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Old 11-17-2007, 06:52 AM   #1
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Arkansas Brisket

I have a brisket smoking right here in Arkansas.

I was suprised to find a great looking 12 lb packer brisket at Walmart. It had a nice flexible feel when I gave it the bend test. Good thickness across the flat. The point was a bit small which was ok by me.

On at 11:00 last night. This is was my first overnighter on my drum smoker and I have to say that it has held temps better than my wsm.

It has held consistent 230-240 temps all night with no spikes. I am using the last of my Rancher which, since it burns hot anyway, really has impressed me. Drums are made for low and slow.


Proof is in the pic.

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Old 11-17-2007, 06:56 AM   #2
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Go Cliff Go..
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I get more sauced then my Ribs

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Old 11-17-2007, 07:00 AM   #3
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Looks like your off to a good start! Now don't forget to show us the finish!
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Old 11-17-2007, 07:00 AM   #4
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Quote:
Originally Posted by wittdog
Go Cliff Go..
Hey Dave,
You are up early.

My brisket is at 170. I don't plan to foil so I am pulling it at 195, ready or not and letting it rest for a long time.

I have two choices. I can wrap it foil or I can go to the grocery store and try to find some HEAVY plastic wrap.

You think it really makes that much of a difference ?

If it is not saran wrap then what is it ?
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Old 11-17-2007, 07:14 AM   #5
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From what I've seen I've only used the plastic film twice...yes is does make that much of a difference....Saran wrap it's thick enough...
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 11-17-2007, 08:17 AM   #6
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Quote:
Originally Posted by wittdog
From what I've seen I've only used the plastic film twice...yes is does make that much of a difference....Saran wrap it's thick enough...
Daves right, especially for long holds. Plastic wrap will actually seal the meat, aluminum foil encloses it but doesn't seal it. Good looking brisket Cliff!
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Old 11-17-2007, 08:53 AM   #7
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Quote:
Originally Posted by Larry Wolfe
Quote:
Originally Posted by wittdog
From what I've seen I've only used the plastic film twice...yes is does make that much of a difference....Saran wrap it's thick enough...
Daves right, especially for long holds. Plastic wrap will actually seal the meat, aluminum foil encloses it but doesn't seal it. Good looking brisket Cliff!
What will be the difference with the two techniques?
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Old 11-17-2007, 09:58 AM   #8
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[quote=Nick Prochilo]
Quote:
Originally Posted by "Larry Wolfe":q0kwwpto
Quote:
Originally Posted by wittdog
From what I've seen I've only used the plastic film twice...yes is does make that much of a difference....Saran wrap it's thick enough...
Daves right, especially for long holds. Plastic wrap will actually seal the meat, aluminum foil encloses it but doesn't seal it. Good looking brisket Cliff!
What will be the difference with the two techniques?[/quote:q0kwwpto]
Nick when I've used foil there have been juice at the bottom of the foil..with the saran wrap...no juice in the bottom..it stays in the meat.
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

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Old 11-17-2007, 01:32 PM   #9
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[quote=wittdog]
Quote:
Originally Posted by Nick Prochilo
Quote:
Originally Posted by "Larry Wolfe":16e7gx4d
Quote:
Originally Posted by wittdog
From what I've seen I've only used the plastic film twice...yes is does make that much of a difference....Saran wrap it's thick enough...
Daves right, especially for long holds. Plastic wrap will actually seal the meat, aluminum foil encloses it but doesn't seal it. Good looking brisket Cliff!
What will be the difference with the two techniques?
Nick when I've used foil there have been juice at the bottom of the foil..with the saran wrap...no juice in the bottom..it stays in the meat.[/quote:16e7gx4d]

That's interesting. Do you think it might be from the foil not clinging to the meat like the saran wrap does? I'd guess it could be from steaming in the foil a little, jus a guess though.
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Old 11-17-2007, 01:58 PM   #10
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[quote=Nick Prochilo][quote=wittdog]
Quote:
Originally Posted by "Nick Prochilo":cgmfwe99
Quote:
Originally Posted by "Larry Wolfe":cgmfwe99
Quote:
Originally Posted by wittdog
From what I've seen I've only used the plastic film twice...yes is does make that much of a difference....Saran wrap it's thick enough...
Daves right, especially for long holds. Plastic wrap will actually seal the meat, aluminum foil encloses it but doesn't seal it. Good looking brisket Cliff!
What will be the difference with the two techniques?
Nick when I've used foil there have been juice at the bottom of the foil..with the saran wrap...no juice in the bottom..it stays in the meat.[/quote:cgmfwe99]

That's interesting. Do you think it might be from the foil not clinging to the meat like the saran wrap does? I'd guess it could be from steaming in the foil a little, jus a guess though.[/quote:cgmfwe99]

Nick it's cause the plastic wrap "seals" the meat and the foil basically wraps the meat, but allows air and moisture to escape. Both will create problems with your bark either way, but worth it in the long run.
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Old 11-17-2007, 05:11 PM   #11
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Cliff were did you come up with the plan are the how to for you drum smoker? Nice looking brisket I can't wait to see the end pictures.
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Old 11-17-2007, 06:50 PM   #12
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Old 11-17-2007, 10:11 PM   #13
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Quote:
Originally Posted by The Missing Link
Cliff were did you come up with the plan are the how to for you drum smoker? Nice looking brisket I can't wait to see the end pictures.
Check this thread for all the info you would want on how to make one.

I cant say enough about how easy they operate and how easy it was to build.

http://www.bbq-brethren.com/forum/showt ... hlight=uds
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Old 11-17-2007, 10:26 PM   #14
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Brisket did not turn out as good as I had hoped. I think I prefer foiled brisket over non foiled.

What I want is non foiled/wrapped bark with foiled tender internal meat. That is not to much to ask for is it ?

I did not turn the brisket or mop or anything. I didn't even raise the lid until it was time to take it off. The color was good. the bark was good. the flavor was good but the texture was a bit dry. I was warned about turning the meat when cooking uds style but I disregarded it as personal preference. I should have at least heeded that warning.




After the brisket was done I shook the ash down a bit and poured in a full chimney of unlit Rancher. That was just enough to get the chicken done.

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Old 11-18-2007, 05:07 AM   #15
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Cliff I too prefer briskets that have been foiled. You sacrifice a little bark, but the meat is better at least in my opinion.

From the looks of the pic's it sure didn't look dry, looked very nice!
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Old 11-18-2007, 07:24 AM   #16
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Yeah Cliff like Larry said, it didn't look to dry from the pictures. I catch the drippings when doing briskets and use it to make a gravy to pour over the slices.
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