High Heat Brisket & Baked Beans - BBQ Central

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Old 10-30-2009, 04:11 PM   #1
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High Heat Brisket & Baked Beans

5lb Brisket Flat. Baked Bean Recipe
http://www.smokingmeatforums.com/for...ad.php?t=50945

Everything was great. Brisket under 5 hours. Great beans!
Yesterday


I love these bags!



This morning

3 Hickory chunks

She's waiting for the goodies

My new table and firebox hooks


3.5 hours later


5hours
All done




The wife hates fat.


Love my UDS!!!!!!!!!!!!!!
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Old 10-30-2009, 04:41 PM   #2
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Too funny. The dog looks a little nervous, If the wife finds out you posted that pic, your dead!

Pigs
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Old 10-30-2009, 05:43 PM   #3
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Looks great!

Fat = flavor!

Maybe that's why I'm "huskie"
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Old 10-30-2009, 05:47 PM   #4
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Looks Xcellent!
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Old 10-30-2009, 07:14 PM   #5
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excellent...could you have put the beans under the brisket so
the drippings can add flavor?
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Old 10-30-2009, 08:47 PM   #6
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Wow that do look mighty tasty. Now let us begin this rodeo by alledging you aint got no brisket flat there..you have got whut is commonly called a nose off brisket..meaning it still got part o the point on it as is plainly seen in the pic. If you want to make one just cut it off along the hard yellow triangle hunk of fat which protrudes from the lean side. That cuts the nose off of it apparently. Now notice you is a prone to dirtying up a lot of useless untensils and apparently you a rich boy to be wasting them high dollar bags on this deal Now at whut time frame did you wrap it and did you add in liquid. Terminal temps etc? Thanks. Ya know I bought a case of nose off choice grade briskets from Sysco once upon a time. Dang them thangs were beautiful. Cooked up wonderul. One was so thick I did not turn it in at a cookoff because I dont think the judges would have believe it was brisket. It was at least 4-5 inches thick.

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Old 10-31-2009, 07:12 AM   #7
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I'd eat it!
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Old 10-31-2009, 07:56 AM   #8
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YUM !!!!!!!
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Old 10-31-2009, 09:49 AM   #9
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Quote:
Originally Posted by bigwheel
Wow that do look mighty tasty. Now let us begin this rodeo by alledging you aint got no brisket flat there..you have got whut is commonly called a nose off brisket..meaning it still got part o the point on it as is plainly seen in the pic. If you want to make one just cut it off along the hard yellow triangle hunk of fat which protrudes from the lean side. That cuts the nose off of it apparently. Now notice you is a prone to dirtying up a lot of useless untensils and apparently you a rich boy to be wasting them high dollar bags on this deal Now at whut time frame did you wrap it and did you add in liquid. Terminal temps etc? Thanks. Ya know I bought a case of nose off choice grade briskets from Sysco once upon a time. Dang them thangs were beautiful. Cooked up wonderul. One was so thick I did not turn it in at a cookoff because I dont think the judges would have believe it was brisket. It was at least 4-5 inches thick.

bigwheel
Thanks Bigwheel.
The military commissary marked it as a whole brisket. I knew that was wrong!
Just got the bags sent from stateside and decided to give it a try. Rich? No way!!

Cooked at 300-350 for 4 hrs, foiled (added no liquid) for an hour, pulled off and rested in foil. internal temp was 200.
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Old 10-31-2009, 09:50 AM   #10
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Quote:
Originally Posted by Captain Morgan
excellent...could you have put the beans under the brisket so
the drippings can add flavor?
Thanks.
Waiting for the weber lid to arrive, then I'll add a second grate.
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