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Old 05-21-2005, 04:26 PM   #1
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Sundays Dinner

Just trimmed my 11.9lb brisket, coated with worchestershire sauce and generously rubbed it down with Wolfe Rub. Gonna put it on around 3am tomorrow morning. Here's a few pic's to hold us over until tomorrow.






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Old 05-21-2005, 04:59 PM   #2
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I'm thinking about doing this next weekend, so this is great for me. I've only done two (not counting the corned beef brisket..that's another story).
Brisket in the Carolina's is virtually unheard of, so I've never tasted the real deal.

Anyway, mine came out like pot roast, and while it wasn't bad, I couldn't see what all the fuss is about. Then I found out a properly cooked brisket tastes like steak!

So I'm ready to try again, now armed with a couple of years more knowledge.

So tell me if I annoy you, but I've got a bunch of questions.

First, is that a flat or a point? What's a packer? Victor? Vector?
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Old 05-21-2005, 05:13 PM   #3
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Looking good Larry! I'm doing those chicken skewers tomorrow for dinner along with some pork chops. Got the rub today and I'm gonna use some on the pork chops tomorrow. Thanks
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Old 05-21-2005, 06:43 PM   #4
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Quote:
Originally Posted by Captain Morgan
I'm thinking about doing this next weekend, so this is great for me. I've only done two (not counting the corned beef brisket..that's another story).
Brisket in the Carolina's is virtually unheard of, so I've never tasted the real deal.

Anyway, mine came out like pot roast, and while it wasn't bad, I couldn't see what all the fuss is about. Then I found out a properly cooked brisket tastes like steak!

So I'm ready to try again, now armed with a couple of years more knowledge.

So tell me if I annoy you, but I've got a bunch of questions.

First, is that a flat or a point? What's a packer? Victor? Vector?
Cappy,
It's a whole brisket, aka, packer = point and flat. I don't buy the flats very often, cause they are overly trimmed around here. When you say it came out like a "pot roast" my first thought is you foiled either too early or too long, or both. The last brisket I did was the first one I've ever foiled and was very happy with the results. However it only cooked in the foil for about an hour and a half. Any longer than that (IMO) the meat will start to braise and your finished product will be "pot roast". I am far from a brisket expert but I'll try to answer any questions you may have as best I can from my experiences!.
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Old 05-22-2005, 03:26 AM   #5
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I got the brisket on the cooker at 3:45am. It's 4:30am right now, pit temps 218*, meat temps at 48*.

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Old 05-22-2005, 04:46 AM   #6
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It's called a packer cause you've really got to "pack" it in there!
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Old 05-22-2005, 05:19 AM   #7
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Quote:
Originally Posted by Woodman
It's called a packer cause you've really got to "pack" it in there!
You gotta point Woody as far as us WSMer's are concerned. I just checked it, it's already shrunk t fit!!
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Old 05-22-2005, 05:47 AM   #8
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rock on Larry! Did you get any sleep between then and now?
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Old 05-22-2005, 05:53 AM   #9
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Quote:
Originally Posted by Captain Morgan
rock on Larry! Did you get any sleep between then and now?
Cappy I planned to go back to sleep but haven't. I'll be a Zombie later today. I've been fighting a high temp so far this morning. I did my normal process which usually works perfect. But this morning for some reason the pit want's to stay at 260* dome temp, and I've got all of the bottom vents closed. I started off with 10 lit briquettes, left the vents open until the pit got to 200*, then closed them all down 75%. I do this every cook and it works, EXCEPT TODAY!!

Just peaked at the ET-73, temps are slowly going down 252* now.
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Old 05-22-2005, 07:39 AM   #10
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Here's what the brisket looks like about 4 hours into the cook. Pit temps at 223*, meats at 153*.


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