MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 05-26-2019, 10:20 PM   #1
Smoking Piney
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Default Memorial Day Brisket is On!

Long day of yard work today......got my pool opened and I have a really nice sun burn to go with it.

Overnight brisket tonight...........first packer I've tried to cook in a LONG time.

Injected with a rich mixture of "Better Than Bullion" and rubbed with Oakridge Black Ops, with a top rub of SuckleBusters SPG.

On the smoke at 225 overnight with a fire box load of mesquite and hickory chunks for smoke.





My plan is to smoke about 8 hours, check it, and wrap to done on the flat with some additional reserved beef sauce.

Once the flat is done, cut the point off, FTC the flat, cube the point, and back on for burnt ends.

Tomorrow will tell the story of well laid plans.
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Last edited by Smoking Piney; 05-26-2019 at 10:30 PM..
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Old 05-27-2019, 12:13 AM   #2
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That's a massive unit. It's gonna take several more cocktails to make that thing tender.

It's looking great so far though.
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Old 05-27-2019, 12:53 AM   #3
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Tuned in brother! Going to be beautiful.

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Old 05-27-2019, 05:56 AM   #4
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Old 05-27-2019, 08:55 AM   #5
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Looking good John! Sorry to hear bout the sunburn. Hope you're doing better today!
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Old 05-27-2019, 10:42 AM   #6
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John,
A cocktail does wonders for sunburn while waiting on the brisket.
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Old 05-27-2019, 11:25 AM   #7
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How did it go?!?
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Old 05-27-2019, 11:31 AM   #8
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Quote:
Originally Posted by Smoke Avenger View Post
That's a massive unit. It's gonna take several more cocktails to make that thing tender.

It's looking great so far though.
I've come to learn from much trial and error that the absolute best que involves a beer or two at a minimum otherwise the BBQ ghods are not appeased.
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Old 05-27-2019, 11:37 AM   #9
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“sounds like a plan to me......”....I really don’t know who said that first!!
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Old 05-27-2019, 01:25 PM   #10
Smoking Piney
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I wrapped it this morning at 6 AM. It looked pretty good.



A little over 4 hours more and it was ready to pull. I cut the point off and made burnt ends with it.



The flat is resting in the Cambro. I'll post sliced pics when it's time for dinner.
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Old 05-27-2019, 02:18 PM   #11
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Looks great!
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Old 05-27-2019, 02:53 PM   #12
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Not good to get on here when hungry and no way to get in brisket... Grr..
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Old 05-27-2019, 06:03 PM   #13
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Ready for some slices!
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Old 05-29-2019, 10:46 AM   #14
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Looks Great John...
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Old 05-29-2019, 12:37 PM   #15
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Looks like you hit a home run with that
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