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View Poll Results: Do you smoke brisket fat side up or down | |||
Up | 51 | 77.27% | |
Down | 10 | 15.15% | |
I smoke it on the side bc I’m a ****ing moron | 5 | 7.58% | |
Voters: 66. You may not vote on this poll |
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02-11-2018, 10:25 PM | #61 | |
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Worth the effort though. The burnt ends are from God. |
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02-11-2018, 10:53 PM | #62 |
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You certainly speak highly of them. I doubt that even if I get some of that cheap Costco brisket that i'm going to even give that a try.. Would be an interesting skill to share it you do it again.
Time lapse video? Wait ,we might not want to see everything... maybe just pics? FYI Sam's Choice is $3.09
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02-12-2018, 02:10 PM | #63 |
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Ahh there are uppers downers and flippers. I guess what ever you have success with stick with. I have always smoked my brisket fat up very little or no trim. I will turn every brisket to find the most appealing to me. I do not believe in flipping it interupts your steady heat and smoke plus chance to break open meat and drain the moisture out of it. I started fat up and find no reason to change.
Now we have science involved and I dont disagree it probably doesnt do what we think. But there sure a lot of basters out there winning ribbons. Also some believe that the fat does render into the beef in the forst hour to 2 hours and after that the moisture dont hurt. If your smoking close to the coals I may consider fat side down but most smokers are far enough from heat to not be a problem. I could see where a weber Kettle could be a problem here. The Chinese have been roasting duck and geese 1000s of years and baste contantly. Try telling them they are wasting their time
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02-12-2018, 04:26 PM | #64 |
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02-12-2018, 09:33 PM | #65 |
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When I worked at the grocery store in high school it would go on sale for like $.79/pound
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02-12-2018, 09:37 PM | #66 |
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I had a point, I removed from a flat, that I cut into stew meat. Tonight I slow cooked beef and noodles with it. It was freaking amazing.
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02-12-2018, 09:41 PM | #67 |
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02-12-2018, 09:44 PM | #68 | |
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Years later, I saw Martha Stewart make a brisket in a red wine tomator and onion sauce and made that. It's more like a Jewish brisket. I make it every now and then but it is just outrageously priced. |
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02-12-2018, 09:47 PM | #69 |
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That MS wine recipe braises the brisket slow cooking it for hours. Delicious.
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02-12-2018, 11:28 PM | #70 |
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02-13-2018, 07:13 AM | #71 | |
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Anyone ever cook a "Chuck Roll" like a brisket. It's great when I can find them on sale. My new Mexican grocer had one for $2.89lb.
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02-13-2018, 07:16 AM | #72 | |
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I worked at A+P and remember it at .29 cents even less, my mother bought 2 shopping carts as I had to load it. She bought 7 bone chuck roast 3 grocery carts when on sale. Anyone ever cook a Chuck roll like a brisket. It's great when I can find them on sale. My new Mexican grocer had one for $2.89lb.
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02-13-2018, 08:03 PM | #73 | |
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02-13-2018, 09:13 PM | #74 | |
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Oh yeah, I don't eat placenta ....
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02-13-2018, 09:38 PM | #75 |
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"Attention Pooper, clean up on aisle 2; Threetard's cream pie is leaking again".
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