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macko2000

Brisket & Prime rib roast.

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Haven't been on here in a while. Was hoping y'all could help me out. I have my father who has stage 4 cancer visiting in a couple weeks. I wanted to do it kind of him while he is here. Think of doing a prime rib roast and a sliced brisket (Not in the same day), both I have yet to do. I have a primo xl. Does anyone have any recipe recommendations? And would know how much to get for 3 adults and 3 kids? Thanks everyone, take care.

 

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My advice is to check out Frankln's videos on brisket cooking..his book is even better but of course would take time to order it in.

http://video.klru.tv/show/bbq-franklin/episodes/

As to size, you don't need a lot of meat for that crew, so the smallest brisket (select grade at least, better would be choice or prime grade) should do the trick.

Smaller also equals quicker cook time.

Franklin cooks everything at 275 and only uses kosher salt and large grain ground pepper.

 

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Like literally sea/kosher salt and coarse ground pepper for both, put both on 12-24 hours before.  For prime rib I cook at about 275-300 until 120 internal temp then kick up heat for a nice high sear and internal temp of 130-135.  I've had great success doing that multiple times to rave reviews.  As to brisket, get the most prime cut you can find and take your time low and slow, 225-250.  I usually inject with beef stock to be sure it doesn't dry out.  But yeah, literally just salt and pepper.

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Sorry to hear about your father.   Something to keep in mind.   I've had several friends going through chemo and they had trouble swallowing anything the least bit dry and brisket can be a tad on the dry side sometimes.   One had to have gravy on almost everything just so he could swallow.   I never experienced any of those symptoms myself fortunately, but it was worrisome at the beginning.   Good luck.

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