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Old 11-01-2008, 07:11 PM   #11
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Old 12-02-2008, 08:23 AM   #12
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nothing better than the perfect Brisket
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Old 12-02-2008, 10:32 PM   #13
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Old 12-09-2008, 02:38 PM   #14
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Quote:
Originally Posted by jminion View Post
Here is a brisket I cooked on the Klose using apple wood.
It's a Snake River Farm's wagyu brisket.
Very nicely done. Here is a shot of my last brisket....

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Old 12-09-2008, 02:58 PM   #15
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So, what about the recipe?
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Old 12-09-2008, 03:02 PM   #16
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So, what about the recipe?
Very simple. This was about a 4.5 pound brisket. Marinaded it in Coke, Worcestershire, garlic, black pepper and maybe some red wine. Can't remember on the wine. I marinaded it for about 60 hours.

I didn't do a rub other than coarse salt and black pepper. Just wanted the basic meat flavor and the wood smoke

Smoked it for 6 hours at about 225 with apple wood and then put it in foil for an hour before carving.
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Old 12-09-2008, 03:45 PM   #17
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Oh Yummy!!!!!!
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Old 01-28-2009, 05:28 PM   #18
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Looks great, good job.
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