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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, 07:23 PM   #16
Evilsports
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Quote:
Originally Posted by EWizza View Post
What was the total cook time doing it this way?
Exactly six hours cook time.
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Unread 06-24-2013, 07:33 PM   #17
ccarter
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Congrats on the breakthrough!

I've only done 1 brisket, and I'm where you were... I haven't tasted what all the fuss is about yet. Thanks for sharing this! Hopefully it'll get me interested in trying again.

I'd love to hear more about what you injected into the brisket, and any other details you think helped your cook.
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Unread 06-24-2013, 07:45 PM   #18
Evilsports
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Quote:
Originally Posted by ccarter View Post
Congrats on the breakthrough!

I've only done 1 brisket, and I'm where you were... I haven't tasted what all the fuss is about yet. Thanks for sharing this! Hopefully it'll get me interested in trying again.

I'd love to hear more about what you injected into the brisket, and any other details you think helped your cook.
I injected Fab-B mixed just with water and some of the plowboys rub that I used.

I suspect that the phosphates in the injection and the high heat both played roles in the outcome of the brisket. I didn't wrap it but I did scale the heat back to 250 once I figured it had went into collagen busting mode. It probed super tender at 201 so I don't know how much the rest helped? I also put a few tablespoons of butter and a bit more rub into the foil when I rested it, if you figure that made a difference?

All I know is I'm going to try and do it exactly the same next time. Man, I hope it wasn't a one time treat.
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Unread 06-24-2013, 07:46 PM   #19
Evilsports
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I should maybe also add that when I bought the brisket I sent the butcher into the cooler 3 times until he brought me a super floppy one.
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Unread 06-27-2013, 09:15 PM   #20
Remi26
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What was the cook time? Looks awesome.
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Unread 06-27-2013, 09:23 PM   #21
Evilsports
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What was the cook time? Looks awesome.
Exactly six hours on the egg.
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Unread 06-27-2013, 09:27 PM   #22
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Aging beef makes a huge difference. I usually buy a brisket 3-4 weeks before I intend on smoking it.
Well done
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Unread 06-27-2013, 09:40 PM   #23
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Nice cook, and I commend you on not giving up, when you had no real idea why you were cooking a brisket.
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Unread 06-27-2013, 10:00 PM   #24
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I have no idea what you guys mean. I thought my first attempts were good, even though they really sucked compared to the real deal.

Good looking stuff right there!!
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Unread 06-27-2013, 11:42 PM   #25
gotribe28
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Quote:
Originally Posted by Evilsports View Post
I injected Fab-B mixed just with water and some of the plowboys rub that I used.

I suspect that the phosphates in the injection and the high heat both played roles in the outcome of the brisket. I didn't wrap it but I did scale the heat back to 250 once I figured it had went into collagen busting mode. It probed super tender at 201 so I don't know how much the rest helped? I also put a few tablespoons of butter and a bit more rub into the foil when I rested it, if you figure that made a difference?

All I know is I'm going to try and do it exactly the same next time. Man, I hope it wasn't a one time treat.

I have found as long as you get to IT of 205 to 210 it will be good every time, whether its in the oven in a pot or on the pit.... Keep up the good work....
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Unread 06-27-2013, 11:48 PM   #26
OlyQ
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looks delish .
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Unread 06-28-2013, 01:02 AM   #27
Stark-O-Rama
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Welcome to your new addiction!

Once you've had good brisket, it becomes a drug. If you notice yourself getting the shakes, or sweats, smoke another brisket, and it will cure you. Brisket is a muse, a mistress, and at times an enemy. It can be a love hate relationship until you finally understand exactly what she needs - then it's divine romance, pure unadulterated bliss.
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Unread 06-28-2013, 07:32 AM   #28
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looks great.
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