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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 09-26-2013, 01:39 PM   #1
Oldhoss
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Default Birthday Beans And First Brisket Cook

Got this yesterday:



And a few other things....



I rubbed the brisket with 1/3 salt, 1/3 pepper, 1/6 garlic powder and 1/6 oinion powder by weight....did it last night and it sat for about 7 hours. The red hunk of meat in the front is a piece of cured pork belly rubbed in paprika and chili powder.

Onto the grill at the break of dawn at about 250f running a mix of mostly oak and 30% cherry:



After a couple hours the pork belly is done:



Time to make the beans. Half a package of bacon sliced up and on it's way to being crisped:



Once bacon is crispy put it in a pot and add oinions to bacon fat.....drain off none of the bacon fat:



After a few minutes add in jalapeno, red and orange peppers:



Pork belly diced up and crisping abit and my bowl of pinnapples....use canned as they are softer than fresh:



Into the pot everything goes along with garlic powder, Guiness and some Jack Daniels bbq sauce:



Into some backware and onto the Bradley smoker with hickory and cherry smoke rolling:



The brisket after about 5 hours or so internal is almost 160f at this point:



I spritzed with a combo of 2 parts beef stock to 1 part Guiness. The brisket was pulled and foiled with 2 tbsp of the spritz at 165f and returned to the grill:



Beans are pulled at an internal of 155f....the pinnapples at his point are just starting to really soften:



The brisket is still foiled and I will be starting to smoke that cheese in the Bradley soon. I will update with photos. I posted a question about brisket cooking in general yesterday.....got some good advice and am now putting it to use. Thanks to those who helped.

Last edited by Oldhoss; 09-26-2013 at 04:33 PM..
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Unread 09-26-2013, 01:42 PM   #2
PatAttack
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Is that ice in your grill??

Everything looks really good!
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Unread 09-26-2013, 01:45 PM   #3
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Quote:
Originally Posted by PatAttack View Post
Is that ice in your grill??
Nope. Tinfoil in the bottom of the kettle and the Bradley has a water bowl below the heat diffuser.
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Unread 09-26-2013, 01:48 PM   #4
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Looking good so far!
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Unread 09-26-2013, 01:49 PM   #5
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Quote:
Originally Posted by Oldhoss View Post
Nope. Tinfoil in the bottom of the kettle and the Bradley has a water bowl below the heat diffuser.
I got ya'!

For a minute I was thinking why the fark does he have ice in his grill!

Brisky and beans look great!
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Unread 09-26-2013, 03:15 PM   #6
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The food looks fantastic, the beans and the brisket!


I know you're not making Italian beef or pouring cold liquid into a hot pan but just be careful when you use Pyrex on the smoker. I know these threads have scared me out of it.

http://www.bbq-brethren.com/forum/showthread.php?t=77802


http://www.bbq-brethren.com/forum/sh...ighlight=pyrex
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Unread 09-26-2013, 03:20 PM   #7
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Looks great.
Them beans sound tasty as can be
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Unread 09-26-2013, 03:20 PM   #8
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^^^ Yep!! ^^^

Looks good so far, the beans sound great!!
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Unread 09-26-2013, 03:24 PM   #9
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Looks like a good B-day meal can't wait to see the finale
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Unread 09-26-2013, 03:34 PM   #10
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Looks really Good
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Unread 09-26-2013, 03:39 PM   #11
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I like it .....
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Unread 09-26-2013, 03:46 PM   #12
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Looks great!!!!
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Unread 09-26-2013, 10:11 PM   #13
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Put the rounds of brie and camambert in the Bradley with the heating element shut off and the unit cooled down from the bean cook. I used straight cherry pucks in the end for this. The cheese smoked at about 150f for 2.5 hours:



I did not get a shot but he rind turned smokey yellow/brown. I turned the heating element on about 45 minutes or so before guests came and it got up to 230f on the units readout. The cheese was a hit with everyone.

I returned the point of the brisket to the smoker for 2.5 hours then foiled it and put it aside. I shut the kettle down then after about 25 minutes I moved the foiled brisket into it in preparation for eating.....sliced up:



The brisket was very good. I am so glad I had some experience smoking food before tackling this one. I was not the only one busy today though boys. My wife made me cornbread, a coconut cake and a lemon merangue pie:



There ain't nothing like a fresh lemon merangue pie....eat it while the merangue is still hot...just like cotton candy it is it is:



Almost as sweet as my wife....unless she's mad then the above rules.
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Unread 09-26-2013, 10:37 PM   #14
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Everything looks great!! Love the looks of that cake and pie too.
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Unread 09-27-2013, 02:06 AM   #15
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Nice cook.
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