Early Morning Briskets

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LarryWolfe

Chef Extraordinaire
Joined
Jan 4, 2005
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Today is my routine day off and I've been up since 3am....... :roll:

I have a couple orders for brisket totalling 8lbs so this cook is going to push me very close to getting that yield. These are 2 - 8lb flats and I generally get right at about 50% finished product and I'm praying that's the case today! :oops:

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007bond-jb said:
Man thats a lot of rub, You must know the guy that sells it. Huh? ;)

Some stuff I found in the cabinet, needed to use it up! It will all melt in and the chunks of onion and garlic adds alot of flavor to the aujus once they're foiled.
 
It seems like I have seen this done in the past by you and it came out awesome :D
 
Looking good Larry. How about coming to the firehouse on Sunday with one of those rascles and sharing with the guys during the Skins game?
 
Stick with it there fella and eventually, you will be able to make a great brisket just like the pros here! ;)
 
Bill The Grill Guy said:
Looking good Larry. How about coming to the firehouse on Sunday with one of those rascles and sharing with the guys during the Skins game?

I'll be in bed at kick off.......remember the Dallas game is usually the game you and Gary come up. Maybe we can plan one before the season is over.....
 
Briskets are getting there.....we're at the 8 hour mark and they're at 170º, usually my briskets are done right at an hour per pound, but these are putzing along....no biggie. They're in foil now an should be done shortly. It is pure nasty out here today, cold, foggy and misty and it freaking smells incredible out!

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Briskets are done, sliced and in the fridge overnight. They'll be weighed and packed in the morning. From the two samples I had, I think the customers are getting their money's worth, they're damn tasty! Wish I had put another one for ME!

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