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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 01-29-2011, 08:32 AM   #1
Dustin D
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Default Brisket Smoking, Pit to Oven, Apple Juice/Coke Injection

Today I'm taking a stab at my first Brisket.

Injected with;
4 oz. Apple Juice
mixed 50/50 with
4 0z. Coca-Cola

Covered in;
Nancy's Red River Dirt
Watkins Garlic Powder
Light Salt
Black Pepper(Spice Island Indian Malabar Peppercorn)
Foreman's Seasoning
Zesty Italian(light Coat)

Fat Cap


Meat/FLAT Side


AFTER overnight Marinade
with Apple Juice/Coke injected and light Zesty Italian coated on the outside.


On the PIT; Fat Cap up/POINT towards heat
I started off with about 14 Charcoal Briquetts
mixed with a handful of Hickory Chunks. Gets me to around 220.


About an hour into I added a large Chuck of Oak on top my coals.
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Unread 01-29-2011, 08:43 AM   #2
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looks like a goos start, have fun!
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Unread 01-29-2011, 12:35 PM   #3
Dustin D
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Is my camera adding a red tint to the pictures?

Alright after 5 hours on the pit smoking with Hickory Chips fire temp ranging between 225 to 275 it's now wrapped in foil and in the oven @ 215 for 3 hours.


Internal Meat Temp was 160-165 before I wrapped it.


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Unread 01-29-2011, 03:17 PM   #4
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looks good so far
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Unread 01-29-2011, 03:28 PM   #5
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My mouth just started watering....
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Unread 01-29-2011, 06:08 PM   #6
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You sliced that puppy yet?
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Unread 01-29-2011, 06:12 PM   #7
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Mouth watering....... need more prOn
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Unread 01-29-2011, 06:30 PM   #8
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very unique combo of ingredients and process...

how did you come up with this as the final plan for your first brisket ?
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Unread 01-29-2011, 06:48 PM   #9
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I can't wait to hear/see how this one turned out. That's a very interesting and unusual flavor profile for brisket, how was it?
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Unread 01-29-2011, 06:52 PM   #10
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I bet that's gonna be a jackload of taste right there! Looks good... and who cares about rules... It will probably be one of those briskets that as long as the BBQ Police aint there everyone will like. The end result is what counts.

This is a HOT brisket... not unlike video footage of two ladies sitting on a bench and holding hands, not sexually, just like friends you know, then a handsome man comes by and they all start discussing the weather... then he sits between them and they start comparing coupons, since he is like a bachelor, he often does not get all the great deals at the local grocer... so there he is... between two of the nicest ladies there are... conversing deeply with one lady, then the next, then the other, not even taking time to clean out the remnants of the last conversation... from his brain...and both ladies just take all that conversation, one after the other till neither can tell whose idea was whose.. then right as the moment presents itself he whips out his cash engorged wallet and tries to hand them both one of his business cards, but when he does this he mistakenly pulls out his bottle of nasal spray, which is both highly pressurized and warm from being in his pocket and the top pops off and because its the suspended type of nose spray it squirts in a huge and heavy set of dollops right on their laps. The ladies, of course, so that they do not make him feel too embarrassed, just let the tracts of wetness lay there... in a while those wet marks will simply either soak in or just trickle down.
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Last edited by barbefunkoramaque; 01-29-2011 at 07:18 PM..
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Unread 01-29-2011, 06:58 PM   #11
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Quote:
Originally Posted by barbefunkoramaque View Post

This is a HOT brisket... not unlike video footage of two ladies sitting on a bench and holding hands, not sexually, just like friends you know, then a handsome man comes buy and they all start discussing the weather... then he sits between them and they start comparing coupons, since he is like a bachelor, he often does not get all the great deals at the local grocer... so there he is... between two of the nicest ladies there are... conversing deeply with one lady, then the next, then the other, not even taking time to clean out the remnants of the last conversation... from his brain...and both ladies just take all that conversation, one after the other till neither can tell whose idea was whose.. then right as the moment presents itself he whips out his cash engorged wallet and tries to hand them both one of his business cards, but when he does this he mistakenly pulls out his bottle of nasal spray, which is both highly pressurized and warm from being in his pocket and the top pops off and because its the suspended type of nose spray it squirts in a huge and heavy set of dollops right on their laps. The ladies, of course, so that they do not make him feel too embarrassed, just let the tracts of wetness lay there... in a while those wet marks will simply either soak in or just trickle down.

Haha what the hell is that?
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Unread 01-29-2011, 07:01 PM   #12
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Quote:
Originally Posted by nrok2118 View Post
Haha what the hell is that?

Donnie was just clarifying a point he and I were just discussing about unique briskets and unique situations one might encounter .

we can move along ....all is good.

looking forward to see how it turns out.
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Unread 01-29-2011, 07:04 PM   #13
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can't wait to see the finished product.
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Unread 01-29-2011, 07:17 PM   #14
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I go all the way and inject mine with baked beans and coleslaw.
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Unread 01-29-2011, 08:11 PM   #15
Dustin D
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Quote:
Originally Posted by MilitantSquatter View Post
how did you come up with this as the final plan for your first brisket ?
Read too many topics in here I guess .... ... :D

Actually I had some other things to get done today and was thinking the Coke and Apple Juice would help speed things up a bit.

I also used this thread for pointers;
http://www.bbq-brethren.com/forum/sh...ad.php?t=57882

Total Time: 5 Hours on the Pit, 4 hours in the Oven.
Turned out good. I think next time I'll wrap it earlier.

Lessons Learned;
Must have ALL DAY to Cook. I think next time I'll start earlier, and cook it longer. The day got away from me and I pulled it a couple hours earlier than I wanted to.

For my first Brisket I'm happy with the results. That's also my first Leg Quarters too. Neither the Chicken or the Brisket lasted very long. Not sure if the family was hungry, or it was just that good

I'd also like to hear from anyone about when to add Sauce to a Brisket. I want to make a large amount of that Special Mix Sauce in the pictures for my Brisket. Folks were dipping the Brisket in that sauce like their life depended on it.


Injected with;
4 oz. Apple Juice
mixed 50/50 with
4 0z. Coca-Cola

Covered in;
Nancy's Red River Dirt
Watkins Garlic Powder
Light Salt
Black Pepper(Spice Island Indian Malabar Peppercorn)
Foreman's Seasoning
Zesty Italian(light Coat)

Fat Cap


Meat/FLAT Side


AFTER overnight Marinade
with Apple Juice/Coke injected and light Zesty Italian coated on the outside.


On the PIT; Fat Cap up/POINT towards heat
I started off with about 14 Charcoal Briquetts
mixed with a handful of Hickory Chunks. Gets me to around 220.


Wrapped and into the Oven



Done and Cut up



I mix these to make a GREAT!
Sweet & Tangy Sauce


Had to throw some Leg Quarters on there too,
added that mix sauce on three of them.

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