Slow cooked with a little smoke - JeepForum.com

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post #1 of 49 Old 07-21-2013, 06:04 PM Thread Starter
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Slow cooked with a little smoke

Slow cooked brisket over charcoal and hickory, 3 1/2 hours. Full of flavor, and very juicy. Side dishes were bacon wrapped asparagus, and broccoli slaw. Everything turned out excellent.

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post #2 of 49 Old 07-21-2013, 06:05 PM Thread Starter
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Juicy
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post #3 of 49 Old 07-21-2013, 06:07 PM Thread Starter
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These were very good.
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post #4 of 49 Old 07-21-2013, 06:23 PM
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Good job, it all looks yummy.

How long and at what temp. did you cook the asparagus ?
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post #5 of 49 Old 07-21-2013, 06:49 PM Thread Starter
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Brisket was cooked for 3 1/2 hours, pulled it off the rack when the center was 155 degrees.

Bacon wrapped asparagus was cooked at 350 degrees, it took about 45 minutes. Just keep an eye on it the last 10 minutes. Our oven is old and isn't in the best of shape.

We do tri tip the same way, doesn't take as long to cook and in my opinion it's better then the brisket. Tri tip almost falls apart.
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post #6 of 49 Old 07-21-2013, 06:52 PM Thread Starter
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After you pull the brisket, or tri tip off the grill wrap it in tin foil and let it rest for approx 10/15 minutes before slicing.
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post #7 of 49 Old 07-21-2013, 08:10 PM
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Sounds and looks great, how big was the brisket ?
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post #8 of 49 Old 07-21-2013, 09:18 PM Thread Starter
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Quote:
Originally Posted by gloksrule
Sounds and looks great, how big was the brisket ?
2.7 lbs
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post #9 of 49 Old 07-28-2013, 05:11 PM
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Please send a plate to my office, via Fed ex.

2007 5.7 Hemi, Ltd. QD II -
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post #10 of 49 Old 08-04-2013, 06:01 PM Thread Starter
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Sure no problem.


Any of you guys ever try this seasoning? Great on tri tip and steaks. We usually coat the trip tip with mustard first and then apply a heavy coating of this seasoning.

Getting ready to BBQ some ribeye steaks seasoned in it right now.
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post #11 of 49 Old 08-04-2013, 06:25 PM
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That is a pork brisket right ?
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post #12 of 49 Old 08-04-2013, 06:37 PM Thread Starter
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Quote:
Originally Posted by phitmein
That is a pork brisket right ?
Beef.
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post #13 of 49 Old 08-04-2013, 07:01 PM
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thanks I wasn't sure and I'll have to try it soon .
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post #14 of 49 Old 08-05-2013, 05:35 PM
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Use a 60 40 mix of cooking oil and apple sider viniger. Spray it on the meat roughly every 30 minutes. Keeps it moist. Also. Put a pan of water in the smoker/grill what have you. To help keep it moist.

http://www.jeepforum.com/forum/f22/98-zj-slow-build-1484672/
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post #15 of 49 Old 08-05-2013, 06:25 PM Thread Starter
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Ill have to try the apple cider and vinegar. When we use the smoker we keep a pan of water in there. This is just cooked in our BBQ and done in a few hours.

We started cooking a tri tip on the top rack today around 3 pm. Pulled it off the top rack at 4:50 at 160 degrees. It was marinated for almost two days. Used charcoal and hickory.

The marinade was : half a bottle of zesty Italian salad dressing, a package of beef marinade, and a bottle of Budweiser. We're eating it while I'm typing this. Very tasty, and moist. Ill upload a pic later.
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