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SOS My 2nd try with brisket
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SoEzzy
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PostPosted: Tue Mar 27 12 4:22 am    Post subject: Reply with quote

You can either grab the whole code that includes the [img] tags or you can click the [img] tag above then past the code http://i1148.photobucket.com/albums/o570/DanBono/DSC00956.jpg then click the [img*] tag.

I did it for you this time! [/img]
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GF
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PostPosted: Tue Mar 27 12 9:26 am    Post subject: Reply with quote

DanB, Glad it worked for you. Very Happy
Looks good.
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DanB
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PostPosted: Fri Apr 06 12 1:55 am    Post subject: Another Brisket Try Reply with quote

Hi All I'm giving the brisket another try..This one weighs 6.62 lbs, along with the brisket I also have 2 racks of St. Louis Ribs.

This time I'm going to use 1/2 hickory & 1/2 apple.My chunks 3x3". My wife doesn't care too much of the hickory flavor/taste.

Should I use both woods at the same time or start with one kind then put the other when the 1st one is done smoking?

I usually get about 2-2 1/2 hrs out of 1 chunk.


Thanks Dan

PS I wil be using a Master Forge Electric vertical smoker, with a water pan.
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SoEzzy
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PostPosted: Fri Apr 06 12 3:50 am    Post subject: Reply with quote

Not trying to be an idiot here but I have to ask the question anyway:

If your wife doesn't like hickory and you have apple wood available, why are you using the hickory?

I love hickory flavor, and my family doesn't mind it on bacon, but they tend to enjoy the fruit wood, (milder), smokes more on larger cuts of meat.

If I was in your shoes, I'd save the hickory chunks for when the wife is away, and you are forced to cook something for yourself... Wink Laughing Wink

See disclaimer below!
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DanB
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PostPosted: Fri Apr 06 12 4:13 am    Post subject: Hickory Reply with quote

SoEzzy: Problem is I LOVE the hickory flavor/taste.
My 1st smoke was brisket & ribs, the brisket was dry as all hell, but the taste for me was truly great,even cold right out of the fridge. I had snacks for the week:)
Maybe this time just a little hickory for me:)
Last smoke I used apple on the ribs and she liked it better then the hickory. I wasn't crazy about the apple, it was just OK.

The wood I ordered was 3/4 hickory & 1/4 apple, so I have much more hickory then apple.My next wood order would be for 1/4 each of Pecan/Cherry/Apple.Should be mild enough for her.

Thanks Dan
PS One chunk at a time or both at the same time?
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SoEzzy
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PostPosted: Fri Apr 06 12 5:52 am    Post subject: Re: Hickory Reply with quote

DanB wrote:
SoEzzy: Problem is I LOVE the hickory flavor/taste.


As I suspected... but which do you love more... your wife or the taste of hickory?

Quote:
My 1st smoke was brisket & ribs, the brisket was dry as all hell, but the taste for me was truly great,even cold right out of the fridge. I had snacks for the week:)
Maybe this time just a little hickory for me:)
Last smoke I used apple on the ribs and she liked it better then the hickory. I wasn't crazy about the apple, it was just OK.


Meat that has been smoked makes some of the best ever leftover sammies!

Quote:
The wood I ordered was 3/4 hickory & 1/4 apple, so I have much more hickory then apple. My next wood order would be for 1/4 each of Pecan/Cherry/Apple.


The math doesn't work out for your next wood order!

You are going to get a 1/4 each of Pecan /Cherry/Apple, is that correct?

Quote:
Should be mild enough for her.

Thanks Dan
PS One chunk at a time or both at the same time?


One chunk at a time if you are laying teh hickory on with the brisket at the start, and use the apple when the ribs go on that should work
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DanB
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PostPosted: Fri Apr 06 12 7:54 am    Post subject: next order Reply with quote

Thanks SoEzzy.
Math was my favorite subject in school, your right about my next order, should have been 1/3 of each,if I can order IT that way.
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DanB
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PostPosted: Fri Apr 06 12 7:56 am    Post subject: Uguly brisket Reply with quote

Just unpacked my brisket and really didn' like what I saw.
The end looks kinda fiberous to me. Hope IT smokes well. Thanks Dan
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PostPosted: Fri Apr 06 12 7:58 am    Post subject: Size Reply with quote


DanB
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DanB
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PostPosted: Sat Apr 07 12 7:59 am    Post subject: Results Reply with quote

Hi All Brisket dry but tender..Ribs tatse ok but very greasy..Next time BB's for sure, I'm done with the St Louis ribs..The BB's cook much faster and are not as greasy.

I think with the brisket, I covered the foiled brisket in towels place in a cooler at 200,BUT didn't lay IT in the cooler flat,more like standing on it's edge, sooo the juices probably ran to the bottom.

Oh well live and learn.



Thanks Dan
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Pkerchef
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PostPosted: Fri May 18 12 6:14 pm    Post subject: Reply with quote

Try cooking a whole brisket not just the flat. There is often not enough fat in the flat to keep it from drying out imo. Pkerchef
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snubnose



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PostPosted: Sun May 27 12 4:20 am    Post subject: Reply with quote

As others have said.... buy the whole packer. Trim the hard thick chunks of fat out and leave 1/4 inch layer of fat.

I BBQ mine hotter and faster than some. 8 hours at 300 and it is pretty consistent for a 10 lb after trimming.
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Sailor Kenshin
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PostPosted: Thu Jun 14 12 3:59 am    Post subject: Re: SOS My 2nd try with brisket Reply with quote

DanB wrote:
Hi All

I'M getting ready for my 2nd try with Brisket,tomorrow Sat. The 1st came out DRY but tasty, so I'm going to give IT another try.
This time I'm using my brand new Maverick 732 for temps
Last time I used 2 chunks of Hickory, the smoke flavor was surely there!!!
Here's is what a have from a local supermarket" 3.39 USDA Choice beef chuck fresh Brisket flat cut.
Any tips/suggestions for a juicer Brisket.
Post of my 1st try:
http://www.thesmokering.com/forum/viewtopic.php?p=579696&highlight=#579696



Same thing happened to me. Beef was dry but tasty.


Kind of lean, so we layered it with bacon. Reheated sliced thin in a crock pot, no one minded.


How can you get whole slabs in a regular market?
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