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Thread: The BBQ/Smokers/Smoked Meats Thread...

  1. #631
    FIRE BETTMAN!! BeerMan's Avatar




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    went to Ralph's and got me a nice loaf of pork loin, and my first flat cut brisket. it's only 3 lbs but I'd rather waste that and not a 15 on a first try.
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  2. #632
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    kosher salt and fresh ground pepper and garlic powder. dress in evoo. shrinkwrap and let sit in fridge overnight. fire up the smoker to 230 and put the beautiful flat cut in there until it hits 190. best brisket I have ever had. first one too.
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  3. #633
    2nd Scoring Line Mulletsave30's Avatar




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    How long was the cook time? Looks great!!
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  4. #634
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    My Ralph's doesn't carry brisket!

  5. #635
    Go, Kings, Go Rinkrat's Avatar




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    Did you cook it cap side down?

  6. #636
    Selke Smooth notbob's Avatar




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    Quote Originally Posted by rinkrat View Post
    My Ralph's doesn't carry brisket!
    Sprouts has choice brisket flats for $5.49 lb
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  7. #637
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    the Ralph's that I go to has the special cuts out every Tuesday. if I needed to get something special, I go that day of the week.

    I'll need to find out when the Sprouts nearby does that.

    I cooked it with fat cap down. it took over 8 hours. I started at 200 degree as suggested on the interwebs for smaller cuts. I should have been listening to the folks over at the bbq forum on FB. they're nuts about briskets, which should be cooked in the +230 degree smoke, just enough to get the fat renderings to break down during a stall.
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  8. #638
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    Quote Originally Posted by rinkrat View Post
    Recipe?

    marinade:

    1/2 cup low sodium soy sauce
    3 tablespoons gochujang (or more if you want it spicier)
    3 tablespoons hoisin sauce
    3 tablespoons ketchup
    3 tablespoons rice vinegar
    2 tablespoons clover honey
    2 tablespoons toasted sesame oil
    2 teaspoons Chinese five-spice powder
    1/2 teaspoon ground black pepper
    4 cloves garlic, finely chopped
    2 -inch piece fresh ginger, peeled and finely grated
    5 pound pork butt, trimmed of excess fat

    bbq sauce:

    2 tablespoons canola oil

    2 shallots, finely diced
    1 cup low sodium chicken stock
    1/2 cup ketchup
    2 tablespoons gochujang
    2 tablespoons honey
    2 tablespoons light soy sauce
    1 teaspoon Chinese five-spice powder
    2 tablespoons rice vinegar
    1 teaspoon toasted sesame oil
    For the Korean BBQ sauce: Heat the oil in a medium high-sided saute pan. Add the shallots and cook until soft. Whisk in the reserved juices from the pork, the chicken stock, ketchup, gochujang, honey, soy sauce and five-spice powder and cook until slightly reduced. Remove from the heat, add the vinegar and sesame oil.
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  9. #639
    1st Scoring Line Salty Dog's Avatar




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    How awesome is this book?
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  10. #640
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    what I smoked up today...














    nahhh, j/k. but wow, what a feast it must be. I did smoke up something else, will post pics soon.
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