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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 01-01-2013, 06:19 PM   #16
Dirtbuddy
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Nice work!

Looking forward to the next round of pics...
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Unread 01-01-2013, 08:32 PM   #17
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Alrighty here we go...

Off the smoker, ready to be wrapped



Bark shot!



Sliced



Dandy smoke ring



Beans!




Kept it simple - brisket, beans and some good 'ol ruffles





Overall I'm real happy with the way it turned out for my first attempt. The very tip of the flat was a bit dry but as I sliced further up the flat it was nice and moist and really tender. Flavor was great as well.

Any way to keep the thinnest part from drying out (assuming foiling or maybe butchers paper might help a bit)? Going to have some more sammiches tomorrow and then make a pot of chili.
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Unread 01-01-2013, 08:43 PM   #18
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If it tastes as good as it looks you have some great meals there.
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Unread 01-01-2013, 09:16 PM   #19
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Darn that looks great!!!!

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Unread 01-01-2013, 09:37 PM   #20
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Beautiful brisket Westy!! Your beans look mighty tasty too.
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Unread 01-01-2013, 09:45 PM   #21
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Ok Now tell us the truth you been cooking brisket for a few years looks like you nailed it
If the tail is thin during the prep I cut it off where it is about 1" in thickness. save the trim for burger meat, chili, stew,.....
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Unread 01-01-2013, 10:01 PM   #22
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First or tenth "attempt", you nailed it my friend
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Unread 01-01-2013, 10:18 PM   #23
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Nice job! I wish my first (or second or third) brisket looked that good!
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Unread 01-02-2013, 09:07 AM   #24
Smoking Westy
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Quote:
Originally Posted by Bludawg View Post
Ok Now tell us the truth you been cooking brisket for a few years looks like you nailed it
If the tail is thin during the prep I cut it off where it is about 1" in thickness. save the trim for burger meat, chili, stew,.....
Now why didn't I think of that? Love me some brisket burgers.

I spent a lot of time reading up on the subject on this forum before taking the plunge. I'm glad I went with the KISS method on this cook, it gave me a good base to start with.

I've had requests from some buddies that saw the pictures to do another so I'm thinking brisket #2 isn't too far off in the future.

Even though the brisket was the star of the show, them beans turned out really good as well. I usally add some regular yellow mustard to my beans but this go around I used the Roxy's BBQ sauce instead and it was a nice addition.
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Unread 01-02-2013, 01:33 PM   #25
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One more shot that shows the smoke ring pretty well.

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Unread 01-02-2013, 11:13 PM   #26
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Now you are just showing off. :)
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Unread 01-03-2013, 12:15 PM   #27
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Looks great!
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