Brisket

Discussion in 'Cooking Forum' started by tcc, Dec 30, 2019.

  1. burgawboy

    burgawboy Elite Refuge Member

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  2. tcc

    tcc Elite Refuge Member

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  3. burgawboy

    burgawboy Elite Refuge Member

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    I should have not said anything. Now I'm craving some. Looks great!!
     
  4. tcc

    tcc Elite Refuge Member

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    Me too---gotta do another one soon now!
     
  5. BlackLegendGauge

    BlackLegendGauge Senior Refuge Member

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    On mine I save the edge pieces where it gets thinner and cook up some burnt ends in a cast iron pan. That stuff is so good it will make your tongue slap your brain out.
     
  6. Riverfisher

    Riverfisher Senior Refuge Member

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    Looks great! Prime Brisket is key...I also like to separate the point (deckle) from the flat prior to smoking. Two different muscles and the point always takes more time than the flat.
     
  7. tcc

    tcc Elite Refuge Member

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    I did that with most of the point

    I usually do it after smoking; flat is more forgiving that way. Prime or CAB is the way to go though for sure. I've made some decent ones from lower grades, but it's much more consistent when you start with better meat.
     

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