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 Post subject: Brisket
PostPosted: Wed Feb 16, 2011 9:09 am 
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
Calling Frank!

At what time and temp do you smoke your brisket?

Amy


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 Post subject: Re: Brisket
PostPosted: Wed Feb 16, 2011 9:37 am 
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Joined: Fri Dec 19, 2008 10:45 pm
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Location: Ottawa, ON
And is that brisket corned or otherwise cured/brined before hand?


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 Post subject: Re: Brisket
PostPosted: Wed Feb 16, 2011 9:43 am 
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Location: Telluride, CO
Paul Kierstead wrote:
And is that brisket corned or otherwise cured/brined before hand?

Not corned (btw, my SV corned beef came out really nicely, although I think I'd change the temp next time), but could be cured or brined. Not sure yet.

Amy


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 Post subject: Re: Brisket
PostPosted: Wed Feb 16, 2011 9:47 am 
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Joined: Fri Jan 07, 2011 2:47 pm
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Soooo, I take it you got your handheld smoker in? :geek:


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 Post subject: Re: Brisket
PostPosted: Wed Feb 16, 2011 9:52 am 
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Location: Telluride, CO
crystal wrote:
Soooo, I take it you got your handheld smoker in? :geek:

No, I haven't. Going to get it though. This is a traditional smoke. The weather is really warm currently (although WAY too windy to smoke for the next few days), but I'm hoping next week.

Amy


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 Post subject: Re: Brisket
PostPosted: Wed Feb 16, 2011 9:58 am 
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Okay, inquiring minds and all.


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 Post subject: Re: Brisket
PostPosted: Wed Feb 16, 2011 10:13 am 
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What cut is the brisket, is it just "the brisket" or is it known by other things.

Is flank steak nearby or totally different?


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 Post subject: Re: Brisket
PostPosted: Wed Feb 16, 2011 10:22 am 
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Location: Telluride, CO
easy bake wrote:
What cut is the brisket, is it just "the brisket" or is it known by other things.

Is flank steak nearby or totally different?

LMGTFY. :mrgreen:

Anything and everything you wanted to know about brisket.

And look towards the rear of the animal (at the same level as the brisket) to find the flank.

Amy


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 Post subject: Re: Brisket
PostPosted: Wed Feb 16, 2011 10:58 am 
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Thank you FGTFM. :) I am suffering from the hormone casserole and am just tired today. :shock:


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 Post subject: Re: Brisket
PostPosted: Wed Feb 16, 2011 7:25 pm 
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Location: Six Shooter Junction, Texas
About 40 / 45 minutes per lb, I keep it in the 200 to 215* range.

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