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Meatgistics - Walton's - Community

Rubbing N Smoking

Scheduled Pinned Locked Moved Smoking & Grilling
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  • T Offline
    T Offline
    tarp Regular Contributors
    wrote on last edited by
    #1

    Just love those smoked Brisketsready briq.jpg rub briq.jpg smoke.jpg first.jpg sliced briq.jpg 20200229_135144.jpg and a little dead bird to have while waiting LOL

    GT

    s.a.mS PapaSopP 2 Replies Last reply
    4
  • s.a.mS Offline
    s.a.mS Offline
    s.a.m Regular Contributors
    replied to tarp on last edited by
    #2

    tarp nice! Good looking smoke ring!
    I have pork butt smoking now.

    1 Reply Last reply
    0
  • PapaSopP Offline
    PapaSopP Offline
    PapaSop Team Orange Power User Wisconsin Old-Timer
    replied to tarp on last edited by
    #3

    tarp
    Guess I’ll have to try a brisket. My one son has been bugging me about it for some time. Look’s great.

    s.a.mS 1 Reply Last reply
    0
  • s.a.mS Offline
    s.a.mS Offline
    s.a.m Regular Contributors
    replied to PapaSop on last edited by
    #4

    PapaSop I like doing them the hot and fast method that way you don’t have to babysit the brisket all day!

    PapaSopP 1 Reply Last reply
    1
  • PapaSopP Offline
    PapaSopP Offline
    PapaSop Team Orange Power User Wisconsin Old-Timer
    replied to s.a.m on last edited by
    #5

    s.a.m
    More details on that would be appreciated. The reason I’ve shrugged off on this is because of the long smoke time. Thanks.

    s.a.mS Tex_77T 3 Replies Last reply
    0
  • s.a.mS Offline
    s.a.mS Offline
    s.a.m Regular Contributors
    replied to PapaSop on last edited by
    #6

    PapaSop I will have to look up the recipe and get back to you.

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  • s.a.mS Offline
    s.a.mS Offline
    s.a.m Regular Contributors
    replied to PapaSop on last edited by
    #7

    PapaSop smoker/grill set to 350°f place brisket in a foil pan cook for 2 1/2hrs, cover pan with foil cook 1 1/2hrs or till point end reaches 205°f IT, wrap covered pan with blanket and place in cooler for 3-4 hrs

    That’s how I do them cept first 2 1/2hrs I don’t use a pan.

    1 Reply Last reply
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  • Tex_77T Offline
    Tex_77T Offline
    Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
    replied to PapaSop on last edited by
    #8

    PapaSop Just google Myron Mixon’s method. He’s the King of hot and fast brisket.

    Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

    s.a.mS 1 Reply Last reply
    1
  • s.a.mS Offline
    s.a.mS Offline
    s.a.m Regular Contributors
    replied to Tex_77 on last edited by
    #9

    Tex_77 that’s where that’s from.

    T 1 Reply Last reply
    0
  • T Offline
    T Offline
    tarp Regular Contributors
    replied to s.a.m on last edited by
    #10

    s.a.m Mixon is the king no doubt.

    GT

    s.a.mS 1 Reply Last reply
    0
  • T Offline
    T Offline
    tarp Regular Contributors
    wrote on last edited by
    #11

    You can just put a few hours of smoke on it then wrap and finish in the pk or oven till tender. It does better that way if you got enough smoke.

    GT

    1 Reply Last reply
    1
  • PapaSopP Offline
    PapaSopP Offline
    PapaSop Team Orange Power User Wisconsin Old-Timer
    wrote on last edited by
    #12

    Thanks guys, will check that out.

    1 Reply Last reply
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  • s.a.mS Offline
    s.a.mS Offline
    s.a.m Regular Contributors
    replied to tarp on last edited by s.a.m
    #13

    tarp said in Rubbing N Smoking:

    s.a.m Mixon is the king no doubt.

    Winningest man in barbeque competition!!
    Have three of his books, very good reads

    1 Reply Last reply
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