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Post by deadeer on Jan 14, 2024 12:36:00 GMT -5
We were so hungry, we gave zero rest time on the brisket. Made no difference as it was excellent on a bone chilling cold day!
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Post by deadeer on Feb 21, 2024 12:59:07 GMT -5
Eye of round wrapped in a bacon weave. Clark's Crew Jacked Brisket Rub. Oh my! 😝
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Post by omegahunter on Apr 17, 2024 14:37:51 GMT -5
Calling brisket aficionados!
I've heard you can take a chuck roast and smoke it like a brisket.
Anyone tried this already? Pointers?
Gonna pick up a couple on sale and give it a shot.
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Post by deadeer on Apr 17, 2024 15:16:10 GMT -5
Calling brisket aficionados! I've heard you can take a chuck roast and smoke it like a brisket. Anyone tried this already? Pointers? Gonna pick up a couple on sale and give it a shot. We do it all the time. Low and slow till you hit 203-205deg. Let rest a little, then keep fingers clear! 😋
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Post by omegahunter on Apr 17, 2024 15:51:10 GMT -5
Calling brisket aficionados! I've heard you can take a chuck roast and smoke it like a brisket. Anyone tried this already? Pointers? Gonna pick up a couple on sale and give it a shot. We do it all the time. Low and slow till you hit 203-205deg. Let rest a little, then keep fingers clear! 😋 Seems kind of puny. There was only one that was bigger than the rest and it's 2 and a quarter #. Should I wrap in parchment pretty quick to keep if from getting dry? The others were just barely over a #! Guess they were cutting chuck steaks instead of roasts!
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Post by whitetaildave24 on Apr 17, 2024 16:01:39 GMT -5
They are quite delicious. I did it just like a brisket and wrapped at 160-165, cook to 200-205, and let rest in a cooler until ready to eat.
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Post by deadeer on Apr 17, 2024 18:15:51 GMT -5
We do it all the time. Low and slow till you hit 203-205deg. Let rest a little, then keep fingers clear! 😋 Seems kind of puny. There was only one that was bigger than the rest and it's 2 and a quarter #. Should I wrap in parchment pretty quick to keep if from getting dry? The others were just barely over a #! Guess they were cutting chuck steaks instead of roasts! I do not wrap, it just creates a tougher bark on the outside. Good either way. I dont use parchment, tin foil if I do, but that's very rare. To try something unique, try putting it in a foil pan or any pan or dish, and let it sit in the juices and rendered fat. Cover to rest at end. Then drain off juice. The flavors are incredible!
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Post by omegahunter on Apr 17, 2024 18:37:13 GMT -5
Seems kind of puny. There was only one that was bigger than the rest and it's 2 and a quarter #. Should I wrap in parchment pretty quick to keep if from getting dry? The others were just barely over a #! Guess they were cutting chuck steaks instead of roasts! I do not wrap, it just creates a tougher bark on the outside. Good either way. I dont use parchment, tin foul if I do, but that's very rare. To try something unique, try putting it in a foil pan or any pan or dish, and let it sit in the juices and rendered fat. Cover to rest at end. Then drain off juice. The flavors are incredible! Foil pan sounds like a great idea.
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Post by MuzzleLoader on Apr 17, 2024 18:45:38 GMT -5
Are you cooking it in foil pan or just catching the drippings ?
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Post by deadeer on Apr 17, 2024 19:25:21 GMT -5
Are you cooking it in foil pan or just catching the drippings ? In the pan. I have also found if you have a top rack, to add bacon and let drip onto meat. The flavor "seems" better than laying directly on meat to us. A less salty taste we have noted. Certainly no pro. Just like to keep trying until we find what really sets it off. I give away food all the time, and have gotten a lot of comments how I should be cooking instead of wrenching. I wonder if my cooking is that good, or I'm a bad mechanic. Lol
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