Smoked half beef brisket
On the kamado charcoal grill.
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I'm getting better at this. I took it off when the internal temperature was 180°
It looks kind of gray in the picture but it's red-ish brown.
Taste and texture is near perfect. The rub I used was a little salty for my tastes
I need to develop my own rub.
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Woo boyyyy. We have a brisket from the side of beef we got. Still need to cook 'er up. Yours looks great jimdeere
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Looks great jimdeere. Do you need my mailing address so I can evaluate a few pieces?
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That’ looks out standing.
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At the risk of being labeled an apostate, just can't seem to get on brisket train .I have had it in many places,by many cooks . It is good but I prefer roast beef or a good steak and some shrimp .
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JIm. There are more & more low sodium options out there. We like McCormick low sodium Montreal Steak.
How long did you have it in there at what temp? Al
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So you took it off at 180° and it wasn't tough? How long did you rest it? The ones I try to stop at that temp are still kind of tough, but if I go to 190-200 then they are getting dried out. Yours looks great.
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About 1-1/2 hour at ~250° . Rested for about 15 minutes.
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Looks really tasty. Makes me hungry
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Glad you enjoyed it but if done for only 1-1/2 hours, it isn't really smoked, try a lower temp for at least 4 hours unwrapped, I go for low and slow and don't bother with internal temp checking then wrap it up and go a few more hours maybe a total of 6 for a half that size, A full brisket would take closer to 10 hours, But as long as you are happy that is what counts.
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Thanks, Ruger4me. I'm new to this. I just followed a couple of internet recipes. I know a local guy who owns a BBQ joint. I'll ask him how they do it.
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I really like the looks of that brisket! I agree with Ruger above and will just add that cold outdoor temperatures (like Michigan winters) will add a lot of extra cooking time to smoking meat. I do a lot of hit and miss with my propane smoker during the winter and many times make the decision to finish in the oven. I still get a good smoke flavor and with the oven set at low temp, get the meat tender.
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Brookwood: 32604479994907/comments/32604506050843
I really like the looks of that brisket! I agree with Ruger above and will just add that cold outdoor temperatures (like Michigan winters) will add a lot of extra cooking time to smoking meat. I do a lot of hit and miss with my propane smoker during the winter and many times make the decision to finish in the oven. I still get a good smoke flavor and with the oven set at low temp, get the meat tender.
I have a welding blanket to cover the smoker when low temps become a problem.
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Horse Plains Drifter: 32604479994907/comments/32604472171931
https://forums.gunbroker.com/discussion/comment/11454728#Comment_11454728
I have a welding blanket to cover the smoker when low temps become a problem.
That's a great idea. We use build 3 sided wall with cardboard boxes. A few times even that wasn't enough, it was just plain too cold out. Had to finish the meat in the oven.
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You know what a frog orders when in a rib joint? "Rib Its"🐸
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So, if it is half beef, what is the other half.
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He Dog: 32604479994907/comments/32604507386779
So, if it is half beef, what is the other half.
Most likely, it is THE BETTER HALF
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He Dog: 32604479994907/comments/32604507386779
So, if it is half beef, what is the other half.
depends on what it identifies itself as………….
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Briskets have two parts when they are whole, a Point and a Flat. Some stores(butchers) will separate them and sell as half's…. they are both all beef, but your attempt at being funny is noted….
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