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Date Posted: 08:34:17 05/22/01 Tue
Author: Ron
Author Host/IP: firewall.tor.primus.ca / 216.254.136.141
Subject: Brisket

BigJ, you seemed to have had better results than me on the tenderness aspect. I bought a whole brisket Friday -11 lbs for 29$. Had my butcher split it in half and marinated the flat piece the next day (Dandy Dallas from Smoke and Spice book). Put the other piece in freezer. Got up a 5:30 Sunday and had the brisket in the WSM by 8:00. 200-225 the whole time. At the 3hr mark, basted with apple juice and wrapped in foil as per recipe and it reached 190 internal at around 3pm. Put in cooler for a few hours. It tasted GREAT but not as tender as yours, a bit tough in some places, especially on thicker slices, what do you expect in the cutting dept after all those ales, LOL. Baked a rhubarb, strawberry and rasberry pie while smoking. Made my own dough and all. All this while the pantry got recemented and I was making a BBQ sauce and prepared the brine for the chicken. What a delicious busy day. Needless to say I crashed early that evening. Had better luck with the chicken yesterday. It sat in brine ovrnight. I applied some steak spice on it before smoking it. After 4 1/2 hours at 200-225 I grilled it skindown for a few minutes. Served it with a rotisserie style sauce I had made a month ago with chicken dripping and grilled potatoes. WOW

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