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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 01-05-2014, 02:31 PM   #1
f34rinc
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Default First ever brisket

Ive been doing a lot of pork ribs and boston butts since building my UDS and now its time to move onto new cuts of meat. I picked up an 11 lb brisket from my local produce stand and rubbed her down with 50/50 kosher salt and black pepper mix. Put it on the smoker at 300° @ 10:30 AM and the UDS has been between 280 - 320 as of this posting. I trimmed off a small part that was hanging off the point and cooked that up as well I didn't probe the smaller piece I decided it was done by me being hungry and wanting to test it. It didn't last long enough for a second picture and ill start probing the remaining brisket once it hits 190° IT then wait for the thickest part of the flat near the point to turn to butter.
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Unread 01-05-2014, 02:42 PM   #2
sliding_billy
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From the look of the bark on the sample piece, I'd say it is going to turn out good.
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Unread 01-05-2014, 02:59 PM   #3
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My girlfriend just yelled at me for poking test holes in the butter again.
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Unread 01-05-2014, 03:26 PM   #4
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looks like a winner
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Unread 01-05-2014, 05:17 PM   #5
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Against the grain my friend...against the grain.
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Unread 01-05-2014, 07:22 PM   #6
f34rinc
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I kept telling myself not to over cook it so what did I do? I undercooked it so I shaved off enough for dinner then put it back on the smoker and now im checking it every 15 mins and the tenderness has increased and might be able to come off before 9:00 pm. It tasted really good but was still too tough and you couldn't break it apart with your fingers.
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Unread 01-05-2014, 07:45 PM   #7
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That's how it goes, you will get there. Great start though
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Unread 01-06-2014, 02:45 AM   #8
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also of note by open and closing the door I have seen the meat get tight and toughen up, limit amount of times checking..
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Unread 01-06-2014, 03:43 AM   #9
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Looks real good for a first one.

You'll get it down and be addicted to briskets in no time
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Unread 01-06-2014, 08:07 AM   #10
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Looks good. I've undercooked briskets before. They're still edible. Just have to do more of a 'chopped' brisket.
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Unread 01-06-2014, 08:06 PM   #11
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Looks great from here!
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Unread 01-06-2014, 08:10 PM   #12
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Looking good!
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Unread 01-06-2014, 08:35 PM   #13
f34rinc
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There will be plenty more to come that's for sure
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