#31
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#32
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Smoked brisket today
Prep was simply coarse kosher salt, granulated garlic, and black pepper, wrapped in foil over night in the fridge. Got up early and smoked it for 7 hours (indirect heat using cherry and mesquite wood chips) at 250-275 Degrees F, then 2 more hours wrapped in foil at 325 Degrees F. Gotta say, it was moist, tender and flavorful. Not bad for a Yankee. |
#33
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Did you finish it off in the oven?? If not try wrapping in butcher paper instead of foil. Holds in the juices and you'll get a firmer bark on the outside. |
#34
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Is anybody doing sous vide followed by a hard sear on the grill?
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#35
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I finished it on the grill. I've read to use butcher paper a few times, but haven't tried it yet. I'll try that the next time.
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#36
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With foil you end up steaming it which softens up the bark. Perfect brisket---juicy with a firm peppery bark.
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#37
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Do you use the coated butcher paper or just the plain? Perhaps stupid question, but fire risk (even though it's indirect heat)? I used the foul version of the Texas crutch and it's awesome.
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#38
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Foil version, not foul version
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#39
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Regular Texas BBQ Posse: Butcher paper wrapped brisket - Pitmaster Marshall Cooper shows you how Read questions and answers from link. What I do is take 12lb brisket up to 160-65 then wrap in butcher paper. Pull off smoker at 190- 200. I used to be a competition cook in the late 90s. I cook great BBQ. Last edited by JBT; 06-24-2016 at 09:44 PM. |
#40
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...up to 160-165° F I assume.
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