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Smoked Beef Brisket
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glockman55
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PostPosted: Mon Jan 10, 2011 5:58 pm    Post subject: Smoked Beef Brisket Reply with quote

Gonna smoke a Brisket, any special secrets? A Buddy of mine did three in Deer Camp this year, wow is all I can say. He just used a Rub on them and smoked them for about 10 hours. I've got mine in the fridge sealed in a food saver bag, after I put a Rub mixture on it. I plan on leaving it there for a couple of days then on to the smoker. I'm open to suggestions...
Thanks: Glock

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radar
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PostPosted: Mon Jan 10, 2011 7:34 pm    Post subject: Re: Smoked Beef Brisket Reply with quote

I hear the trick is making sure that the heat in your barbque is kept about the same as your conventional oven, also a meat thermometer (Probe type) is just the beast for taking the internal temp of the meat ensuring its cooked right through.

My Mrs wants me to smoke a Corned beef which has been rubbed with her magic herbs and spices so at the end of that I will have pastrami. Based on a 2 kg (4 Lb) peice of corned beef I'm looking at about 6 hrs at 180/200 'Celcius (350' Farenheit)

try it on cheap sausages first to see how they smoke and what temp time suits. Smoked snarlers are awesome.

Happy cooking
radar

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BigBlue
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PostPosted: Mon Jan 10, 2011 7:35 pm    Post subject: Re: Smoked Beef Brisket Reply with quote

I never did a beef brisket, but my experience with pork says to keep the temperature down low, about 225* Fahrenheit.
Don
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glockman55
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PostPosted: Mon Jan 10, 2011 7:43 pm    Post subject: Re: Smoked Beef Brisket Reply with quote

I have a gas smoker, and have smoked Jerky and sausage, I figured to keep it about 200 degrees, and get the internal temp to 190/200..I'll probably do it wednesday..

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Vince
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PostPosted: Mon Jan 10, 2011 9:25 pm    Post subject: Re: Smoked Beef Brisket Reply with quote

Smoke it Wednesday eh Glockster...

HEY EVERYBODY...PARTY AT GLOCKSTER'S HOUSE WEDNESDAY NIGHT...I GOT THE BEER.

Party Party Cheers Cheers

Seriously though mate...it sounds like it will be magnificent. I have a mate in CA who swears by "liquid smoke" for smoking meat. Haven't actually seen this stuff myself, but he reckons its the "ducks guts".

Cheers, Vince

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rblain
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PostPosted: Mon Jan 10, 2011 10:48 pm    Post subject: Re: Smoked Beef Brisket Reply with quote

Low and slow. That is the secret. I'm ready to pop on a Digital Bradley Smoker. They are the way to go.
I've done a fair bit of smoking in my time and the key is exactly that low and slow.
What time should Vince and I be there with the beer?

Rick

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glockman55
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PostPosted: Tue Jan 11, 2011 7:52 am    Post subject: Re: Smoked Beef Brisket Reply with quote

Vince wrote:
Smoke it Wednesday eh Glockster...

HEY EVERYBODY...PARTY AT GLOCKSTER'S HOUSE WEDNESDAY NIGHT...I GOT THE BEER.

Party Party Cheers Cheers

Seriously though mate...it sounds like it will be magnificent. I have a mate in CA who swears by "liquid smoke" for smoking meat. Haven't actually seen this stuff myself, but he reckons its the "ducks guts".

Cheers, Vince

Better get more Brisket..

Liquid smoke works but I like to use real wood, White Oak, Hickory, etc..

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glockman55
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PostPosted: Tue Jan 11, 2011 8:11 am    Post subject: Re: Smoked Beef Brisket Reply with quote

rblain wrote:
Low and slow. That is the secret. I'm ready to pop on a Digital Bradley Smoker. They are the way to go.
I've done a fair bit of smoking in my time and the key is exactly that low and slow.
What time should Vince and I be there with the beer?

Rick

Your closer than Vince...about 5:00PM will work.
Is the Bradley an electric smoker?

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Aloysius
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PostPosted: Tue Jan 11, 2011 9:44 am    Post subject: Re: Smoked Beef Brisket Reply with quote

May I add to 'slow and low' the advice to use wood from fruittrees? Try it and let the oaks live, I'm sure you're going to like it.
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Ominivision1
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PostPosted: Tue Jan 11, 2011 12:59 pm    Post subject: Re: Smoked Beef Brisket Reply with quote

Aloysius wrote:
May I add to 'slow and low' the advice to use wood from fruittrees? Try it and let the oaks live, I'm sure you're going to like it.

Very Happy Here we use north star (cherry) tree and it adds a nice flavor to the meat. I have also used apple and peach but to me, the cherry tree gives the best taste.

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glockman55
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PostPosted: Wed Jan 12, 2011 10:53 am    Post subject: Re: Smoked Beef Brisket Reply with quote

Well, three hours and counting...



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Ominivision1
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PostPosted: Wed Jan 12, 2011 11:06 am    Post subject: Re: Smoked Beef Brisket Reply with quote

Now thats looking good. I'll bring some beer too!! lol

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rblain
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PostPosted: Wed Jan 12, 2011 8:37 pm    Post subject: Re: Smoked Beef Brisket Reply with quote

Yes the Bradley Smoker is an electric smoker. Its a pretty cool setup. You can tell how much smoke you want, the length of time and it will maintain any temp. for an extented period of time. It really gives you a lot of control over what ur puttin in it.
Of course to the hard core smoker perfectionists its not the way to go. I sure am givin it a hard look right now though. I live in an apt. so for me it would work the best.
Thats a nice fat cap on that brisket. I'll bet that tasted pretty damn good.

Rick

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gelandangan
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PostPosted: Wed Jan 12, 2011 8:49 pm    Post subject: Re: Smoked Beef Brisket Reply with quote

I can see a problem with that brisket of yours glocky!

It is not enough!!

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glockman55
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PostPosted: Thu Jan 13, 2011 7:34 am    Post subject: Re: Smoked Beef Brisket Reply with quote

Wow, it turned out pretty good, took longer than I figured but worth it,
and it's never big enough...I sliced it up last night, we ate some then and my wife took a good bunch to work with her to work this morning..nice and tender..

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