Hot Brisket

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

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egghead
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Re: Hot Brisket

Postby egghead » Sat Dec 15, 2012 1:21 pm

Dang BD.

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Re: Hot Brisket

Postby BluDawg » Sat Dec 15, 2012 11:35 pm

:oops: Thanks for the kind words ya'll, Until further notice all BluDawg Briskets will be cooked at 300 deg and into Butcher paper at 4 hrs. I have found the key to Brisket Nirvana :dgrin: :texas:
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Re: Hot Brisket

Postby k.a.m. » Sat Dec 15, 2012 11:43 pm

BluDawg wrote::oops: Thanks for the kind words ya'll, Until further notice all BluDawg Briskets will be cooked at 300 deg and into Butcher paper at 4 hrs. I have found the key to Brisket Nirvana :dgrin: :texas:

Hahahahahaha. There is hope for you yet Dawg. Ya know "slow and steady wins the race" This time 300° and wrap in butcher paper at 4hrs. before long 250° and foil wrap at 5hrs. :P :D :lol: If my gut wasn't wrenched I would hurt that sliced pic Brother that is pretty. :D
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Re: Hot Brisket

Postby BluDawg » Sun Dec 16, 2012 2:20 am

Hope your feelin better soon Kevin I hate to see a good man down. Tell your bride HB for me.. Paper yes Foil not!! :wink:
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Re: Hot Brisket

Postby k.a.m. » Sun Dec 16, 2012 6:45 am

Thank You Dawg I will let Debbie know. :D Headed off to our granddaughters competition cheer this A.M. :D
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Hot Brisket

Postby atcNick » Sun Dec 16, 2012 5:43 pm

Approved!


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Re: Hot Brisket

Postby cristo » Wed Dec 19, 2012 10:18 pm

Where do you buy your butcher paper? Do you find that works as well as foil?

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Re: Hot Brisket

Postby Pflugerbill » Fri Mar 01, 2013 1:47 pm

So let me make sure I got this straight.
You smoked that brisket for 5 hours and it turned out like that? Usually 5 hours the meat is barely cooked? Is the paper the secret?
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Re: Hot Brisket

Postby BluDawg » Fri Mar 01, 2013 3:30 pm

That and cooking at 300 deg
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Re: Hot Brisket

Postby Big Ed » Sat Mar 02, 2013 10:35 am

Great lookin meat Sir!!! :thap: :thap: :thap:
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Re: Hot Brisket

Postby Boots » Sat Mar 02, 2013 10:41 am

So five hours total on the fire starting at 300 Blu? Thinking about doing a fast open pit method for the Frisco comp as I'd like to simplify down from all the gear I normally haul around.
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Re: Hot Brisket

Postby BluDawg » Sat Mar 02, 2013 12:40 pm

Boots wrote:So five hours total on the fire starting at 300 Blu? Thinking about doing a fast open pit method for the Frisco comp as I'd like to simplify down from all the gear I normally haul around.

Boots as you know it aint done until it probes tender never had one go past about 6.5 total cook time the resting until the internal has dropped is an important step that you cannot cheat on.

Thanks Big Ed if I keep practicing I might get it right some day :roll: :laughing7:
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