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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 01-28-2013, 06:45 AM   #1
BBQ Bandit
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Default Almost lost a brisket... not my idea of low and slow.

Was cooking a brisket thru last night on my WSM .... and almost lost her. Packed the fire ring full... and I mean full. 1.5 bags of Kingsford blue (13.8 lb each). Fired it off and the was up to temp @ 9:00 PM last night and the brisket saw the fire at that time.

At 7:00 AM... the fire was reading at 180*.... and was looking at freezing rain outside.

Chit... grabbed another bag of Kingsford and my bucket of rock salt just for the occasion to sprinkle (not on the brisket) but to dust and season the porch steps. (Learned that mistake the hard way... cracked my ribs a few years ago from sliding and bouncing off those steps before. Was cooking a brisket back then, too! ) Gingerly added a generous amount to the steps before I do another instant replay.

Meat was @ 175. Whew!!!! There will be pron today!!!
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Last edited by BBQ Bandit; 01-28-2013 at 09:02 AM..
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Unread 01-28-2013, 07:20 AM   #2
Tack
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WHat time is dinner???
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Unread 01-28-2013, 07:33 AM   #3
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Nice save!
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Unread 01-28-2013, 07:45 AM   #4
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Rain is killer. It sucks the heat right out of the cooker. We had some ice last night but temp is already 46° and the ice has melted.
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Unread 01-28-2013, 07:54 AM   #5
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"Season the steps."

I might have to do that here later...slow, sleet, freezing rain on the way.
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Unread 01-28-2013, 08:10 AM   #6
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I've always said, "BBQ isn't about cooking, it's about managing the small and HUGE issues you will run into during the cook"

well played!!
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Unread 01-28-2013, 08:29 AM   #7
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I had a brisket on a few weeks ago and found the temp to be ~400°F after a few hours That was hard to recover from . . .

Glad you were able to save yours!
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Unread 01-28-2013, 09:40 AM   #8
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SO was that 175 on the way up or 175 on the way down? I haven't cooked any thing longer that 7 hrs in so long I can't remember when.
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Unread 01-28-2013, 09:58 AM   #9
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Quote:
Originally Posted by Bludawg View Post
SO was that 175 on the way up or 175 on the way down? I haven't cooked any thing longer that 7 hrs in so long I can't remember when.
Would think on its way up... was still resistant like a dart board.
The only sign of tenderness was the point just starting to get soft.

Won't be long now... flat @ 195*. Point is already taunting me.
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Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
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Unread 01-28-2013, 10:04 AM   #10
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Good save, looking forward to the pron.

So you managed to save your brisket AND your ribs......good work!
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Unread 01-28-2013, 10:15 AM   #11
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I've never had issues with rain sucking the life out of the cooker. Freezing rain could be another story....
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Unread 01-28-2013, 10:32 AM   #12
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Good Save...Glad You remembered to "Season the Steps" before using them too !!
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Unread 01-28-2013, 12:28 PM   #13
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Resting comfy and cozy...














[Same recipe from an earlier thread - http://www.bbq-brethren.com/forum/sh....php?t=150304]
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Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
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Unread 01-28-2013, 12:49 PM   #14
Enkidu
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I made a brisket on Jan 13th, and another on the 21st. Basically, the wife and I ate brisket for almost 2 weeks straight... and yet, after seeing these pics, my stomach is growling and I am craving brisket again!

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Originally Posted by BBQ Bandit View Post








[Same recipe from an earlier thread - http://www.bbq-brethren.com/forum/sh....php?t=150304]
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Unread 01-28-2013, 12:55 PM   #15
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Quote:
Originally Posted by Bludawg View Post
SO was that 175 on the way up or 175 on the way down? I haven't cooked any thing longer that 7 hrs in so long I can't remember when.
If you are aiming for a lunch-time or early afternoon brisket, who wants to get up that early to cook it? LnS is great when you want to put a brisket on at night and get a full night's sleep!
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