to rest an hour or so. Plan to put it in fridge and reheat tomorrow before going to Easter lunch. Happy Easter everyone.


9:00 a.m. Easter morning. Sliced brisket up cold and plan to warm up with more mop just before leaving for lunch. Tasted it cold . . . YUM, YUM. This came out great!


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Old 04-23-2011, 03:31 PM   #2
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Re: Easter Brisket

It even looks good raw!
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Old 04-23-2011, 03:34 PM   #3
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Re: Easter Brisket

Sounds like a good plan to me Let us know how it turns out.
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Old 04-23-2011, 03:53 PM   #4
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Re: Easter Brisket

I dunno how thats not ganna taste awsome! can't wait for done pics
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Old 04-23-2011, 05:06 PM   #5
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Re: Easter Brisket

Looks great Lew. Neva thought of that scoring the fat cap deal but sounds like a good plan. I got one chuckling away on the electrified brinkmann as we speak. Been basting it with a highly reduced volume and slightly tweaked version of old Walter's Mop myself. Its hit the wall at 160 and seems to want to stay there for a while. Pelting it with pee can and peach wood. Real good Black Angus packer limp as a dishrag and you can see the marbling running through the flat. It had already been real thoroughly trimmed for a packer. Took out that old ugly yellow fat triangle on the lean side and a pass or two over the fat cap along with a little digging from one side and it was ready to rumble. It long and sorta flat like a big flying squirrel. Seemed to take forever to shrink up enough to fit the grates. Looked like a big coiled up boa constrictor for a long time. Gave it a wooster splash and using Omaha Steaks Seasoning for the rub. I just love that stuff on anything. Course some fat boy set on my high dollar made in Japan (prior to radioactivity camera) so I dont have no pics..which means it did not happen. I know the rules..sniff sniff.
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Old 04-23-2011, 06:22 PM   #6
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Re: Easter Brisket

Looks like a good start Lew!
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Old 04-23-2011, 06:29 PM   #7
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Re: Easter Brisket

Quote:
Originally Posted by bigwheel
Looks great Lew. Neva thought of that scoring the fat cap deal but sounds like a good plan. I got one chuckling away on the electrified brinkmann as we speak. Been basting it with a highly reduced volume and slightly tweaked version of old Walter's Mop myself. Its hit the wall at 160 and seems to want to stay there for a while. Pelting it with pee can and peach wood. Real good Black Angus packer limp as a dishrag and you can see the marbling running through the flat. It had already been real thoroughly trimmed for a packer. Took out that old ugly yellow fat triangle on the lean side and a pass or two over the fat cap along with a little digging from one side and it was ready to rumble. It long and sorta flat like a big flying squirrel. Seemed to take forever to shrink up enough to fit the grates. Looked like a big coiled up boa constrictor for a long time. Gave it a wooster splash and using Omaha Steaks Seasoning for the rub. I just love that stuff on anything. Course some fat boy set on my high dollar made in Japan (prior to radioactivity camera) so I dont have no pics..which means it did not happen. I know the rules..sniff sniff.
Sounds like we doing a through down here. I got my brisket at Costoc. They labeled it as untrimmed but somebody cut the damn point off. Next time I'm going to get my brisket at the Restaurant Depot. They don't alter them and the select grade is only $1.98 a pound. The Black Angus Choice grade is $2.49 a pound. Costco hit me for $3.52 a pound for this Choice one. Oh well . . .
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Old 04-23-2011, 06:56 PM   #8
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Re: Easter Brisket

Looks awesome
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Old 04-23-2011, 07:18 PM   #9
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Re: Easter Brisket

Looks fantastic !!!!!!!!!!!!!!!!!!!!
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Old 04-24-2011, 08:02 AM   #10
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Re: Easter Brisket

looks awesome Lew! Can't wait to see some plated pics!
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