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Brisket Sammich's

 
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Canadian Bacon
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Joined: 06 Sep 2007
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Location: Mississauga ON Canada

PostPosted: Mon Feb 13 17 2:26 am    Post subject: Brisket Sammich's Reply with quote

I had a 16 pound brisket sitting in the freezer that I needed to cook.
Yesterday was the perfect day,the calm before the storm.
Thawed it out,rinsed and patted dry, I applied a good coat off rub and wrapped it up for a night in the fridge.


$6.95 a pound.....Gold plated brisket.











Up early in the am to warm up my offset ....bring the brisket out and sprinkle a bit more rub.
I used Maple and Cherry slpitz....cooked at roughly 240-275 degrees....
I was running behind a bit so I panned it at 165 and tented with foil.







Panning the brisket really sped things up and was able to eat dinner at a reasonable time.....
I love brisket and slaw sammich's. Very Happy Very Happy Very Happy









It was yummy and I ate too much. Laughing Laughing
The next day I sliced up some and vac sealed for a buddy.....
and also have about three more meals vac sealed for future meals.....thanks for looking.
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brutus1964
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PostPosted: Mon Feb 13 17 4:32 am    Post subject: Reply with quote

Nice looking brisket Rick. Nice smoke ring. I would definitely eat too much of that if I had it setting in front of me. Good job.
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Old Dave
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PostPosted: Mon Feb 13 17 1:38 pm    Post subject: Reply with quote

WOW!!! That looks great! Nice cook.
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Canadian Bacon
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PostPosted: Tue Feb 14 17 3:37 am    Post subject: Reply with quote

Hey thanks for looking brutus1964 and Old Dave. Very Happy
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biker.chef
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PostPosted: Wed Feb 15 17 7:51 am    Post subject: Reply with quote

Nice ring. Looks great.
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Canadian Bacon
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PostPosted: Wed Feb 15 17 9:52 am    Post subject: Reply with quote

Thanks for peeking biker.chef Very Happy
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Rayzer
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PostPosted: Sat Feb 18 17 3:14 am    Post subject: Reply with quote

Nice looking brisket.. Did you make the slaw as well?
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Canadian Bacon
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PostPosted: Sat Feb 18 17 3:37 am    Post subject: Reply with quote

Rayzer wrote:
Nice looking brisket.. Did you make the slaw as well?


Thanks for looking Rayzer........I buy a bag of shredded cabbage and add what I like to it....make it mine.
Sometimes I like a creamy slaw....this time was vinegar.
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gotwake
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PostPosted: Sat Feb 18 17 11:44 am    Post subject: Reply with quote

Nice. Smoking a 9lb brisket tomorrow. Thanks for the idea of the coleslaw/brisket sandwich.
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Canadian Bacon
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PostPosted: Sat Feb 18 17 1:29 pm    Post subject: Reply with quote

Thanks for looking gotwake.
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mactoo
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PostPosted: Fri Feb 24 17 7:43 am    Post subject: Reply with quote

Looks awesome. Once you cook and pack the brisket how do you reheat it? Just defrost in the fridge ?
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Canadian Bacon
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PostPosted: Fri Feb 24 17 8:30 am    Post subject: Reply with quote

mactoo wrote:
Looks awesome. Once you cook and pack the brisket how do you reheat it? Just defrost in the fridge ?


I slice and vac seal my brisket ....when it comes time to use I thaw in the fridge.....
I save the aus jus from when i panned my brisket during the cook and freeze that in small portion cups.

I just place the brisket in a pan with some of the aus jus and heat it up.
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mactoo
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PostPosted: Fri Feb 24 17 9:20 am    Post subject: Reply with quote

I like it. The reason I don't smoke whole brisket is because I can't handle the leftovers. This gives me the excuse to cook one Smile I'll put the Old smokey to the test
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SmokeHound
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PostPosted: Sun Feb 26 17 1:29 pm    Post subject: Re: Brisket Sammich's Reply with quote

Looks great - excellent ring, too! Wasn't hungry. . .until now.
Wink
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Canadian Bacon
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PostPosted: Sun Feb 26 17 9:44 pm    Post subject: Reply with quote

Thanks Smokehound....nice to see you stopping in. Very Happy
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BRBBQ
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PostPosted: Thu Mar 02 17 9:14 am    Post subject: Reply with quote

Looking great
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