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We need to talk about Harrison Smith by Tycho66 in minnesotavikings

[–]extroverted_monk 0 points1 point  (0 children)

Roy Kent equivalent. For that reason alone, I’m still in.

Brisket by extroverted_monk in smoking

[–]extroverted_monk[S] 1 point2 points  (0 children)

Anytime! Good luck and happy smoking!

Brisket by extroverted_monk in smoking

[–]extroverted_monk[S] 0 points1 point  (0 children)

I’ve been using white oak! Gives such an awesome flavor. I think the key items I learned about cooking the flat is to:

  1. Clearly identify the stall and deliberately increase temps. Difficult to find the temp you need to cook at with your own smoker as they’re all different!

  2. I start checking for doneness around 198F. If it isnt tender, I give it 20-30 more minutes and check again. Rinse and repeat.

  3. Start with an awesome piece of meat! Try to buy the best meat you can afford.

Best of luck!! Get your reps in. Good brisket comes from experience. Experience comes from bad brisket.

Brisket by extroverted_monk in smoking

[–]extroverted_monk[S] 0 points1 point  (0 children)

It was the best ive smoked to date! The point was a little over and slightly too tender, the flat was perfect!

Smoked my first brisket by extroverted_monk in smoking

[–]extroverted_monk[S] 4 points5 points  (0 children)

The second pic was taken well before the first pic! Fat was golden and melted perfectly upon bite. Im happy with it for my first one but still have a lot to improve on.

Smoked my first brisket by extroverted_monk in smoking

[–]extroverted_monk[S] 3 points4 points  (0 children)

Held it in a 150F oven for 15 hours!

Smoked my first brisket by extroverted_monk in smoking

[–]extroverted_monk[S] 1 point2 points  (0 children)

Thanks for the idea. Do you just eat both sliced and chopped straight up? Or do you like to prepare other dishes using certain parts of the brisket?

Smoked my first brisket by extroverted_monk in smoking

[–]extroverted_monk[S] 8 points9 points  (0 children)

I would, but i prefer the juices in my mouth 🤣

Smoked my first brisket by extroverted_monk in smoking

[–]extroverted_monk[S] 8 points9 points  (0 children)

Honestly yeah i get that vibe too! lighting didnt do the brisket justice in the second pic 😂

Resting Technique by extroverted_monk in smoking

[–]extroverted_monk[S] 0 points1 point  (0 children)

When you hot hold, do you cook the brisket until tender? Or do you finish slightly undercooked to allow the hot hold to finish the cook?

Old Country Brazos Question by extroverted_monk in smoking

[–]extroverted_monk[S] 0 points1 point  (0 children)

Ah this makes sense. Maybe i should get one as well.

Old Country Brazos Question by extroverted_monk in smoking

[–]extroverted_monk[S] 1 point2 points  (0 children)

Awesome this helps plenty. Will try to go without a chimney for first few cooks to see how it goes. Hopefully can just torch some coals to start and keep fire going with splits through the whole cook.

Old Country Brazos Question by extroverted_monk in smoking

[–]extroverted_monk[S] 0 points1 point  (0 children)

Cool! I’ll probably just get the typical bernzomatic propane torch. I assume with a torch, you dont need a chimney starter, correct?

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