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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 07-28-2011, 02:03 PM   #1
Neil
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Default Hot and Fast Brisket

I've had five 15-18# whole packers wet aging in the downstairs fridge for the past six weeks and only four would fit in the freezer, decisions,decisions. Guess I'll have to invite a few over for dinner.
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Unread 07-28-2011, 02:06 PM   #2
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Very nice Neil. Some lucky folks coming over
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Unread 07-28-2011, 02:07 PM   #3
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that looks real good!
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Unread 07-28-2011, 02:10 PM   #4
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Thanks Brother Neil!
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Unread 07-28-2011, 02:12 PM   #5
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Nice bark on that bad boy!
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Unread 07-28-2011, 02:14 PM   #6
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That is a juicy, barky, piece of love there my friend! Great job and nice pics.
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Unread 07-28-2011, 02:18 PM   #7
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What time should we be over?
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Unread 07-28-2011, 03:17 PM   #8
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Looks great! What temps did you run at?
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Unread 07-28-2011, 03:19 PM   #9
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Looking good that Brisket
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Unread 07-28-2011, 03:29 PM   #10
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Quote:
Originally Posted by Saiko View Post
Looks great! What temps did you run at?
It was a 16#er and it went on the WSM top shelf at 250*. Kept it at @ 250* for the first two hours then let it climb as high as 375* then brought it back to 300* for the last hour. Total cooking time was 7 hours with only one hour at 375*. In the past I would have kept it 225* for 18-20 hours!!

Thanks for the kind words everyone. BTW, it is gooooood.
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Unread 07-28-2011, 03:32 PM   #11
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Yowza! Great looking cook.
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Unread 07-28-2011, 03:32 PM   #12
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I hope to one day get as good with brisket as you are. BTW.....homie don't see no burnt ends......
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Unread 07-28-2011, 03:34 PM   #13
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Nicely done, that's a beautiful brisket!
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Unread 07-28-2011, 03:37 PM   #14
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Very nice Do you dind that wet aging makes that big of a difference
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Unread 07-28-2011, 03:41 PM   #15
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Looks so juicy! I'd be a lot happier if I had some right now.
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