Brisket, Seattle Style

Discussion in 'On the Hoof' started by Ratdog68, Aug 13, 2017.

  1. Ratdog68

    Ratdog68 LSB Official Story Teller LoneStarBoars Supporter

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    Rub. Weber charcoal kettle, hickory for smoke, pan of water to keep it moist, and temp kept between 200-250F.

    Five hours' worth of smoking, 13 hours wrapped in foil, another hour's worth of direct smoke. Another hour at rest in foil.

    Juicy, pick up a slice and it falls apart under it's own weight tender.

    Not bad for a first effort.

    Brisket081317.jpg
     
    BDubbs, chthump, FrankT and 3 others like this.
  2. scrmblr1982cj8

    scrmblr1982cj8 LSB Active Member LSB TURKEY BUZZARD PRESERVATION SOCIETY LoneStarBoars Supporter

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    Making my mouth water!
     
  3. Chopperdrvr

    Chopperdrvr Deep East Tx SUS VENATOR CLUB

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    Dang son! You cook like a Texan, not a Seattle zombie.
     
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  4. slim_shady

    slim_shady LSB Active Member LSB TURKEY BUZZARD PRESERVATION SOCIETY SUS VENATOR CLUB LoneStarBoars Supporter

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  5. Ratdog68

    Ratdog68 LSB Official Story Teller LoneStarBoars Supporter

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    Is it proper to serve w/o BBQ sauce, but with an au jus instead?
     
  6. Chopperdrvr

    Chopperdrvr Deep East Tx SUS VENATOR CLUB

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    ABSOLUTELY!! Good BBQ doesn't need no sauce.
     
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  7. Ratdog68

    Ratdog68 LSB Official Story Teller LoneStarBoars Supporter

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    That's what I recall for brisket, and omitted sauce. I like a little sauce on my ribs though.
     
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  8. Chopperdrvr

    Chopperdrvr Deep East Tx SUS VENATOR CLUB

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    I like ribs both ways. If they are juicy, I can leave off the sauce.
     
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  9. Ratdog68

    Ratdog68 LSB Official Story Teller LoneStarBoars Supporter

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    Oh my! Chilled, it holds it's shape well. This evening, I did up some au jus, sliced up some brisket and dropped it in. Sliced some round French Rolls... buttered 'em, and a little horseradish on. Fished the slices from their bath, and they fell apart as they went to the rolls. Made for an amazing sammich!

    A little tater salad on the side, and cold beer... life IS good sometimes.
     
  10. BDubbs

    BDubbs LSB Active Member LSB TURKEY BUZZARD PRESERVATION SOCIETY SUS VENATOR CLUB LoneStarBoars Supporter

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    C'est Tout Bon!! I already knew Chopper knows a thing or two about some groceries and now i see you can throw some stuff out there fitting to eat yourself there, Rat!!
     
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  11. Ratdog68

    Ratdog68 LSB Official Story Teller LoneStarBoars Supporter

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    Thank you. The challenge, was, learning how to do it with a 22.5" Weber kettle.
     
  12. chthump

    chthump LSB Member

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    Smoking one now, 5 hours with dry pecan wood, then 8 hours at 210 in the oven, then cool to room temp, then fridge over night, slice up in the a.m., then back in the oven at 250 for 4 hours, melts in your mouth
     
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