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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 10-21-2011, 07:02 AM   #31
tmehlhorn
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Thats great looking brisky
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Unread 10-21-2011, 08:48 AM   #32
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Nice lookin' brisky!!
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Unread 10-21-2011, 10:24 AM   #33
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i...must...try...this....NOW
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Unread 10-24-2011, 05:51 PM   #34
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Quote:
Originally Posted by swamprb View Post
Why even bother using a foil pan?
Because I wrap it in a blanket at the end of the cook and don't want the juices to spill on the blanket.
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Unread 10-24-2011, 05:53 PM   #35
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Quote:
Originally Posted by daninnewjersey View Post
That looks awesome....and you can't beat your cooking time. Regarding the injection....have you ever tried this technique without using the injection? Just wondering......
Not that I recall. I doubt that the injection on this one added much in the way to moistness because it was cooked only about an hour after being injected. If the injection did anything at all, it provided a way to get some salt and seasonings down into the meat and that's about all.
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Unread 10-24-2011, 05:56 PM   #36
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Quote:
Originally Posted by JS-TX View Post
I wish I had some of that right now! Thanks for posting this
Does using beef consomme instead of beef broth avoid the pot roast flavor? Thanks!
I think the best way to avoid the pot roast flavor is to use seasonings that remind you of BBQ and to make sure the meat gets enough smoke. I used about 3 large chunks of oak on this cook and the meat had a nice mild smoke flavor. It tasted unmistakably like BBQ and not roast beef.
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Unread 10-24-2011, 05:57 PM   #37
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Quote:
Originally Posted by King View Post
That is a beautiful and tender lookin brisket!

Do you put any liquids in the foil pan when you wrap it?
None at all. But, I do remove the fat from the au jus that results from the cooking process and use it as a sauce for the brisket.
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Unread 10-24-2011, 05:59 PM   #38
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Quote:
Originally Posted by jgbmgb View Post
Awesome looking brisket! On another note, whats up with the LANG!!!!!
I am in need of professional psychiatric help, that's what's up with the Lang. When I am able to finally get it to VA I may post some pics of it in action.
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Unread 10-24-2011, 06:26 PM   #39
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Excellent walkthrough! Bravo!
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Unread 10-24-2011, 06:28 PM   #40
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Outstanding pictorial, thanks for sharing it with us.
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Unread 10-24-2011, 10:06 PM   #41
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I used a similar method found in Myron Mixon's latest cook book.
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Unread 10-28-2011, 05:58 PM   #42
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Quote:
Originally Posted by SmokerKing View Post
I used a similar method found in Myron Mixon's latest cook book.
I have GOT to get a copy of that. The only real book store in my town went out of business (Borders) and the last time I saw Myron at a comp he had sold out. So, I guess I will have to check out Amazon for it.
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Unread 10-28-2011, 06:30 PM   #43
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Unread 10-28-2011, 06:37 PM   #44
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Quote:
Originally Posted by Boshizzle View Post
Because I wrap it in a blanket at the end of the cook and don't want the juices to spill on the blanket.
Oh man, a blanket soaked in brisket juices....I'd never get outta bed!!

That's a fine lookin' piece of beef. I've become a BIG fan of hot n fast cooks....
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Unread 10-28-2011, 09:08 PM   #45
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Quote:
Originally Posted by toadhunter911 View Post
I like that emoticon!
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brisket, glaze, Hot and Fast brisket, inject, injection

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