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Thread: Smoked Beef Brisket

  1. #1
    Senior Member GinoL's Avatar
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    Smoked Beef Brisket

    The weekend weather up here in MA was very nice so I broke out the smoker and smoked an 7 lb. beef brisket in Jack Daniels Oak Whiskey Barrel Chunks with Red Oak charcoal. Smoked for 8 hours. Served up with cold slaw, sweet potato bisquits and ice cold Jamaican Red Stripe beer. Added some Sweet Baby Rays for dipping. Very Good! I'm not trying steal Larry's show here but trying keep our appetites up with some food porn while he is gone. I should have taken a few more pics of the whole meal but I could not wait to dive in.

  2. #2
    Senior Member nevada's Avatar
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    Nice

    Great looking brisket, your smoke ring is very uniform and your outer crust looks great. I just started doing briskets two years ago and have been hooked on them since. I still do a Pork Shoulder roast and ribs but whenever we have a get together the guests always seem to prefer my brisket over anything else. I have never tried a small one mine are always 10 pounds plus and I use my Holland grill and a dry rub recipie that I stumbled on while crusing the internet one afternoon. I am in the process of looking at purchasing a Masterbuilt electric smoker here before summer arrives just for my smoking adventures.

  3. #3
    Looks excellent..

    Some chicken I did in my smoker awhile back..
    Donnie: Dr. Xiao, What are your thoughts on a cure/combination therapy for SCI's??
    CG Xiao: Donnie, I don't want to disappoint you, but I think it is impossible to restore the continuity of the cord or "bridge the gap" in the near future, let's say: 50 years. Dr Wise Young has been my most respected scientist in SCI. He has dedicated and contributed to SCI no other can match.

  4. #4
    Senior Member brucec's Avatar
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    that looks great
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  5. #5
    Nice job. I can smell the aroma way down here in Carolina. As for Larry, he can stand a little competition. It will keep him humble. lol
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  6. #6
    Senior Member GinoL's Avatar
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    Thanks guys. Donnie your smoked chickens look great! 55 I agree we need to give Larry some competition. He loves food porn, so lets get our grills and smokers going and post some good pics!

    This brisket was done on a Masterbuilt Propane smoker. The smoke is created with charcoal and wood chips of your choice. Very easy to control the temperture with the gas regulator and temperature guage. I also used a wireless remote thermometer to monitor the brisket temperature. I have a Weber One Touch Gold grill as well for smaller jobs.

  7. #7

    Talking

    Quote Originally Posted by GinoL View Post
    Thanks guys. Donnie your smoked chickens look great! 55 I agree we need to give Larry some competition. He loves food porn, so lets get our grills and smokers going and post some good pics!

    This brisket was done on a Masterbuilt Propane smoker. The smoke is created with charcoal and wood chips of your choice. Very easy to control the temperture with the gas regulator and temperature guage. I also used a wireless remote thermometer to monitor the brisket temperature. I have a Weber One Touch Gold grill as well for smaller jobs.
    Thanks Gino Probably goong to do some pork shoulders this week. I'll post some pics..
    Donnie: Dr. Xiao, What are your thoughts on a cure/combination therapy for SCI's??
    CG Xiao: Donnie, I don't want to disappoint you, but I think it is impossible to restore the continuity of the cord or "bridge the gap" in the near future, let's say: 50 years. Dr Wise Young has been my most respected scientist in SCI. He has dedicated and contributed to SCI no other can match.

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