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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 04-27-2012, 03:50 PM   #1
GaSouthernSmoker
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Default Easter Brisket from Snake River Farms

I decided to order another Snake River Brisket for Easter and I am sure glad I did as it turned out awesome if I do say so myself. A friend of the family was having some family come in town for Easter and wanted to cook brisket for the occasion. Her father was skeptical that she would be able to cook such a large piece of meat. I offered to cook it for her so we split a brisket for the holidays.





The marbling was amazing














Recipe


Mustard
Brisket Beef Rub (See Link for Recipe)
Beef Rub with Beer Mop
Cooler
Towel


I applied mustard to the entire brisket and then I applied a generous portion of my homemade rub and let rest overnight in the refrigerator. The next morning at around 5:00 AM Friday morning I setup the Green Egg for smoking. I prepared some hickory chucks by soaking them in water and fired up the BGE.


I waited until the temperature got up to 250F and I setup the BGE for indirect cooking. The plate setter with the legs up, two aluminum drip pans.



XL Size Green Egg Setup with Maverick Wireless Temperature controls




It was done on just 12 hours. Good times where had by all and it was great with eggs for breakfast.
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Unread 04-27-2012, 04:29 PM   #2
bri134
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Looks amazing. Always wondered if theres a huge diff between a wagyu brisket and one you get from RD.

Also, I'm not seeing a link for your rub?
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Unread 04-27-2012, 04:38 PM   #3
El Ropo
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Pics look like icons. Got anything larger? Us old folks can't see!

320 x 214 is really tiny.
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Unread 04-27-2012, 04:41 PM   #4
gtr
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The butcher I go to carries SRF stuff - love it!

That's a purty brisket - got any sliced pix?
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Unread 04-27-2012, 05:18 PM   #5
GaSouthernSmoker
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I was too excited to try it and forgot to get final pics. Sorry. I am currently doing a Whole Pork Shoulder and will make sure I post final pics.
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