Grilling & Recipes: Brisket, and other stuff
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Name:   Tall Cotton The author of this post is registered as a member - Email Member
Subject:   Brisket, and other stuff
Date:   9/2/2016 9:35:21 AM (updated 9/2/2016 9:35:58 AM)

Yesterday I smoked 2 20 pound briskets. These took a little longer than normal, probably because they were thicker than I usually get at Sam's. Anyway, the first one out was separated and the point turned into burnt ends. What I have done in the past is take the brisket off, wrap in foil, and refrigerate overnight before slicing and vacuum packing. Due to time constraints I wrapped these and let them sit for about an hour. They had cooled enpugh to handle so I sliced them. The slicing was much easier than when they were cold and I really couldn't tell a big difference in the quality of the slices.

On a sad note, my Masterbuilt cold smoker unit bit the dust last night. It is about 5 years old and has produced enough smoke to flavor several thousand pounds of BBQ. So far this year it smoked over 400 pounds, and the year has a long way to go. Fortunatey I have a backup so next week when the next briskets go on there will be smoke.

Have a great labor day weekend! We celebrate this as the last weekend before we get out lake back from the weekend boaters and jet skiers. Now we can enjoy the beauty God gave us in a calmer, quieter environment!

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Brisket, and other stuff - Tall Cotton - 9/2/2016 9:35:21 AM

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