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Mick

Brisket

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Got this 12lb Canadian brisket out the freezer and hopefully will take a few pictures of the cook

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

Β 

Ice.

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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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2 minutes ago, Mick said:

just need to decide how to cook it nowπŸ‘

Properly..πŸ€£πŸ˜‚...your a Judge.Β  p0616.gif

Β 

Ice

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36 minutes ago, Icefever said:

Properly..πŸ€£πŸ˜‚...your a Judge.Β  p0616.gif

Β 

Ice

πŸ˜‚πŸ˜‚πŸ˜‚

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Looking forward to reading about it , as planning to do my first full one around Easter

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So brisket unpacked and dried a bit with paper towel

Lean and fatty side

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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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Just for reference this is a grass fed Irish brisket, with the total amount of trim.

This is the difference and the amount of intramuscular fat night and day

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1 minute ago, Simon said:

Looking good mate. Hope the weather holds out for you.

Cheers, nothing will stop me 🀞

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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.

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On 2/13/2020 at 2:53 PM, Mick said:

Got this 12lb Canadian brisket out the freezer and hopefully will take a few pictures of the cook

IMG_20200213_144129.jpg

How long did it take to defrost a brisket in the end, this size?

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1 hour ago, sotv said:

How long did it take to defrost a brisket in the end, this size?

About 24 hours in the fridge

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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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All on and smoking nicely, the only thing I add to my rub was a bit of sugar, but also added a small layer of smoking guns.

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54 minutes ago, Simon said:

Looking good Mick. Is that the first smoke of the year?

First brisket but did a fair bit of pulled pork over winter

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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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Point done and very tender cubed and a bit more rub, bit of the foil liquid minus the fat and some Firefly yuzu sauce which is not too thick so won't make them too sweet

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The flat is resting so 7 hours start to finish

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Looks great, not sure what you weathers been like today, but chucking it down here with a strong wind. Certainly wouldn't have attempted it on my Proq, today here. So kudos to you and your UDS

p.s. What temp did you cook it at?

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Well you did it on the right day Mick. The heavens have opened today. Even my dogs looked at me to ask: β€œwe don’t have to go out in that do we?”

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