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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-21-2009, 09:13 PM   #1
Bob E Que
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Default First packer brisket

I usually get a brisket, from my butcher, cut right off the plate. This week I drove about an hour past my butcher to buy a case of cryovac packed briskets. $3.00/lb
I threw all but one in the freezer.
A little trimming


3 layer rub: PopDaddy's Butt Glitter, Dirty Dalmatian, powdered Prince.
I Fired up the UDS at 3:00am. 14 hours at average 275F.
1 1/2 hour rest, and voila


A little slicing.


Lit my ECB to cook some taters with EVOO, and garlic/herb spice, and served with some 'slaw.
There is 5 lbs left for sammies.
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Unread 10-21-2009, 09:15 PM   #2
NorthwestBBQ
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Great job bro. Looks very good. Nice pics too. Nice bark and smoke ring.
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Unread 10-21-2009, 09:23 PM   #3
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mmmmmmmmmmmmmmmmmmmm
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Unread 10-21-2009, 09:28 PM   #4
landarc
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Nice job on your first packer. I could go for a brisket sandwich, point please.
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Unread 10-21-2009, 09:51 PM   #5
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looks great. Is 275 optimum temp for this? Nice bark!
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Unread 10-21-2009, 10:09 PM   #6
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Good work!
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Unread 10-21-2009, 10:23 PM   #7
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Good lookin' eats right there!

3 layer rub: PopDaddy's Butt Glitter, Dirty Dalmatian, powdered Prince.
I Fired up the UDS at 3:00am. 14 hours at average 275F.
1 1/2 hour rest, and voila

Was that temp measured at the side of the grate, the middle, or at the dome if using a Weber lid?
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Unread 10-21-2009, 10:46 PM   #8
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That is a nice looking brisket.
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Unread 10-22-2009, 02:02 AM   #9
Niek
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Lookin' good!
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Unread 10-22-2009, 08:33 AM   #10
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Quote:
Originally Posted by NorthwestBBQ View Post
Great job bro. Looks very good. Nice pics too. Nice bark and smoke ring.

I agree!
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Unread 10-22-2009, 09:10 AM   #11
Bob E Que
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Quote:
Originally Posted by Rookie'48 View Post
14 hours at average 275F.

Was that temp measured at the side of the grate, the middle, or at the dome if using a Weber lid?
That was with a thermometer poked through a piece of wood right beside the meat. There was a couple of spikes close to 300, and a couple of dips to 250 over the day.
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Unread 10-22-2009, 09:14 AM   #12
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Bee you tee full.
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Unread 10-22-2009, 09:38 AM   #13
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I don't have the cajones to do a brisket yet. I also don't have the shelf room on my gosm. I guess I'll have to build a UDS at the same time as I grow a pair.

Nice job. I hope my first attempt will be anything close to that.
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Unread 10-22-2009, 10:03 AM   #14
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Great lookin brisket. Now I'm hungry.
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Unread 10-22-2009, 10:05 AM   #15
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That smoke ring is gorgeous! Great Job!
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