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Boshizzle 10-11-2010 03:57 PM

Brisket - Hot & Fast
Had the day off, so I thought I'd cook a brisket. I injected it last night and marinated it overnight. I rubbed it down this morning and started my fire. I put it in the Bubba Keg at 325 F - 350 F and let it cook. About 2 hours in, I foiled it and let it continue to cook. I pulled it from the cooker about 2 hours later and let it rest for two hours. I separated the point from the flat and sliced the point into chunks to make burnt ends, put them in a pan with some BBQ sauce and now they are back on the smoker. I will update finished pics later.

Saiko 10-11-2010 04:00 PM

Looking good so far!

Pigs on Fire 10-11-2010 04:13 PM

You put it in a glass baking dish on the keg??

Boshizzle 10-11-2010 04:18 PM

Thanks, Saiko.

Pigs on Fire, you gotta use what you got. :-D

jonboy 10-11-2010 05:25 PM

What do you recommend marinating the brisket in?

Boshizzle 10-11-2010 05:40 PM

I'd recommend the following:

1 can of Campbell's Beef Consomme
1 cup Moore's Marinade
2 TBS Worcestershire sauce
1 TBS fine ground black pepper.

Mix it, inject it, and use any leftovers for the marinade. I used a double portion of injection/marinade (32 ounces) on this particular brisket.

bluetang 10-11-2010 05:52 PM

That looks great, can't wait for the finish.:thumb:

jonboy 10-11-2010 05:58 PM

i'm not familiar with the moores marinate. I will look for it at the local grocery. I hope to try this on my next brisket.

bigabyte 10-11-2010 06:36 PM

Looks really good! Looking forward to the burnt ends!:cool:

btcg 10-11-2010 06:40 PM

Looks great bro!

BRBBQ 10-11-2010 06:43 PM

Nice looking grub.

campdude 10-11-2010 06:44 PM

Tastey looking meat. I'd hit it hard. How'd the burnt ends come out?

Boshizzle 10-11-2010 07:47 PM

Thanks, brethren.

Campdude, they were pretty tasty.

Here is the finished brisket. I ate some slices on white bread and fresh avocado for dinner. It was worth the effort.

BlkJeep 10-11-2010 07:49 PM

how much did your brisket weigh and what temp did foil and seperate the two. btw looks great.

Boshizzle 10-11-2010 07:53 PM

It weighed about 14 pounds. I foiled it at about 165 F. I then let it cook until it reached about 205 F and took it out of the keg. I let it rest a while then separated the point from the flat. I've been cooking brisket like this for a while now and they always turn out good.

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