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chicagokp 11-02-2013 11:32 AM

Briskie
 
Lots of brisket cooks were going on last weekend, I knew I had to do one soon.

I picked up a 15 pounder...

http://i5.photobucket.com/albums/y18...psa09e6329.jpg

Trimmed and seasoned with Kosher Salt, Black Pepper and a little Granulated Garlic.

http://i5.photobucket.com/albums/y18...ps5f28eb02.jpg

http://i5.photobucket.com/albums/y18...ps380a6619.jpg


On the drum with Kingsford Blue, hickory chunks in the top of the basket and a few cherry in the bottom of the basket. Running a shade over my 275 target cooking temp....

http://i5.photobucket.com/albums/y18...psc53a1efd.jpg

Now it's waiting time....

http://i5.photobucket.com/albums/y18...ps92c046a8.jpg

---k--- 11-02-2013 11:34 AM

Yummie. Love brisket.

Where did you get the prime from?

Ron_L 11-02-2013 11:35 AM

Is it done yet?

:becky:

chicagokp 11-02-2013 11:44 AM

Quote:

Originally Posted by ---k--- (Post 2678605)
Yummie. Love brisket.

Where did you get the prime from?

Tony's Butcher in Grayslake. It was kind of spendy, 4.99 a pound, but it's a fine cut of beef. I have high hopes. :pray:

Quote:

Originally Posted by Ron_L (Post 2678608)
Is it done yet?

:becky:

My thermonuclear reactor cooker is on the fritz, so it went in the drum...4-6 hours left....:noidea:

oifmarine2003 11-02-2013 11:53 AM

275, 315, whatever it takes.

http://youtu.be/iX3kxAA2L4Q

Ron_L 11-02-2013 11:58 AM

Quote:

Originally Posted by chicagokp (Post 2678615)
My thermonuclear reactor cooker is on the fritz, so it went in the drum...4-6 hours left....:noidea:

Those darned new fangled tecknologikal thingies are so unreliable!

chicagokp 11-02-2013 03:03 PM

Coming right along, we're at 167 internal and 284 in the drum. I intentially didn't season it too much, but I probably should have done a bit more to get better bark. We'll see how that develops over the next few hours.

http://i5.photobucket.com/albums/y18...ps4468903b.jpg

FatCoyote 11-02-2013 03:05 PM

Lookin tasty...

Diesel Dave 11-02-2013 03:18 PM

Lookin mighty good

sliding_billy 11-02-2013 05:23 PM

Can't wait to see it finished.

chicagokp 11-02-2013 05:49 PM

I'm at the probing every 15 min stage. The point and parts of the flat are probing like buttah, but the thicker part of the flat under the point needs a bit more time.....

http://i5.photobucket.com/albums/y18...ps1b9be67a.jpg

FatCoyote 11-02-2013 06:05 PM

don't rush - we can wait. BTW don't you need our addresses to ship to?

HeSmellsLikeSmoke 11-02-2013 06:07 PM

Takes a tough person to cook a tender brisket. Way to hang in there!

c farmer 11-02-2013 06:09 PM

Looks good.

Diesel Dave 11-02-2013 06:10 PM

Yup still lookin good


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