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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 08-17-2013, 11:34 PM   #1
JackandStacey
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Default Wish me luck brothers. First brisket

Alright guys, the time has come. It is time for my first brisket. I've never held a $40 piece of beef before and now it's fate is in my hands. I don't think I'm going to sleep well knowing this thing is cooking.
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Unread 08-17-2013, 11:38 PM   #2
SmittyJonz
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Good Luck
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Unread 08-17-2013, 11:55 PM   #3
AussieTitch
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Luck mate,
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Unread 08-18-2013, 12:23 AM   #4
J'ville Grill
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You'll do good, We have faith in you.
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Unread 08-18-2013, 12:44 AM   #5
LoneStarMojo
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You GOT this, man!
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Unread 08-18-2013, 12:55 AM   #6
JackandStacey
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Thanks guys, and I have faith in you. Before the brethern the only thing I knew about a brisket was that it was an option at famous Dave's. thanks to you guys I have been able to produce Q good enough that the wife calls me to see if I need more charcoal while she's out. Here's the last look until tomorrow morning.

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Unread 08-18-2013, 02:30 AM   #7
ssv3
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Good luck and you should do fine. Just don't over think it.
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Unread 08-18-2013, 04:30 AM   #8
cheapbeer
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What could possibly go wrong..................
That UDS should put out some darn good brisket, don't sweat it, just keep it simple and enjoy the ride.............
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Unread 08-18-2013, 05:51 AM   #9
code3rrt
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Looks like you're on your way to some fine eats.....keep us posted!

KC
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Unread 08-18-2013, 06:27 AM   #10
buttburnersbbq
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Look as if every thing is going great. Don't worry. Make sure you post the finish product that will be juicy and delicious .
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Unread 08-18-2013, 06:33 AM   #11
Garrett
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Don't sweat it. You have the power of the Brethren and a drum behind you!! You got this.
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Unread 08-18-2013, 06:38 AM   #12
dwfisk
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Hope all is going well! I've been cooking with Stubbs for a couple months now and I'm really impressed at the clean fire, stable heat an very low ash production, love that stuff.
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Unread 08-18-2013, 07:42 AM   #13
aawa
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No luck needed. Just put the meat in the smoke and let the heat do its work.

If the bark starts getting too dark on you, wrap or pan it up. If not, let it ride.

Cook till the thing probes like warm butter then take it off the heat.

Let it vent for 20mins then wrap or pan it up and let it rest for a couple hours.

Slice and enjoy. Dip the flat slices into the dripping in the pan/foil.

You create your own luck in backyard bbq ;)
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Unread 08-18-2013, 07:46 AM   #14
GoolsbyMD
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I also love the Stubbs once the intial start up smoke is gone, very long burn time for me st 225. Good luck on the brisket ill be trying one soon.
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Unread 08-18-2013, 08:54 AM   #15
LMAJ
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Looking like a good start. But now it's morning.. how's it going?
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