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5.0's Sous Vide sucks and you should feel bad BGE Smoked Brisket


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#1 calchilihead

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Posted 15 June 2017 - 06:53 PM

To celebrate my move to my new house, and to reward the people who helped me lug all my shit there I am doing a smoke this weekend.  So was cruising Costco before i hit the butcher and sure enough they had packer briskets ... and absolutely mammoth ones in stock.  Picked one up and will be smoking starting tomorrow early afternoon and with this size probably running 20-24 hours.

 

3.69/lb is not bad and Costco's meat is always great.  Anwyays

 

16.16lb packer brisket.  First pics.  Will add more tomorrow when I trim, rub and start the smoke.

 

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#2 The Hot Pepper

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Posted 15 June 2017 - 06:55 PM

Nice size packer and good price! Looking forward to the cook.


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#3 MikeUSMC

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Posted 15 June 2017 - 07:56 PM

Hell yeah! I totally agree! My Costco doesn't stock briskets over 4 freakin' pounds. I have to go to an actual butcher shop for mine. Nice score, cheap too! (At least that's cheap here ;) )
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#4 t0mato

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Posted 15 June 2017 - 08:00 PM

What kind of wood are you smoking with?
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#5 calchilihead

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Posted 15 June 2017 - 08:20 PM

What kind of wood are you smoking with?

 

Im doing pecan wood since its such a long smoke :)


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#6 calchilihead

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Posted 15 June 2017 - 08:21 PM

Hell yeah! I totally agree! My Costco doesn't stock briskets over 4 freakin' pounds. I have to go to an actual butcher shop for mine. Nice score, cheap too! (At least that's cheap here ;) )

 

Ya this was a pretty bitching deal.  I normally get them for 4.50 a pound but from a local butcher.  Dude is super cool so I don't mind spending the extra, and he always hooks me up with fat back trimmings when I do sausages.  

 

Just couldnt pass up this deal though lol


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#7 The Hot Pepper

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Posted 15 June 2017 - 08:22 PM

Nice. Good mix for briskie too is pecan and oak if you have any. 


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#8 calchilihead

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Posted 15 June 2017 - 08:25 PM

Nice. Good mix for briskie too is pecan and oak if you have any. 

 

Ya dont have much in the way of Oak chunks around here.  I am going to space 2 chunks of hickory about 6" from the center of the firebox to hopefully get them to fire off about 60 minutes into the smoke, just to get some of that bittery goodness, but not too much since its a long one

 

Ill have about 6 - 8 good size chunks of pecan in and around the firebox in the Egg


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#9 MikeUSMC

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Posted 15 June 2017 - 08:27 PM

Man, you've got me drooling, waiting for pics...

Making burnt ends outta the point, by any chance? [read: YOU SHOULD] ;)
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#10 Hybrid Mode 01

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Posted 15 June 2017 - 08:44 PM

 

Ya this was a pretty bitching deal. 

 

 

     I trust that a man that actually spells out the word "bitching" will do this right. :D Looking forward to brixketpix. 


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#11 t0mato

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Posted 15 June 2017 - 08:44 PM

 
Im doing pecan wood since its such a long smoke :)


Awesome. Pecan is wonderful.

I smoked some brisket not too long ago and used cherry.
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#12 calchilihead

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Posted 15 June 2017 - 08:50 PM

Man, you've got me drooling, waiting for pics...

Making burnt ends outta the point, by any chance? [read: YOU SHOULD] ;)

 

 

Depends on how long the cook goes lol, i need to have everything off of the smoker by 11:30am.  I have a bowling tournament to be at, so will use that 5 hours for the rest in a cooler with the brisket wrapped and covered with towels.

 

If she finishes before 9am then i will absolutely do burnt ends heh.


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#13 Booma

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Posted 16 June 2017 - 01:14 AM

sous vide that mofo


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#14 grantmichaels

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Posted 16 June 2017 - 06:17 AM

Where's the beef?


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#15 grantmichaels

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Posted 16 June 2017 - 06:59 AM

sous vide that mofo


I got you ...

20ec562256641eae9777903b6e721e01.jpg

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:D
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#16 t0mato

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Posted 16 June 2017 - 07:49 AM

Is there some beef hiding in there? It just looks like bacon.
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#17 grantmichaels

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Posted 16 June 2017 - 07:57 AM

You say that like it's a bad thing! ... I enjoyed a night of taking fewer pictures of my cook ;) ...

 

 

 

 


Edited by grantmichaels, 16 June 2017 - 08:14 AM.

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#18 t0mato

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Posted 16 June 2017 - 08:14 AM

Nah just curious. You were wondering where calchilihead's beef was.
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#19 grantmichaels

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Posted 16 June 2017 - 08:17 AM

SV brisket lefties, soy glaze, ginger/garlic rabe ;) ...

 

 


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#20 t0mato

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Posted 16 June 2017 - 08:19 AM

Yum. :)
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