where's there's smoke there's brisket
Will Syrup
Glenn Middendorf
7 pm dinner ended up being 8 pm dinner. took it out at 7:30 was 195 degrees. let set for 30 min. I've eaten a lot of briskets but never one this good. low & slow and no foil. 220 degrees for 9 1/2 hours.
Buzz Dean
phil wingo
| looks great will , nice job --- On Sun, 9/13/09, Will Syrup <will...@yahoo.co.jp> wrote: |
|
Gary Wiviott
Looks really terrific, but I am still curious as to why you cut the brisket into thirds? Only reason I can think of is smoker size would not accommodate the entire brisket.
Enjoy,
Gary
Scot Murphy
On Sep 13, 2009, at 8:03 AM, Will Syrup wrote:
> 7 pm dinner ended up being 8 pm dinner. took it out at 7:30 was 195
> degrees. let set for 30 min. I've eaten a lot of briskets but never
> one this good.
Not even the wagyu?
Scot "looks mighty tasty" Murphy
will syrup
Ed Hood
will syrup
Not even the wagyu?
On Sep 13, 2009, at 8:03 AM, Will Syrup wrote:
> 7 pm dinner ended up being 8 pm dinner. took it out at 7:30 was 195
> degrees. let set for 30 min. I've eaten a lot of briskets but never
> one this good.
Wagyu is in a different category. kinda like comparing Chivas Regal w/ Royal Salute :)--but the wife liked this better. didn't have the fat, buttery taste.
Merrill
> space was not the problem, I only needed part of it. would I have been
> better off cooking the whole brisket then freezing it rather then
> freezing it uncooked ?
> Will--still got a lot to learn.
Will,
I usually go for the largest I can get. The smaller cut can sometimes
get a little dry cooking at low temps. Sounds like that wasn't a problem
for you. Looks like a very nice piece of beef.
Merrill
Gary Wiviott
> space was not the problem, I only needed part of it. would I have been
> better off cooking the whole brisket then freezing it rather then
> freezing it uncooked ?
Will,
I would have smoked the entire brisket and frozen the parts I did not
use. A full packer cut brisket, which from the picture appears to be
what you have, smokes up wonderfully.
Far as Ed's comment a 16.5 lb brisket would take 30 hours, that has
not been my experience. A rough ball park estimate would be more on
the order of 12 hours.
Your finished 1/3 brisket looked very tasty, though if you had company
over when serving you most likely finished the entire portion and were
left wondering what to do about snacks, brisket tacos and a giant
Dagwood style smoked brisket ruben.
Enjoy,
Gary
will syrup
thanks, think what Ed was saying is that i'll have 3 9 1/2 hour cooks rather than just one. it worked out alright this time, only dinner for wife and MIL . plenty left for todays lunch and dinner for the 2 of us.
Bill Martin
brisket, when cooked separately, will total about 30 hours over 3
separate sessions.
Bill
On Sep 14, 2009, at 2:58 AM, Gary Wiviott wrote:
> Far as Ed's comment a 16.5 lb brisket would take 30 hours
"What do our opponents mean when they apply to us the label 'Liberal?'
If by 'Liberal' they mean, as they want people to believe, someone who
is soft in his policies abroad, who is against local government, and
who is unconcerned with the taxpayer’s dollar, then the record of this
party and its members demonstrate that we are not that kind of
'Liberal.' But if by a 'Liberal' they mean someone who looks ahead and
not behind, someone who welcomes new ideas without rigid reactions,
someone who cares about the welfare of the people — their health,
their housing, their schools, their jobs, their civil rights, and
their civil liberties — someone who believes we can break through the
stalemate and suspicions that grip us in our policies abroad, if that
is what they mean by a 'Liberal,' then I’m proud to say I’m a
'Liberal.'"
--John F. Kennedy