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 Post subject: Brisket?
PostPosted: May 6th, 2010, 8:36 am 
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Baby Stumps

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Just wondering what others are doing when smoking their brisket on a Stumps smoker. I'm the proud new owner Stumps Baby, know as "Mr. Brisket". I have cooked a couple of competitions with it using a recipe that I have been successful with in the past on my off-set (same prep, meat, temp, smoke, and seasoning). I am positive its a user error, with all the competition success produced with these smokers I am convinced its the little things I am doing wrong. Question one: Are folks placing their brisket in a foil pan or placing the pan on the rack below or not using one at all? My concern here is the brisket dripping on the deflector plate. And two: I've been going fat cap down (temp @250) from start to finished with brisket on middle rack. Should I flip?
Thanks in advance for the help on this first of many post on the Stumps forum...

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 Post subject: Re: Brisket?
PostPosted: May 6th, 2010, 9:45 am 
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The Stretch
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I am so glad to see this post with regards to Briskets. I am going to attempt my first one this weekend, and although I have done them before on a WSM, I know there is going to be a difference cooking with the Baby. I am one of the few that cook my Briskets fat side up (personal preference) but I am willing to try what works best for those out there that do this in competitions. One question would be other than the one that has already been asked would be, what is the best method for smoking a Brisket on the Baby... high heat or low-n-slow?
Sure didn't mean to steal your thread WardensQ. :)

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 Post subject: Re: Brisket?
PostPosted: May 6th, 2010, 10:14 am 
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I cook in a foil pan fat down 250 degrees. Internal temp hits 160-165 I cover the pan with foil and might add some liquid depending on how much is in the pan already.
I pull somewhere around 195-210 depending on the probe test. It feels like the probe is going into a tub of parkay.
I started doing the pan because I have an old gf223 with the shallow sloped floor. It is prone to a grease fire if not perfeclty level(don't ask how I know this).
I have a baby and still cook in the pan cause I like the juice.
My suggestion is to try both ways and see which you like better.
I do fat up cause I get a better smoke ring(atleast I think I do).

Mike

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Women are like rocks...The flat ones are best skipped.
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 Post subject: Re: Brisket?
PostPosted: May 6th, 2010, 10:24 am 
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The Stretch
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Thanks Mike, now my mind is made up and I will give this a shot and see how things turn out.

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 Post subject: Re: Brisket?
PostPosted: May 6th, 2010, 10:43 am 
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Baby Stumps

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I like to cook mine fat side upwith a pan under it and wrap at 160-165.

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 Post subject: Re: Brisket?
PostPosted: May 6th, 2010, 10:56 am 
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Baby Stumps

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do you try and trim some of the fat before you cook or wait until it's done?
Also when do you remove the point?
Thanks!

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 Post subject: Re: Brisket?
PostPosted: May 6th, 2010, 11:29 am 
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I remove the point prior to cooking. I don't remove much fat off the flat. After it is cooked I trim the fat after I slice.

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Mike from Barnesville, Georgia...Home of STUMPS FEST 2010 at the barn
Barnesville Blues Brothers Competition Cook Team
Stretch
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Large BGE
Women are like rocks...The flat ones are best skipped.
"I am not afraid of falling...I just don't want to hit the ground"
WE ARE THE COMPETITION!


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 Post subject: Re: Brisket?
PostPosted: May 6th, 2010, 11:39 am 
Yeah mike, go on and tell us how you cook that Brisket in Barnesville dude. I am listenin and I got my notebook ready too. LOL


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 Post subject: Re: Brisket?
PostPosted: May 6th, 2010, 11:48 am 
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The Stretch
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Yes sir Buster, he does have a captive audience. So do tell us Mike, even us guys who don't compete would like to know. :D

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 Post subject: Re: Brisket?
PostPosted: May 6th, 2010, 12:00 pm 
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I am with Mike (did I really type that???), Fat down, and in a pan. Proper trimming is important , too.

That's all I'll say, except:

http://www.barbecuenews.com/forum2/topi ... C_ID=22266

http://www.swampboys.com/

You can learn everything that you ever wanted to know about brisket, pork butt, pork ribs, chicken thighs, and possibly eat some of the best Prime Rib you have ever tasted. You might even learn more than you ever knew existed. If the last one is any indication, you'll get to see many different sizes and shapes of Stump's Smokers in action, too.

BOB
Keep my beer cold, Rub :lol: , because I know I won't be getting a check :cry:

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