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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 04-12-2013, 09:10 PM   #1
morgaj1
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Default My First Brisket

Walmart had briskets on sale for $1.98/lb, so my wife picked up a 10lb one. I rubbed it with Bigmista's beef rub and it is now resting overnight in the fridge.



I am planning to smoke it hot and fast on the Akorn tomorrow. Here goes nothing!
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Unread 04-12-2013, 09:11 PM   #2
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Unread 04-13-2013, 07:45 PM   #3
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Waiting...
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Unread 04-13-2013, 07:47 PM   #4
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on my way to garb one
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Unread 04-13-2013, 07:51 PM   #5
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Unread 04-13-2013, 08:44 PM   #6
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Here it is:



Did not get a shot of it after slicing, but it was wonderful. I cooked it on the Akorn with Royal Oak Chef's Select Charcoal and a couple of chunks of Pecan. It took about 5.5 hours at 325*F. I checked on it when the IT was 200*F, but the flat still had some resistance. I let it go another 30 minutes and it probed perfectly. I was really surprised at the quality of the meat, since it was labeled Select.

Lessons learned:

1. Trim more fat before cooking.
2. BigMista's Beef Rub rocks!
3. Hot and fast cooking on the Akorn is soooo easy. I was able to do all sorts of things while the brisket was cooking. I like my RF offset, but sometimes it's nice to set it and forget it.
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Unread 04-13-2013, 09:05 PM   #7
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looks perfect from here!

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Unread 04-13-2013, 10:15 PM   #8
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Looks good!
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Unread 04-14-2013, 08:55 AM   #9
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looks pretty good to me...and I wish I could get brisket that cheap--it's usually more like $4/lb around here
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Unread 04-14-2013, 09:08 AM   #10
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That Really Looks Good !!
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Unread 04-14-2013, 09:43 AM   #11
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Very nice!
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Unread 04-14-2013, 10:03 AM   #12
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Quote:
Originally Posted by morgaj1 View Post
Here it is:



Did not get a shot of it after slicing, but it was wonderful. I cooked it on the Akorn with Royal Oak Chef's Select Charcoal and a couple of chunks of Pecan. It took about 5.5 hours at 325*F. I checked on it when the IT was 200*F, but the flat still had some resistance. I let it go another 30 minutes and it probed perfectly. I was really surprised at the quality of the meat, since it was labeled Select.

Lessons learned:

1. Trim more fat before cooking.
2. BigMista's Beef Rub rocks!
3. Hot and fast cooking on the Akorn is soooo easy. I was able to do all sorts of things while the brisket was cooking. I like my RF offset, but sometimes it's nice to set it and forget it.
Looks great!
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