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Old 08-20-2014, 06:45 AM   #51
Uncle Saggy
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Thanks for posting this....... My briskets never turn out like I think they should, going to use this as a guide for the next one I do.
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Old 08-20-2014, 07:06 AM   #52
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Thanks for sharing
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Old 08-20-2014, 07:51 AM   #53
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Great post. Thanks for taking the time to do this.
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Old 08-20-2014, 08:33 AM   #54
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Absolutely outstanding writeup...I've been thoroughly educated and will be trying this in the near future
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Old 08-21-2014, 04:51 AM   #55
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Thanks guys! Glad to help!
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Old 08-21-2014, 05:11 AM   #56
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Very informative! Thanks for sharing!
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Old 08-21-2014, 07:37 AM   #57
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thanks for the great and useless info....

now I need to G_O_M_A and finish up my uds...
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Old 08-21-2014, 11:14 AM   #58
huntingtx
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This is great. Thanks. Any tips on picking out the "right" brisket at the store? Seems like at HEB the ones I get are always loaded with fat. Any way to get around that? I like them leaner.
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Old 08-21-2014, 11:38 AM   #59
dbaio1
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Can we get this as a sticky in the recipe section ???? Sure would be nice.

Thanks for taking time to draft and post this
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Old 08-21-2014, 11:44 AM   #60
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great write up
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Old 08-21-2014, 11:56 AM   #61
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That's for the info
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Old 08-22-2014, 06:57 PM   #62
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How long per pound does it typically take the way you cook it?
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Old 08-22-2014, 07:37 PM   #63
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You've got my mouth waterin' just looking at the pictures and reading the write up. Thanks!
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Old 08-22-2014, 08:32 PM   #64
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I'm a science guy and I LOVE the amazing ribs website.

Thanks for a great post.
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Old 08-24-2014, 02:26 PM   #65
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Good post... wish I had the pit going now.
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Old 08-24-2014, 02:33 PM   #66
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In for reference later, thanks!
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Old 08-25-2014, 07:17 AM   #67
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Quote:
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1. I like to cook choice briskets between 12-14 lbs.
2. I look for a brisket that is uniform is size and thickness, paying close attention to the thickness of the flat all the way throughout the brisket. A brisket with a uniform flat throughout will help ensure that the flat is cooked evenly and will eliminate dry spots as well as tough spots.
3. I like for the brisket to be flexible. Try to bend the point back to the flat, the further it bends, the less fat cap there is on top, and ultimately you’re getting more meat for you money and less fat.
Quote:
Originally Posted by huntingtx View Post
This is great. Thanks. Any tips on picking out the "right" brisket at the store? Seems like at HEB the ones I get are always loaded with fat. Any way to get around that? I like them leaner.
Here ya go.
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Old 08-25-2014, 07:22 AM   #68
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Quote:
Originally Posted by CSF45 View Post
How long per pound does it typically take the way you cook it?
Normally takes an hour to hour 15 minutes per pound, but DO NOT cook your brisket by time. Follow the information above and just pre plan on hour and a half per pound, that way if your brisket finishes early you can just leave it wrapped and stick it in a cooler and let it rest. I've let my briskets rest in my small yeti for up to 6 hours and when I pull them out they are still piping hot and ready to roll.
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Old 08-25-2014, 07:35 AM   #69
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Nr
Quote:
Originally Posted by TC View Post
Normally takes an hour to hour 15 minutes per pound, but DO NOT cook your brisket by time. Follow the information above and just pre plan on hour and a half per pound, that way if your brisket finishes early you can just leave it wrapped and stick it in a cooler and let it rest. I've let my briskets rest in my small yeti for up to 6 hours and when I pull them out they are still piping hot and ready to roll.
I like letting them rest in a Yeti as well. Only thing I would mention is that the heat might slightly warp the Yeti lid. It will still seal just fine, looks a little funny. My brother warped my brand new 65qt a few years back.


This is a great thread. My Dad and uncle have been cooking briskets for family events and competition for over 30 years and have passed on some great "know-how". Although a slightly different approach, you can't go wrong with the details above. Great advice.
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Old 08-25-2014, 08:01 AM   #70
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Good, detailed info. Thanks!
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Old 08-26-2014, 04:59 PM   #71
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I was in Costco today, they had USDA Choice brisket for $2.59 a pound and USDA Prime for $2.89 a pound. After reading about everyone here struggling to smoke a good brisket, I was leery of spending $50 on a brisket and it come out tough, dried out, or nasty.
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Old 08-26-2014, 05:40 PM   #72
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would it be safe to assume that you might do the same type of write up on your outstanding looking RIBS?
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Old 08-26-2014, 07:17 PM   #73
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Thanks for the info. I smoked one Sunday following your directions and it turned out awesome. I know this because there was none left!
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Old 08-26-2014, 07:19 PM   #74
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Quote:
Originally Posted by Keith View Post
I was in Costco today, they had USDA Choice brisket for $2.59 a pound and USDA Prime for $2.89 a pound. After reading about everyone here struggling to smoke a good brisket, I was leery of spending $50 on a brisket and it come out tough, dried out, or nasty.
USDA choice was $2.99 a pound at Costco on Friday. I wouldn't hesitate to buy one and smoke it using his instructions after how mine turned out.
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Old 08-27-2014, 08:06 AM   #75
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Quote:
Originally Posted by Keith View Post
I was in Costco today, they had USDA Choice brisket for $2.59 a pound and USDA Prime for $2.89 a pound. After reading about everyone here struggling to smoke a good brisket, I was leery of spending $50 on a brisket and it come out tough, dried out, or nasty.
These days at those prices I would jump all over them! Especially a Prime for $2.89!
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Old 08-27-2014, 08:06 AM   #76
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Quote:
Originally Posted by pistolpete View Post
would it be safe to assume that you might do the same type of write up on your outstanding looking RIBS?
I might be able to manage that.
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Old 08-27-2014, 08:09 AM   #77
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I bought a choice out here in Jackson for $3.49 last weekend to use for a comp practice run. It came out PERFECT.
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Old 08-27-2014, 09:55 AM   #78
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They only had 4 Prime and all were very thin on one end and very thick on the other. I know you said you like the thickness to be as uniform as you can find from one end to the other. The Select cuts were more uniform in thickness. I'm an hour from Costco, so it will probably be at least a few weeks before I make it back over there.
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Old 08-27-2014, 10:33 AM   #79
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Thanks to TC, I cooked the best brisket so far. Here's a little chum before lunch!
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Old 08-27-2014, 10:58 AM   #80
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Quote:
Originally Posted by bowpro12 View Post
Thanks to TC, I cooked the best brisket so far. Here's a little chum before lunch!
SCORE!!!

How did those ribs turn out the other day?!
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Old 08-28-2014, 08:36 AM   #81
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They turned out awesome as well. An easy 9 on the scale. This was the first full size rack I've done (non-baby back). Taste and texture was fabulous. However, I want to somehow work on the tenderness a little. Somewhere in between fall off the bone and chewy.

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Old 08-28-2014, 12:46 PM   #82
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Aw Man those look GOOD
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Old 08-28-2014, 01:56 PM   #83
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Quote:
Originally Posted by bowpro12 View Post
They turned out awesome as well. An easy 9 on the scale. This was the first full size rack I've done (non-baby back). Taste and texture was fabulous. However, I want to somehow work on the tenderness a little. Somewhere in between fall off the bone and chewy.

Looks like you knocked that one out of the park too!!!! So when ya gonna start competing?! I can tell you like to cook, if you ever went to a cookoff you'd be HOOOOOKED!!!! I am going to be competing in Cranfills Gap at an IBCA Event on Sep 12 & 13, you should stop by!
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Old 08-31-2014, 02:05 PM   #84
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Those ribs look great. Can you give details.
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Old 09-06-2014, 09:39 AM   #85
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Those ribs look great. Can you give details.
x2!
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Old 09-06-2014, 06:48 PM   #86
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great information. Most people pull their brisket way to early because the meat thermometer says well done is 180. They think taking a brisket will cause the brisket to be dry. I usually always take mine to 195? and then into a cooler for a few hours.
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Old 09-07-2014, 06:35 PM   #87
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Quote:
Originally Posted by Incline View Post
great information. Most people pull their brisket way to early because the meat thermometer says well done is 180. They think taking a brisket will cause the brisket to be dry. I usually always take mine to 195? and then into a cooler for a few hours.
Don't pull it based on temperature, pull it when it probes tender. It differs from brisket to brisket. I've pulled them as low as the upper 90's and as hot as 210 ish... it all depends on the brisket.
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Old 09-12-2014, 03:38 PM   #88
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Saving this. Might give it a shot opening weekend at the lease.
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Old 09-14-2014, 01:46 PM   #89
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Very informative, thank you.
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Old 09-14-2014, 01:56 PM   #90
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subscribed. Thanks for the info!!!
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Old 12-22-2014, 11:26 AM   #91
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I'm going to try to smoke my first brisket for Christmas. Tyler e-mailed me his instructions when this thread was first posted. I think it's time I give it a try.
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Old 12-22-2014, 11:29 AM   #92
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First brisket for Christmas !! It's not really that hard. Good luck buddy
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Old 12-22-2014, 11:41 AM   #93
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GREAT write up!!!!
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Old 12-25-2014, 10:41 AM   #94
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This is what I'm doing right now!
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Old 12-30-2014, 02:37 PM   #95
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Thanks for sharing. I was wanting a good way to make brisket
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Old 01-06-2015, 11:50 AM   #96
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Well Keith, how did it turn out?!?!
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Old 01-06-2015, 01:07 PM   #97
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It was great! My wife said we would definitely be smoking some more briskets. My brisket didn't have the heavy bark on it, but the flavor was awesome. Out of the 8 people eating it, only 2 used BBQ sauce.
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Old 01-06-2015, 01:50 PM   #98
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TC, have you posted something similar to this for ribs?
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Old 01-07-2015, 12:37 PM   #99
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TC, have you posted something similar to this for ribs?
I haven't, but I may just need to do just that!
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Old 01-07-2015, 04:23 PM   #100
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I haven't, but I may just need to do just that!

Please do! For pork ribs!
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