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Barbecue Brisket

Discussion in 'Off Topic' started by rufus, Apr 30, 2011.

  1. rufus

    rufus State of Jefferson Well-Known Member

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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...
     
  2. kenno

    kenno eastern WA Active Member

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    have you tried the Flat Iron Steak cut?
     
  3. hatchetjack

    hatchetjack Western WA Active Member

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    Looks great!
     
  4. rufus

    rufus State of Jefferson Well-Known Member

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    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. :thumbup:
     
  5. simpleguy

    simpleguy Clackamas Active Member

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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!
     
  6. rufus

    rufus State of Jefferson Well-Known Member

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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.
     
  7. sadiesassy

    sadiesassy Prescott Active Member

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    Looks good

    No double smoked bacon to g with it
     
  8. 38snubby

    38snubby Seattle New Member

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    Mmmmm! I need a smoker!

    Sent from my VM670 using Tapatalk
     
  9. Grunwald

    Grunwald Out of that nut job colony of Seattle, WA Well-Known Member

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    Now, that is just cruel, and you're way too far away for me to drive for a taste.
     
  10. Trlsmn

    Trlsmn In Utero (Portland) Well-Known Member

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    Nom, nom, nom...
     
  11. cavscout

    cavscout Vancouver, WA New Member

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    That is an AWESOME smoke ring you got going there. I liked the boil-a-bag idea for leftovers. Why hadn't I thought of that before???
     
  12. simpleguy

    simpleguy Clackamas Active Member

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    Man I like your style!
     
  13. Smoke It

    Smoke It northwest New Member

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    Man your making my mouth water
     
  14. rufus

    rufus State of Jefferson Well-Known Member

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    Just asked the wife what she would like to do for her mother's day dinner and she said "boil in bag brisket from last week end". My kinda woman.
     
  15. ron

    ron Vancouver, Washington Silver Supporter Silver Supporter

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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.
     
  16. Smoke It

    Smoke It northwest New Member

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    Is there a picture of this mouth watering dish ?
    I must have missed it