Barbecue Brisket

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This was a 17 pounder that I put in the barbecue at 7:00 this morning. Pulled it at 4:00, rested for a hour and carved it up.

Most went into food-saver bags and into the freezer for later. Made the mother of all BBQ sandwiches for dinner, with beans and macaroni salad. So full right now...
 
OP
R
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have you tried the Flat Iron Steak cut?
I've tried it, prefer flank steak (almost the same thing). In fact, flank is my favorite cut of beef.

I make wicked chipotle fajita burritos using marinated flank (chipotle marinade with whole peppers), bell peppers, and onion:

Also into pulled pork

I'm planning on gaining a few pounds this summer. :s0155:
 
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Though I love flank steak, anytime I can get my hands on REAL, Long, Low and Slowly cooked brisket..............(my family likes smoked/BBQ in VERY small quantities....I on the other hand could make it every meal I eat till I die).....it's the BOMB!
 
OP
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Though I love flank steak, anytime I can get my hands on REAL, Long, Low and Slowly cooked brisket..............(my family likes smoked/BBQ in VERY small quantities....I on the other hand could make it every meal I eat till I die).....it's the BOMB!
I know what you mean. This is where the food saver is worth its weight in gold. It's the same amount of work to barbeque a small meal as it is a whopper like the 17 pounder above, so why not go big and freeze most for later. When cooking pork, I'll do up to four butts at a time.

I have lots of pork in the freezer and just restocked the brisket, so now any time can whip-up killer BBQ in minutes. Just take out of the freezer and boil-in-bag for maybe 15 minutes at most and ta-da! Just as good as the day it was cooked.

I cook for just the wife and myself (oh yeah and the dog) so this is a very inexpensive way to make the most of the BBQ experience.
 
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I know what you mean. This is where the food saver is worth its weight in gold. It's the same amount of work to barbeque a small meal as it is a whopper like the 17 pounder above, so why not go big and freeze most for later. When cooking pork, I'll do up to four butts at a time.

I have lots of pork in the freezer and just restocked the brisket, so now any time can whip-up killer BBQ in minutes. Just take out of the freezer and boil-in-bag for maybe 15 minutes at most and ta-da! Just as good as the day it was cooked.

I cook for just the wife and myself (oh yeah and the dog) so this is a very inexpensive way to make the most of the BBQ experience.
Man I like your style!
 

ron

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Rufus that is a beautiful brisket. You can tell it is slow cooked by the layer of pink next to the bark. A slow cooked brisket is the best. You are making me hungry. I am going to have to go to Goldie's now in Vancouver for a brisket fix.
 

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