Brisket Cook

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TwoGuysBBQ
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Brisket Cook

Postby TwoGuysBBQ » Tue Sep 04, 2018 11:25 am

Stopped by my Brothers yesterday as he was finishing off a couple briskets he smoked all night using some of that firewood we picked up on Saturday. Low and slow for 14 hours. “He likes staying up” Me? I prefer hot and fast,however these briskets were money.
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OldUsedParts
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Re: Brisket Cook

Postby OldUsedParts » Tue Sep 04, 2018 11:27 am

Awesome and KUDOS to the Bro :salut: :cheers: :chef: :texas:
OUP

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bsooner75
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Re: Brisket Cook

Postby bsooner75 » Tue Sep 04, 2018 11:44 am

Looks like he’s doing good work


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Rambo
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Re: Brisket Cook

Postby Rambo » Tue Sep 04, 2018 3:24 pm

:cheers:
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Sailor Kenshin
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Re: Brisket Cook

Postby Sailor Kenshin » Tue Sep 04, 2018 4:40 pm

Torment. In a good way. :chef:
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rms827
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Re: Brisket Cook

Postby rms827 » Tue Sep 04, 2018 9:43 pm

Nice! :D :tup: :salut: :cheers: :chef:
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Professor Bunky
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Re: Brisket Cook

Postby Professor Bunky » Wed Sep 05, 2018 12:24 pm

Wonderful looking brisket! :cheers:
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woodenvisions
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Re: Brisket Cook

Postby woodenvisions » Wed Sep 05, 2018 3:38 pm

Oh Man !!
That looks Really good TG.
I've done a 14 hr once...ONCE lol

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Tasso-Hunter
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Re: Brisket Cook

Postby Tasso-Hunter » Thu Sep 06, 2018 10:04 am

I gotta say: they look jut superb :cheers:

So...because I've never smoked one of these...It'd be time to start but a few questions before :lol: :
1 would you raccomand the texas crutch in any case?
2 If yes, at what internal temperature do you usually wrap it up?
3 and...the most important...what internal temp do you consider it done?

thanks
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TwoGuysBBQ
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Re: Brisket Cook

Postby TwoGuysBBQ » Thu Sep 06, 2018 10:45 am

First off, Welcome back TH

1 would you raccomand the Texas crutch in any case? I Would, because I always do. guarantee a moist brisket this way

2 If yes, at what internal temperature do you usually wrap it up? you can wrap at 160-165F internal however I prefer wrapping when its get the color I like. BUT STICK WITH 165F INTERNAL

3 and...the most important...what internal temp do you consider it done? I pull my briskets when they hit am internal temp of 200 F Then leave it wrapped in the foil and place it in an empty "dry" cooler/ ice chest. Lay a couple of bath towels over it and shut the cooler. Leave it alone for at least an hour " I've left them in a cooler like this for 4 hours" and it was fine.
after you hours is up "or longer" simply remove, unwrap and slice.

This is the way I prefer cooking my briskets and even pork butts, except I don't put the pork butts in a cooler. they get pulled right away.
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Tasso-Hunter
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Re: Brisket Cook

Postby Tasso-Hunter » Thu Sep 06, 2018 11:11 am

thanks...these are important advices :D

I'lla try to smoke one following your points...I'll share the results :chef:
Sometimes a passion needs just a spark to light and become a big fire that will never die...

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