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06-18-2007, 03:01 PM
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#1
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Sous Chef
Join Date: Jun 2006
Location: Ephesus Georgia
Posts: 610
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Saturday's Brisket
Did some smoke'n Saturday. Two Briskets and two Fatties.
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"Of all the things I have lost in my life,I miss my mind the most".
David
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06-18-2007, 03:04 PM
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#2
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Sous Chef
Join Date: Jun 2006
Location: Ephesus Georgia
Posts: 610
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Another Pic briskets after an hour or so and Fattie Prep.
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"Of all the things I have lost in my life,I miss my mind the most".
David
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06-18-2007, 03:15 PM
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#3
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Sous Chef
Join Date: Jun 2006
Location: Ephesus Georgia
Posts: 610
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Here is the Fattie on and finished.
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"Of all the things I have lost in my life,I miss my mind the most".
David
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06-18-2007, 03:22 PM
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#4
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Sous Chef
Join Date: Jun 2006
Location: Ephesus Georgia
Posts: 610
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Last but not least. Briskets 6 hours in and finished product 12 hours in.
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"Of all the things I have lost in my life,I miss my mind the most".
David
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06-18-2007, 03:35 PM
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#5
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Chef Extraordinaire
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
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Can't remember what the "fattie" is ( did you tell us elsewhere?). Almost looks like a roulade.
You did good!
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Kool Aid - Think before you drink.
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06-18-2007, 03:51 PM
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#6
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Sous Chef
Join Date: Jun 2006
Location: Ephesus Georgia
Posts: 610
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Quote:
Originally Posted by mudbug
Can't remember what the "fattie" is ( did you tell us elsewhere?). Almost looks like a roulade.
You did good!
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A Fattie is Breakfast Sausage cooked on a smoker. This particular one I rolled out with a rolling pin and put grated cheese on it and rolled in back into a log form and smoked it. It cooks in an hour and a half and gives you something to eat while everything else is cook'n. Slice and eat with crackers. It is a great snack.
__________________
"Of all the things I have lost in my life,I miss my mind the most".
David
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06-18-2007, 03:55 PM
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#7
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Chef Extraordinaire
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
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Guess I was kinda right.
Thanks for the clarification. Well, that's certainly a great idea. Snack while you smoke - love it!
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Kool Aid - Think before you drink.
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06-18-2007, 05:55 PM
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#8
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Cook
Join Date: Oct 2004
Location: USA,Maine
Posts: 98
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Oh that looks so good! Look at the smoke ring on that fattie...
So did you make the sausage yourself? I am curious because I have always wanted to try that...
So most importantly: How did everything come out? Any sauces or rubs for the brisket?
I have never had brisket before, but those photos make me want to try some... it looks nice and lean, but tender.
Looks great Paymaster.
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06-19-2007, 07:01 AM
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#9
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Sous Chef
Join Date: Jun 2006
Location: Ephesus Georgia
Posts: 610
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Quote:
Originally Posted by swinchen
Oh that looks so good! Look at the smoke ring on that fattie...
So did you make the sausage yourself? I am curious because I have always wanted to try that...
So most importantly: How did everything come out? Any sauces or rubs for the brisket?
I have never had brisket before, but those photos make me want to try some... it looks nice and lean, but tender.
Looks great Paymaster.
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Briskets,No rubs, just apple juice applied liberally during the smoke . Some folks say that it adds nothing to the process but can't prove it by me.I used Pear wood and Hickory for the smoke.
I did not make the sausage. It is store bought right outta the plastic wrap. Just rolled it out spread grated cheese down the center and rolled back up and smoke for an hour and a half.
__________________
"Of all the things I have lost in my life,I miss my mind the most".
David
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06-19-2007, 07:39 AM
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#10
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Executive Chef
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
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On the brisket, isn't there a section that should be cooked seperately? I have to see if I can find the article on those. When I re coop from the shoulder, I may try one.
Great pics.
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06-19-2007, 07:46 AM
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#11
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Sous Chef
Join Date: Jun 2006
Location: Ephesus Georgia
Posts: 610
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Quote:
Originally Posted by Jeekinz
On the brisket, isn't there a section that should be cooked seperately? I have to see if I can find the article on those. When I re coop from the shoulder, I may try one.
Great pics.
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Yep in some cases the point is separated from the flat and cooked separately. But like a lot of things, I do it differently. I cook the whole packer brisket together and make sure the whole thing gets up to heat before I pull it.Temp determines when it is done.
__________________
"Of all the things I have lost in my life,I miss my mind the most".
David
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06-19-2007, 09:04 AM
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#12
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Executive Chef
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
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What smoker are you using? and what temp was the brisket cooked at and the finished temp.
Thanks.
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06-19-2007, 11:37 AM
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#13
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Sous Chef
Join Date: Jun 2006
Location: Ephesus Georgia
Posts: 610
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Quote:
Originally Posted by Jeekinz
What smoker are you using? and what temp was the brisket cooked at and the finished temp.
Thanks.
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I have a Charbroil brand offset smoker. I smoked at between 225 and 245 degrees and pulled it at an internal temp of 190. It plateaued at 160 for over 2 hours which was worrisome but then went up rather quickly.
__________________
"Of all the things I have lost in my life,I miss my mind the most".
David
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06-19-2007, 01:49 PM
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#14
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Executive Chef
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
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Paymaster, the "plateau" you mentioned is normal. That indicates that the connective tissues are breaking down into gelatin. The temperature won't start to rise again until the bulk of the collagen has broken down. Once it starts rising again, and hits 190 degrees F, then you know that the connective tissues have rendered and the meat is tender.
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Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
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06-19-2007, 02:03 PM
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#15
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Sous Chef
Join Date: Jun 2006
Location: Ephesus Georgia
Posts: 610
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Quote:
Originally Posted by AllenOK
Paymaster, the "plateau" you mentioned is normal. That indicates that the connective tissues are breaking down into gelatin. The temperature won't start to rise again until the bulk of the collagen has broken down. Once it starts rising again, and hits 190 degrees F, then you know that the connective tissues have rendered and the meat is tender.
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Yeah thanks. I have known that, but this time it just seemed longer.
__________________
"Of all the things I have lost in my life,I miss my mind the most".
David
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06-19-2007, 02:35 PM
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#16
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Executive Chef
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
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Quote:
Originally Posted by AllenOK
Paymaster, the "plateau" you mentioned is normal. That indicates that the connective tissues are breaking down into gelatin. The temperature won't start to rise again until the bulk of the collagen has broken down. Once it starts rising again, and hits 190 degrees F, then you know that the connective tissues have rendered and the meat is tender.
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So when I was smoking the shoulder last Saturday, and it wouldn't go above 183 deg., thats what was happening?
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