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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 06-24-2013, 02:24 PM   #1
Evilsports
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Default Nailed it!! First Succesful Brisket!

Now I get it! I've flubbed my previous two attempts at brisket and to be honest when I ate them I didn't understand what the fuss was about. Now I understand the fuss 100%. :)

My last two tries I'd cooked at 225 for 16-20hrs and both times the meat was dry and somewhat tough. The flavor on the first one was not good, the second one was just ok. This one went out of the park (probably luck, I'll see if I can back it up next time).

I figured why not try a different approach with this guy. I injected it last night and rubbed it this morning with Plowboys Beef. Put it on the egg with some smoke at 300. It powered through to 180 degrees and I cooled the egg down to 250. It worked its way up to 201 internal and I pulled and wrapped it. I set it in our toaster oven for two and a half hours at 180 degrees because it was too big to fit in my cooler.

Pulled it out and just ate lunch with some Blues Red Sauce to dip. My good Lord this thing was phenomenal. My wife and I were both blown away. All we ate was flat, I cubed the point for burnt ends later on down the road.

Didn't get any cooking pics but I have a few of the finished meat:

Flat:


Cubed up point for burnt ends:




It might not be the prettiest brisket, but I'm telling you guys, this thing is delicious, moist, and tender.
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Unread 06-24-2013, 02:27 PM   #2
Evilsports
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I should add, I wet aged the meat for 30 days so that might have helped?
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Unread 06-24-2013, 02:45 PM   #3
cowgirl
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Looks great from here!
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Unread 06-24-2013, 02:57 PM   #4
Bludawg
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Once you get it it all makes sense. Ya went and made me hongry!
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Unread 06-24-2013, 02:57 PM   #5
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That looks amazing! Great job! Nice job slicing it too!
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Unread 06-24-2013, 06:08 PM   #6
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Glad it all worked out for you this time but...
You don't have a cooler larger than a toaster oven???
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Unread 06-24-2013, 06:19 PM   #7
HeSmellsLikeSmoke
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Lot of variables, but I bet the higher heat was the key. Great job
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Unread 06-24-2013, 06:24 PM   #8
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Looks great, and yes.........a brisket done right is tough to beat!

Great cook,
KC
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Unread 06-24-2013, 06:24 PM   #9
EWizza
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What was the total cook time doing it this way?
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Unread 06-24-2013, 06:27 PM   #10
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I have been thinking about brisket all day. Now I feel like the only kid who didn't get the red power ranger for Christmas! lol. Thanks a lot!! Seriously though, that looks delicious. Great job! Sounds like you're getting the hang of it pretty quick. There's nothing like a tender juicy brisket!
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Unread 06-24-2013, 06:33 PM   #11
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Quote:
Originally Posted by cholloway View Post
Glad it all worked out for you this time but...
You don't have a cooler larger than a toaster oven???
amen
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Unread 06-24-2013, 06:51 PM   #12
Teamfour
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Nice job!
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Unread 06-24-2013, 06:57 PM   #13
AussieTitch
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Awesome work mate it looks delish
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Unread 06-24-2013, 07:08 PM   #14
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Brisket done right is a small slice of heaven. Out of the dozen+ I have done only about 3-4 have come out really good. Just remember what you did and try to repeat the process. Brisket done right is sooooo good.
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Unread 06-24-2013, 07:22 PM   #15
Evilsports
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Quote:
Originally Posted by cholloway View Post
Glad it all worked out for you this time but...
You don't have a cooler larger than a toaster oven???
Ok, maybe I was too lazy to go out to my truck to get a bigger one. :)
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