Kroger brisket

Discussion in 'Food Preparation, Camp Cooking and Recipes' started by kyoutdoorsman, Mar 24, 2020.

  1. bgkyarcher

    bgkyarcher 12 pointer

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    It’s on! 9A987815-0827-4ECF-BD35-0CEFC93B69D6.jpeg 2E910117-73BA-4093-8774-78FC2EECD6B7.jpeg
     

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  2. bgkyarcher

    bgkyarcher 12 pointer

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    16 lb brisket. Trimmed at least 1.5 lbs fat. Gonna be good.
     
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  3. bgkyarcher

    bgkyarcher 12 pointer

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    This is why you don’t smoke a whole brisket in one piece. BB95FDFE-F214-4973-BE84-50D4979A399B.jpeg
     
  4. kyoutdoorsman

    kyoutdoorsman 12 pointer

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    Why don't you smoke it on in one piece
     
  5. jblack1

    jblack1 10 pointer

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    My local Kroger advertisement said Brisket or Pork Loin, of course it was pork loin they had out.
    I was not happy, I'm already loaded up with pork.
     
  6. kyoutdoorsman

    kyoutdoorsman 12 pointer

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    They sold so many briskets they ran out in 2 days. Sub then with pork loin and ribs.
     
  7. bgkyarcher

    bgkyarcher 12 pointer

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    IT difference between the flat and point is 35 degrees after 4 hours. You'll either under cook the point, or ruin the flat.
     
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  8. kyoutdoorsman

    kyoutdoorsman 12 pointer

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    Gotcha. Do what did you do?
     
  9. kyoutdoorsman

    kyoutdoorsman 12 pointer

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    I just cut my 16 ponder in to 3 pieces, what would you different next time
     
  10. bgkyarcher

    bgkyarcher 12 pointer

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    I cut into two pieces. There’s a good pic on the web somewhere that shows where to cut. I’ll try to find it. You basically cut around the flat end of the point where it tapers down to the flat. Gives you two fairly uniform pieces, thickness wise. I’ve seen people cut out the fat between the two pieces prior to smoking. I leave it in. Then cut it out when slicing.
     
    Last edited: Mar 29, 2020
  11. bgkyarcher

    bgkyarcher 12 pointer

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    I couldn’t stay awake last night. Too many beers. Had at least two more hours for the point to finish. I turned the temp down to 175 and went to bed. I pulled it out this morning and it felt “swishy”. I don’t know if it will slice or not. May have shredded brisket point.
     
  12. bgkyarcher

    bgkyarcher 12 pointer

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    I just found a video showing how to trim the whole flat off of the point. I may try that next brisket I smoke. I've always just cut it in two pieces where with a "U" shaped cut.
     
  13. kyoutdoorsman

    kyoutdoorsman 12 pointer

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    Have to trim the fat away to find the seam were thit seperates and cut it there. The point and flat had different grain of slicing
     
  14. bgkyarcher

    bgkyarcher 12 pointer

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    Forgot to take pics. We ate the whole flat tonight, lol. It was really good, but for some reason, it wasn't as tender as normal. Not tough, but just didn't slice like butter the way they usually do.
     
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  15. bgkyarcher

    bgkyarcher 12 pointer

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    3FA1486F-FF53-4C62-BB31-5310AE2D907A.jpeg 9A8392A6-5348-4220-955B-34D24B83F694.jpeg The point was perfect. Best sammich in the world. Brisket, provolone, and duke’s mayo. 3FA1486F-FF53-4C62-BB31-5310AE2D907A.jpeg
     
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