Brisket cut
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- OutlawNinja
- Wrangler
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Brisket cut
What cut of brisket do you guys turn in for competition? The flat? Or the piece under the fat cap?
- Big Ed
- Outlaw
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Re: Brisket cut
I use the section of the flat closest to the point, juice just rolls out when slicing!!
Can't Beat A Drum!!!
Big Ed BBQ
https://www.facebook.com/BigEdBbq
Custom elf Pit (UDS on Steriods)
Water Tower pit
PK Grill
22'' weber kettle
Big Ed BBQ
https://www.facebook.com/BigEdBbq
Custom elf Pit (UDS on Steriods)
Water Tower pit
PK Grill
22'' weber kettle
- k.a.m.
- Chuck Wagon
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Re: Brisket cut
Big Ed wrote:I use the section of the flat closest to the point, juice just rolls out when slicing!!
^^^^^^^
This.
- OutlawNinja
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Re: Brisket cut
Do you let it rest a long time? I'm afraid mine got "too" cool because I let it sit, maybe I should have put in a cooler or something.
- k.a.m.
- Chuck Wagon
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Re: Brisket cut
Mine rests covered for about 4 hours. I am trying to get it to about 170° to 160° internal, so some venting may occur it just depends on the day and times.
- NaptownSmoker
- Pilgrim
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Re: Brisket cut
Store bought. 250 until 150, the 225 to 185. Wrap and rest in a bit of beef broth.
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- Bandolero
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Re: Brisket cut
The grain still looks tight in that pic. Cook till around 210 and it will melt like buttah! This is usually where we take slices from, right where the red line starts and back
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Those willing to sacrifice liberty for security deserve neither - Benjamin Franklin
My $.02 is worth $37.50
- Hotch
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Re: Brisket cut
Brisket at $1.78 /lb. Those were the good ole days.
24x42 Shirley with Warmer
GMG Ledge Prime
Large Big Green Egg
MiniMax Big Green Egg
2 Mini Big Green Eggs
Gateway 55gal
R&V Fryer
17" Blackstone Griddle
Prosper TX
GMG Ledge Prime
Large Big Green Egg
MiniMax Big Green Egg
2 Mini Big Green Eggs
Gateway 55gal
R&V Fryer
17" Blackstone Griddle
Prosper TX
- OutlawNinja
- Wrangler
- Posts: 53
- Joined: Mon May 26, 2014 11:31 am
- Location: McKinney, TX
- Contact:
Re: Brisket cut
Thank you for that picture, its really helpful. Brisket, so far, has been the hardest meat for me to cook.
- k.a.m.
- Chuck Wagon
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Re: Brisket cut
OutlawNinja wrote:Thank you for that picture, its really helpful. Brisket, so far, has been the hardest meat for me to cook.
Once you get it down it will be your easiest.
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- Outlaw
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Re: Brisket cut
k.a.m. wrote:OutlawNinja wrote:Thank you for that picture, its really helpful. Brisket, so far, has been the hardest meat for me to cook.
Once you get it down it will be your easiest.
easy for you to say "Brisket Whisperer" ...
-Josh
Big Green Egg
Pitmaker Vault
"The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants." - Thomas Jefferson
Big Green Egg
Pitmaker Vault
"The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants." - Thomas Jefferson
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