Bludawg Cooked a Brisket

Brisket, steaks, roasts, ground beef or any beef recipes.

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BluDawg
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Bludawg Cooked a Brisket

Postby BluDawg » Sat Aug 31, 2013 6:56 pm

I drug my tired old out of bed at 645 this mornin & put on the coffee. Then me & my assistant went out & wheeled Big Jim to his spot under the shade tree filled his basket with a mesquite log and lump and poured a 1/2 lit chimney on top. While he was warmin up to 300 we pored a cup steeled the boning knife and cut the fat, dusted it in Texas best Rub and introduced old Mr brisket to the smoke at 745 fat cap down for 4 hrs. In the mean time we smoked 2 lbs of hot guts and two fatties. At high noon I rolled him in his seapre for a siesta fat cap up. 1 pm the cow poker said it was time to rest in the kitchen.
After a few hrs the high tech gizmo says 140
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Lets see what we have Humm looks like a brisket & smells like one too
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Lets see how we did
Flat Passes the bend test
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I wonder if it is moist
looks juicy to me, what you think?
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My Favorite part Poor mans Prime rib
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Your just gonna have to trust me it tastes mighty fine. :mrgreen:
Never met a cow I didn't like with a little salt and pepper.
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CypertJ
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Re: Bludawg Cooked a Brisket

Postby CypertJ » Sat Aug 31, 2013 7:17 pm

Another darn fine cook courtesy of Tha Dawg! Beautiful as always

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Re: Bludawg Cooked a Brisket

Postby egghead » Sat Aug 31, 2013 8:08 pm

Looks like you are getting the hang of brisket smokin :D

Dang that looks good BD.
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Re: Bludawg Cooked a Brisket

Postby ChileFarmer » Sun Sep 01, 2013 10:42 am

Dawg, you did good. looking mighty fine. CF :D
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Re: Bludawg Cooked a Brisket

Postby Big Ed » Sun Sep 01, 2013 9:26 pm

Bark & smoke ring look good but looks like you got to squeeze it to see any juice!! That's why I like foil!! :shock:
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BluDawg
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Re: Bludawg Cooked a Brisket

Postby BluDawg » Sun Sep 01, 2013 9:37 pm

Big Ed wrote:Bark & smoke ring look good but looks like you got to squeeze it to see any juice!! That's why I like foil!! :shock:
It was below 140 deg before I unwrapped it so it wasn't oozing when I cut it and I really didn't squeeze it anymore than it took to hold it between my fingers.
Never met a cow I didn't like with a little salt and pepper.
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