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Old 01-30-2016, 03:27 PM
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Whole Lot '0 Brisk Going On...

The Egg is primed with some nice premier coal and chips... Half decent chunk of brisket with a nice 1/4" fatcap, dry rubbed with my butchers 20 spice blend and then I Saran wrapped it up tight until tomorrow's 5 hour smoke.....

Now to prep the bison sausage, bacon wrapped scallops, double baked taters and some green leafy veggie stuff that is apparently required...

Dirk
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Old 01-30-2016, 03:35 PM
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What temperature are you cooking at? My last brisket was about 13 pounds after trimming and went 12 hours at 225 to achieve 203 internal.
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Old 01-30-2016, 04:25 PM
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Old 01-30-2016, 05:57 PM
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Sure hope this doesn't cause global climate changes...



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Old 01-30-2016, 08:03 PM
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Old 01-31-2016, 08:05 AM
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I'll have to try some bison sausage.
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Old 01-31-2016, 09:31 AM
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I'll have to try some bison sausage.
It does sound interesting, doesn't it?
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Old 01-31-2016, 10:23 AM
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How was it?
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Old 01-31-2016, 02:13 PM
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Probably still in plateau.


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Old 01-31-2016, 02:28 PM
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Still in the "dry" smokey sana?
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Old 01-31-2016, 03:36 PM
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Quote:
Originally Posted by DaSkip View Post
I'll have to try some bison sausage.

443 Diner in Lehighton PA has it on their menu. I found it bland, however, I'm from the south and consider myself a sausage snob.
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Old 01-31-2016, 04:17 PM
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443 Diner in Lehighton PA has it on their menu. I found it bland, however, I'm from the south and consider myself a sausage snob.
I'm equally snobbish about sausage.
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Old 01-31-2016, 04:58 PM
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Quote:
Originally Posted by DaSkip View Post
I'm equally snobbish about sausage.

Grandma spoiled us. She would have the pork ground, but she would season it. She make it once a year and canned it.


I'm ashamed to say nobody got the recipe.

This stuff from Bass Farms is excellent. Can't find it on the shelf outside of NC.


http://bassfarmsausage.com
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Old 01-31-2016, 05:42 PM
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Quote:
Originally Posted by Bone Stockman View Post
What temperature are you cooking at? My last brisket was about 13 pounds after trimming and went 12 hours at 225 to achieve 203 internal.
I be a brisket virgin and lack a nice electronic thermometer but that is being rectified Monday. I too am at 225, seenm to have it regulated spot on, so far.....

8lb cut, the pic is after 2hrs. Apple juice with olive oil and water in the pans. Will wrap it tight in hd foil to get it thru the "stall" and then again plus wrapped in towels to go in the cooler for an hour after hitting 185*.

One big ass experiment but should be a fairly tasty one.....

P.S. - The Bison Snausage is local made and fairly zesty, and we are not faint of heart on strong tastes

Dirk
Attached Images
File Type: jpg brisket 002.JPG (96.7 KB, 18 views)
File Type: jpg brisket 005.JPG (49.6 KB, 15 views)
File Type: jpg brisket 007.JPG (76.1 KB, 17 views)
File Type: jpg brisket 008.JPG (80.0 KB, 16 views)
File Type: jpg brisket 009.JPG (60.6 KB, 16 views)
File Type: jpg IMG_4054.jpg (68.1 KB, 17 views)
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Old 01-31-2016, 06:14 PM
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Ah, I don't wrap, so that's why it takes mine longer. I'll have to keep that in mind though in case I need an emergency brisket.
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