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Brisket


Mick

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8 minutes ago, Icefever said:

What time do you want us tonight?Β  πŸ€£πŸ˜‚Β Β  you should have saved it for the Midland...😎

Β 

Ice.

You are both welcome anytime. Will take a while to defrost though πŸ˜€ couldn't wait after the brisket chat on the other thread, need a brisket fix, just need to decide how to cook it nowπŸ‘

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Ready for the smoker, flat and point almost separated, the hard fat between the the flat and point is at the bottom.

Going to light smoker at 7am and apply a rub of salt, pepper, garlic granules, and fresh ground coffee.

The cut on the top is at right angle to the flat grain, so carving is perfectly across the grain

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Edited by Mick
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4 hours ago, Icefever said:

This weather is looking rough but you may not get all of it down your way??Β  what are you cooking on??... Kamado in the background. All the best with the cook mate.

Β 

Ice.

Thanks ice, cooking it on the uds, weather not too bad at the moment but of light rain

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So bark has set, this I test by scraping, both about 160f to 170f wrap in foil with some Worcestershire sauce heavy broth. Have used butchers paper but prefer foil. Separated the point and flat here as I want to do burnt ends, it was only just connected so bark all round.Β 

No reason why this can't be put in the onen

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