Replies: 25
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All-In [43774]
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Man O man. Sweet, sweet brisketnet.
Jan 18, 2021, 9:00 AM
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Put meat in box at 7:20AM at 225. After 7 hours it hit 160. Wrapped it in butcher paper, reinserted at 275. 6 hours later it hit 195. At this point it is 8:30pm.
TRDJ was drunk and tired and his family was hongrie and out of patience and then he took the brisket out and wrapped it in aluminum foil and put it in a pan and stuck it in the refrigerator and ate delivered pizza and went to bed.
Will warm in oven and slice tonight. Full taste report tomorrow.
The end.
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Oculus Spirit [75725]
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Where did you find the butcher paper?
Jan 18, 2021, 9:02 AM
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The fella at Publix was being awfully cagey about it last night.
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All-In [43774]
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Local meat market
Jan 18, 2021, 9:56 AM
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Lady was also cagey but relented.
Ironically a 7 million foot roll of the pink stuff showed up via amazon literally 5 min after wrapping with what I pried out of the lady’s cold hands.
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CU Medallion [66085]
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LOLLERS
Jan 18, 2021, 9:03 AM
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I was waiting for the finished product picture, now I know why
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CU Medallion [66085]
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Also, this is why I never believe 19B when he says
Jan 18, 2021, 9:03 AM
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how easy it is
19B
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Heisman Winner [137978]
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Brisket: so easy, a Mexican
Jan 18, 2021, 10:41 AM
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will still probably screw it up.
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All-In [40656]
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I messed up the timing on my first boston butt a few weeks
Jan 18, 2021, 9:03 AM
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back. Welcome to the club man.
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Oculus Spirit [75725]
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How did that little smoker box work out?
Jan 18, 2021, 9:06 AM
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A few days ago I learned of smoking tube for pellets. This may help if you didn't get enough smoke. I'm going to get one for cold smoking cheese.
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All-In [40656]
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Didn't have a problem with it
Jan 18, 2021, 10:59 AM
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It smoked pretty well for about 15-20 minutes and then the wood was all burnt up. So every hour when I spritzed the butt, I put in some new wood chips.
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All-TigerNet [12763]
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you may know this, but don't put it near the cheese
Jan 18, 2021, 1:30 PM
[ in reply to How did that little smoker box work out? ] |
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it's hotter than you may think. Putting it in pan or making a foil wall between it and the cheese should help if you're limited on space.
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CU Medallion [64837]
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My 16# brisket from this weekend....
Jan 18, 2021, 9:54 AM
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Not to dump on you, TRDJ. THe people want pictures, so I'll oblige them.
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Heisman Winner [135980]
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Nice toe cleavage
Jan 18, 2021, 10:00 AM
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Brisket is ?? too.
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All-In [43774]
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JEBUS
Jan 18, 2021, 10:07 AM
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That's what I expect fbcoach's feet to look like.
Dem's too dirty to even walk around like that in the house.
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CU Medallion [64837]
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Well now that I have been shamed by the Jounge into using
Jan 18, 2021, 10:28 AM
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the flat sheets, now I don't have to warsh my feed anymore.
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All-In [31518]
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Re: My 16# brisket from this weekend....
Jan 18, 2021, 11:31 AM
[ in reply to My 16# brisket from this weekend.... ] |
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Look I love looking at your meat and all, but give us a money shot man!
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CU Medallion [64837]
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I forgot to take one... BOOO MEEEE
Jan 18, 2021, 11:49 AM
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I know. I effed up.
19B, what's the best way to cut brisket? Serrated knife? smooth, sharp knife?
I'm talking about when it's hot.
I refrigerated the leftovers, busted out my meat slicer, separated the point from the flat, and sliced the whole thing up. Beautiful slices.
I can't get a decent cut when it's fresh, though.
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Heisman Winner [135980]
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All-In [31518]
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Heisman Winner [137978]
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Just a long slicer. I have a 14" granton that looks like
Jan 18, 2021, 12:16 PM
[ in reply to I forgot to take one... BOOO MEEEE ] |
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this, don't remember the exact brand but it was $60 or $80 at the restaurant supply shop, totally worth it. Cut across the grain, and to make sure you remember where the grain is, trim an inch or two of the tail (end of the flat) at the exact angle you want to slice the brisket in the middle, since you won't be able to see the grain on a slathered, rubbed, cooked brisket. The flat and point are pretty close to perpendicular, so you're actually cutting more like 45 degrees across the grain for each of the two muscles. And don't make 12 saw strokes on a slice of brisket, try to cut all the way through in 1-2 strokes.
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All-TigerNet [13764]
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All-In [31518]
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Re: What the funk is up with that one weird drawer over
Jan 18, 2021, 12:00 PM
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And none of the doors close flush?
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CU Medallion [64837]
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Oh, you mean my farmer Grandpa built kitchen cabinets aren't
Jan 18, 2021, 12:34 PM
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built to CNC machine quality? Yea no crap.
The one drawer is sorta funny, but you get used to it after a while.
The drawer close properly, but the kids put up the dishes and probably left some pot and pan handles poking out or something.
We have plans to replace all of them at some point, but wife and I are pretty low maintenance, and just really don't give a rip at the moment.
Y'all wouldn't believe how far that house has come in the past 8 years. Even these cabinets...
The whole room, including cabinets was stained knotty pine. The cabinet doors had fruit shapes cut out of wall paper modge-podged on the front. There was carpet in the kitchen and a ceiling fan in the middle. The kitchen was very small and had a wall between the kitchen and dining room.
I removed the wall and installed a beam to support the ceiling. Painted the walls white. Ripped out the fan and added recessed lighting. Carpet came up and was replaced with solid hardwoods. Kitchen Island with nice marble surface was added, cabinets were painted, plaint front was doctored up with some bead board and trim. Hardware was replaced.
It's taken a lot of effort to make it look as crappy as it does today.
As soon as I replace the cabinets, she'll have something else for me to do...
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Heisman Winner [135980]
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Brisket and eggs
Jan 18, 2021, 10:17 AM
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Breakfast of champions
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All-In [31518]
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Re: Man O man. Sweet, sweet brisketnet.
Jan 18, 2021, 12:01 PM
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The secret to brisket:
get an iKamand or other automatic air regulator for your smoker. Or a pellet smoker. Start brisket at night... depending on done time, it's either lunch or dinner the next day.
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Oculus Spirit [75725]
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Wait, are you the one who started cooking some butts like
Jan 18, 2021, 12:42 PM
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32 hours in advance or something kinda insane?
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All-In [31518]
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Re: Wait, are you the one who started cooking some butts like
Jan 18, 2021, 12:47 PM
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Nah brah that doesnt sound like me
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Replies: 25
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