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#196 |
Fish are scared of me
Join Date: Nov 2001
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It came out great, made the wife a brisket sammich , she came out of hibernation asking for another. Full of smoke flavor. You won't be disappointed.
I soaked it in Claudes Brisket marinade overnight, Then this morning added coarse ground pepper and sea salt . Yeah, restaurant quality type shit |
Posts: 40,516
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#197 |
Fish are scared of me
Join Date: Nov 2001
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Did some pork short ribs today, 210 degrees for 2 hours , marinated in claudes brisket marinade
for 4 hours earlier. crisp outside, tender inside, Effing beautiful! I'm thinking the carnivore diet is in my near future. |
Posts: 40,516
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#198 |
Veteran
Join Date: Nov 2016
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That sure beats the 20 hours that I usually spend doing on a traditional smoker. What size brisket? That seems really quick.
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Posts: 4,442
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#199 |
Fish are scared of me
Join Date: Nov 2001
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Posts: 40,516
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#200 |
Born with Bad Habits
Join Date: Mar 2001
Location: Right Here
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Posts: 1,314
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