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Atlanta Brisket ala John Setzler


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Went by Food Lion and picked up 4 small (~2lbs/ea) brisket flats.  Was going to cook them my traditional way (salt, pepper and garlic powder.)  My wife watched John's video on Atlanta Brisket and told me about it.  We had to try it - and it was absolutely delicious. The flavor of the sauce reminded me of a meal my Mom used to prepare - pork chops supreme. The brisket was so tender my knife was doing a better job of shredding than slicing.  No matter - it ate great in any format! Thank you John for another awesome recipe - and kudos to your Mom for the idea! This dish is highly recommended! 

The plate may look a bit empty - my wife had prepared a delicious tomato & zucchini casserole that was still in the oven at the time of the picture.

I should have snapped more shots along the way but was neglectful last night  :)

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Ok I decided to make this over the weekend.  I noticed John's recipe is a bit different a bit from the links.  Here are some notes of the process I'll follow:


3 cups ketchup
4 cups coke
2.5 Tbsp onion
4 tsp packed dark brown sugar
2 tsp garlic powder
2 tsp thyme
2 tsp salt
2 tsp black pepper

~8lb brisket flat

Trim most of the fat cap

Poke holes in brisket with fork
Rub 1 tbsp or so kosher salt each side
Wrap in plastic, chill 6-24 hours

Fat cap up

250f indirect until 155f, 3 hours or so

Whisk together sauce from above ingredients

Caramelize 2 large very coursely chopped onions in 1/2 stick butter
Spread onions on bottom of foil pan
Place ~155f brisket on top of onions
Pour sauce over top of brisket
Seal pan tightly with foil

Ramp temp up to 325f indirect

Place pan in grill for about 3 hours until fork tender

Remove brisket from pan, slice, put slices in pan, spoon sauce over slices and serve
 

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Paul, thanks for entering that info so I could copy and paste.  I'll keep my eye open for good deals on brisket.  When I was in Fred Meyer/Kroger this week, their butcher actually offered to cut a packer in half for me, and I might do that next time but I still have half left from Walmart. 

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3 hours in, briskey hit 155f on the dot.

 

Caramelized my onions, got my 'half size' aluminum pan ready (which is as big as will fit in my large kamado!)

 

And.... my 7lb brisket was too big!

 

Ended up needing TWO half size aluminum pans and had to cut the brisket in half!

 

 

So.. I've got one in the oven, other on the grill!

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3 hours in, briskey hit 155f on the dot.

 

Caramelized my onions, got my 'half size' aluminum pan ready (which is as big as will fit in my large kamado!)

 

And.... my 7lb brisket was too big!

 

Ended up needing TWO half size aluminum pans and had to cut the brisket in half!

 

 

So.. I've got one in the oven, other on the grill!

Sounds good - let us know how it turns out!

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3 hours in, briskey hit 155f on the dot.

 

Caramelized my onions, got my 'half size' aluminum pan ready (which is as big as will fit in my large kamado!)

 

And.... my 7lb brisket was too big!

 

Ended up needing TWO half size aluminum pans and had to cut the brisket in half!

 

 

So.. I've got one in the oven, other on the grill!

Bbqscientist - seems as if the following may be apropos - The best laid plans of mice and men often go awry. Citation anyone? Initials are JS.

Here's to great cook(s)!

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