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Unread 02-17-2013, 12:45 PM   #1
AustinKnight
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Default Texas Test Kitchen Brisket

So I previously tried out Stubb's new lump charcoal on high heat steaks the other day and it worked well with some popping in the chimney but nothing to bad, it does lite faster then my regular B&B and reminds me of RO. I wanted to see how it preformed with a brisket cook, mine aren't long ranging from 3 to 5 hours depending on the weight. So I filled up my UDS 12x14 basket about 3/4 way up and lit a full chimney and let it ash over before dumping into my basket to maintain temps in the 300-350 range,there were no huge chunks of lump, it looked like shards of RO but didn't fall through my basket. It was 31* outside when I started the fire at 7:45am the chimney was ashed over in 15 min and into the UDS it went, temp came up but fell back down because of wind an outside temp so I wrapped my welding blanket around my UDS to stop that.

The test subject was a 9# choice brisket from Costco's with a bunch of hard fat, probably was 7# after I trimmed some off, the cook went well with TBS coming out the UDS this brisket cooked in 3h 30m exact to get butter tender I then let it vent(still wrapped) in a cambro with a prob in it tell it cooled down to 185* internal 30 min or so. I locked the cambro doors with the prob still in to hold it for 5 hours at this time the brisket was at 130* when I sliced, here is what I ended up with.

Worcestershire, Dirty D and old #2 brisket rub

1h 30min in

Wrapped after 3h

After hold




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Last edited by AustinKnight; 02-17-2013 at 05:56 PM..
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Unread 02-17-2013, 12:52 PM   #2
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Outstanding!
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Unread 02-17-2013, 12:53 PM   #3
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Looking good!




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Unread 02-17-2013, 01:00 PM   #4
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Too bad you don't know how to cook a real Texas brisket, oh wait, that looks terrific
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Unread 02-17-2013, 01:06 PM   #5
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what are you wrapping it with , what's a cambro ? oh yeah looks good
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Unread 02-17-2013, 01:06 PM   #6
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That looks great, nice job!
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Unread 02-17-2013, 01:10 PM   #7
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Hold on a sec here. You mean you don't have to cook a brisket for 22 hours at 200 degrees?

Looks awesome, and more proof that hot n fast works.
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Unread 02-17-2013, 01:12 PM   #8
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Looks nice and juicy! Killer!
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Unread 02-17-2013, 01:15 PM   #9
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Quote:
Originally Posted by Richard_ View Post
what are you wrapping it with , what's a cambro ? oh yeah looks good
He is wrapping with butcher paper, the un-coated type.

A Cambro is a storage device designed to hold food hot for extended periods of time. You can get passive ones, similar to ice chests, or active models, with heating coils built in.
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I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

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Unread 02-17-2013, 02:27 PM   #10
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Damn man, that looks awesome!


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Unread 02-17-2013, 02:37 PM   #11
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HH or HF Rules!! Looks like Perfection to me AK! The problem I have is I only get to look at it At what point did you wrap it after it went PT or did it spend some time on the pit?
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Unread 02-17-2013, 03:22 PM   #12
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Oooo Happy Day! That looks amazing.
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Unread 02-17-2013, 04:19 PM   #13
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Very Nice looking, Now Im Drooling
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Unread 02-17-2013, 05:40 PM   #14
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Looks mighty fine from here.
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Unread 02-17-2013, 05:48 PM   #15
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Nice job!
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