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 Smoker thread? Smoker thread. 
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WanderingWalrus wrote:
usrifle wrote:
WanderingWalrus wrote:
Rix86 wrote:
Doing my first brisket today


Let us know how it goes. I flubbed the first, nailed the second, and flubbed the third. That's when I understood what people were talking about with the techniques.


Did you wrap after about 4 hours? Butcher paper is your friend if you do wrap. Then out of the wrap to firm up the Bark at the end.


My problem was not cooking it enough, the 2 times that it came out dry. I didn't break enough collagen down. And you don't need to unwrap, if you wrap tightly. I make sure I'm ready early, and let it sit, wrapped, in the cooler. The heat from the meat will keep everything warm enough.


Letting a Brisket rest is key. The only time i had a Dry brisket was when i didn't wrap and that was a whole lot of Briskets ago. I also Mop my Brisket while smoking before the wrap.
I never do the whole packer anymore either, i always separate the Tip from the Flat. The Tip gets made into burnt ends, the best part of a Brisket in my opinion.
How do i know i do it right? When the Wife starts growling if i reach for the Burnt ends.....those are "Hers".

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Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.

Guntrader wrote: Huh, maybe I was an asshole.

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Sat May 04, 2019 1:20 pm
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Ah, I separate them, but don't do burnt ends. I do it just so I can wrap it or pull it off the smoker at the right time for that muscle. My wife doesn't like the point, so that's effectively mine.


Sat May 04, 2019 2:14 pm
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If early indications are any clue this is actually going to be really good


Sat May 04, 2019 3:33 pm
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Rix86 wrote:
If early indications are any clue this is actually going to be really good


:thumbsup2: Did you Mop? Are you wrapping?

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Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.

Guntrader wrote: Huh, maybe I was an asshole.

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Sat May 04, 2019 4:07 pm
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Its wrapped in foil and a towel currently.
I trimmed since of the fat cap (only some) and smoked that too. And its fawking delicious


Sat May 04, 2019 5:35 pm
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Rix86 wrote:
Its wrapped in foil and a towel currently.
I trimmed since of the fat cap (only some) and smoked that too. And its fawking delicious


So it's resting in foil? There is a lot of Fat on brisket. I trim it all off the flat except a 1/4 inch cap and smoke with the cap down. The Point is super marbled and a separate muscle so i separate it from the flat and trim all the fat off and make burnt ends from it.
Here is a good tutorial for that, they are delicious. :thumbsup2:

https://www.youtube.com/watch?v=FVOh8430oCs

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Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.

Guntrader wrote: Huh, maybe I was an asshole.

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Sat May 04, 2019 6:07 pm
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Hah. It was that dude's team-up with Harry Soo where I learned to trim. I do basically the same as you - trim all but 1/4" from the flat, cook it fat side down. Trim the point well, and cook it intact above the flat.


Sat May 04, 2019 7:08 pm
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WanderingWalrus wrote:
Hah. It was that dude's team-up with Harry Soo where I learned to trim. I do basically the same as you - trim all but 1/4" from the flat, cook it fat side down. Trim the point well, and cook it intact above the flat.


I braise the Point myself, i want all those juices after separating the Fat to make sauce. I like the Burnt ends with Cucumber chips and Green Chili's....sweet, Hot, and melt in the Mouth.

Hmmmm....might be time to do another Brisket. :bigsmile:

Rix? How did yours turnout?

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Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.

Guntrader wrote: Huh, maybe I was an asshole.

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Sat May 04, 2019 7:18 pm
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So I took it out a little too soon so I didn't get the bark and smoke infusion as deep as I really wanted but it's still ridiculously good.
I left a lot of that on there and I actually cooked it fat up.
I rubbed and smoke some of the fat too and it was delicious as well


Sat May 04, 2019 8:23 pm
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I will admit, I've never heard of just smoking and eating the fat. That ... seems odd. But I'll probably give it a try next time, just in case. How thick was the chunk of fat?


Sat May 04, 2019 8:30 pm
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come-n-git it!


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Sat May 04, 2019 8:35 pm
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On my way!!

tell the tale on what you put on dat peeg?

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Sat May 04, 2019 8:38 pm
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Thickest chunk was 1-11/4 inches thick, couple inches long.
I learned lately how damn good the fat can be.


Sat May 04, 2019 8:39 pm
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OhShoot! wrote:
come-n-git it!


Nice!!! :thumbsup2:

La Caja China, or in ground ?


Sat May 04, 2019 8:40 pm
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Image

Needed more time, but still delicious

The fat

Image

We ate all the rest.


Sat May 04, 2019 8:52 pm
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