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Unread 05-11-2013, 01:50 PM   #1
Big Country BBQ
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Default Brisket Practice w/ PRON

I been having little problems with making my own brisket rub and consistency with it. So today I fired up my Primo XL and tried some Oakridge Blackops so here is pictures of the trimming , injection , and cooking. Cooking indirect heat fat down at about 300 .
9.37 Lb Packer Choice


Trimmed Up



Injected

Rubbed Man this stuff tastes amazing!


Put on the smoker

1 1/2 In

More pics to come!
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Unread 05-11-2013, 02:12 PM   #2
CarlWayne
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Damn that flat looks good! Why can't I ever find one like that? Let me know how to smoking in the pan goes. I've considered doing this to maximize the the juiciness.
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Unread 05-11-2013, 02:14 PM   #3
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I have always smoke in pans fat down the when I transfer to my aujus/marinade at 185 ill post a picture
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Unread 05-11-2013, 06:12 PM   #4
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Whoa, that looks awesome!

Samples accepted.
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Unread 05-11-2013, 06:16 PM   #5
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Nice pr0n!
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Unread 05-11-2013, 08:17 PM   #6
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Nice lookin cook! Essentially in the Pan your only exposing half of the brisket to the dry heated smoke so it will never get that buttery flavor from a well trimmed fat cap that so many of us brisket phenes crave.
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Unread 05-11-2013, 08:24 PM   #7
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You can't go wrong with Black Ops!
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Unread 05-11-2013, 10:13 PM   #8
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Quote:
Originally Posted by jmoney7269 View Post
Nice lookin cook! Essentially in the Pan your only exposing half of the brisket to the dry heated smoke so it will never get that buttery flavor from a well trimmed fat cap that so many of us brisket phenes crave.
true but if you add butter to you injection and beef concentrate and concentrated beef aujus you really don't hae to worry about it. Also by putting fat cap side down you keep the heat from burning the actual top of the flat cause in competition you don't want that

That black ops rub is the $H#!
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Unread 05-11-2013, 10:21 PM   #9
ArkyDale
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New Here Are there any stores that carry that rub or is it only online?
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Unread 05-11-2013, 10:26 PM   #10
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Quote:
Originally Posted by Big Country BBQ View Post
true but if you add butter to you injection and beef concentrate and concentrated beef aujus you really don't hae to worry about it. Also by putting fat cap side down you keep the heat from burning the actual top of the flat cause in competition you don't want that.
Your right, what do I know about competition brisket in Tx!
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Unread 05-12-2013, 07:44 AM   #11
Bbq Bubba
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Quote:
Originally Posted by Big Country BBQ View Post
true but if you add butter to you injection and beef concentrate and concentrated beef aujus you really don't hae to worry about it.
nor do you really have brisket anymore.
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