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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 09-10-2011, 08:49 AM   #16
Pappy
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Quote:
Originally Posted by ---k--- View Post
That looks great. How did it taste?
I didn't taste much of the flat yet. Saving it for later. Had a few chunks of the burnt ends. Those are real good.

Cook times probably depend on where you're monitoring the temp. If it is done, don't worry about it and enjoy.
I had the probe in the thickest part of the flat.
I knew I would be putting the point back in the smoker for some burnt ends.

And, I thought Texas style rub is just kosher salt and coarse pepper? Texas is a big state.
That's just the name of rub in his book.
Thanks for looking.
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Unread 09-10-2011, 09:09 AM   #17
Al Czervik
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Great looking briskie. I'm doing one today and hope it turns out as good as this looks!
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Unread 09-10-2011, 09:26 AM   #18
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Once you get over 225 degrees, your meat is going to cook faster. Also, an oven thermometer on your grate may have helped determine what the true cooking temp is.

When I was competing on my UDS's I actually built a 3rd rack for my diffuser, closer to where the fire box was and thats, where my claypot base went. This seemed to help with the temperatures.

And regardless of when it got done, that brisket looks alot better than the first one I ever tried and I'm from Texas!

Enjoy!
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Unread 09-10-2011, 09:37 AM   #19
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Quote:
Originally Posted by Pappy View Post
They called it a simple rub. I haveto admit I don't know what is real Texas. I'll have to follow your lead on that. I did mix up some kind of rub based on your list above. I used what I had in the house. Put that on the burnt ends. It didn't have very much cunin or sugar in it and I used sea salt. Iit did have a lot of fresh ground pepper. I didn't know if I should cover the burnt ends with foil to keep cooking?
Pappy a lot of people down here think I still don't after 18 years. I was born and raised in Illinois. A brisket to me was corned beef when I was growing up! My wife, the native Texan, informed me that cumin is the base for Curry Power FYI and they use a lot of it down here.
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Unread 09-10-2011, 09:45 AM   #20
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looks good to me. I like to trim the point from the flat a bit before I cook briskets that way when the flat is done all I have to do is take a knife and cut the rest of the point off, it's quick and simple. plus you can get some of your rub on the underside of the point. burnt ends look good too!
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Unread 09-10-2011, 10:19 AM   #21
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looks good to me. I like to trim the point from the flat a bit before I cook briskets that way when the flat is done all I have to do is take a knife and cut the rest of the point off, it's quick and simple. plus you can get some of your rub on the underside of the point. burnt ends look good too!
Thanks! That's a great idea. I'm going to do that next time. I left to much fat on it also. I didn't trim any of it off. That made the finished meat harder to work with.
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Unread 09-10-2011, 10:38 AM   #22
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Quote:
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Once you get over 225 degrees, your meat is going to cook faster. Also, an oven thermometer on your grate may have helped determine what the true cooking temp is.

I had at oven probe on my ET-732 next to it. Is that not the true cooking temp?

When I was competing on my UDS's I actually built a 3rd rack for my diffuser, closer to where the fire box was and thats, where my claypot base went. This seemed to help with the temperatures.
I have been thinking about making a "hanging rack" for my claypot base. It will give me something to weld and heat up and bend. My charcoal bid is a pretty large one. It is 10" from the bottom grate. I didn't want the claypot that close to the heat on my 1st use and end up cracking it. So I put it on the unused 2nd rack.



I had a full 20# bag of charcoal loaded in it too. I haven't figured out how much to use for the amount of time I need to cook. I'll get better everytime I use it. I didn't have the center ring in it this time. It is supposed to even out the grate heat. I have not done any real tests using it. Only what I have read here on the Brethren.
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Unread 09-10-2011, 11:05 AM   #23
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Pappy,,, forget the claypot,buy a cheap tin pie pan at a garage sale and fill it with sand. problem solved,it won't crack no matter how close to the coals you put it. It works for me.
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