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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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10-11-2010, 03:57 PM | #1 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Brisket - Hot & Fast
Had the day off, so I thought I'd cook a brisket. I injected it last night and marinated it overnight. I rubbed it down this morning and started my fire. I put it in the Bubba Keg at 325 F - 350 F and let it cook. About 2 hours in, I foiled it and let it continue to cook. I pulled it from the cooker about 2 hours later and let it rest for two hours. I separated the point from the flat and sliced the point into chunks to make burnt ends, put them in a pan with some BBQ sauce and now they are back on the smoker. I will update finished pics later.
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10-11-2010, 04:13 PM | #3 |
Full Fledged Farker
Join Date: 08-20-10
Location: Marietta, GA
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You put it in a glass baking dish on the keg??
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10-11-2010, 04:18 PM | #4 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Thanks, Saiko.
Pigs on Fire, you gotta use what you got.
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10-11-2010, 05:25 PM | #5 |
is One Chatty Farker
Join Date: 01-14-07
Location: Mount Washington, Kentucky
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What do you recommend marinating the brisket in?
jon |
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10-11-2010, 05:40 PM | #6 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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I'd recommend the following:
1 can of Campbell's Beef Consomme 1 cup Moore's Marinade 2 TBS Worcestershire sauce 1 TBS fine ground black pepper. Mix it, inject it, and use any leftovers for the marinade. I used a double portion of injection/marinade (32 ounces) on this particular brisket.
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10-11-2010, 05:52 PM | #7 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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That looks great, can't wait for the finish.
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Thanks from:---> |
10-11-2010, 05:58 PM | #8 |
is One Chatty Farker
Join Date: 01-14-07
Location: Mount Washington, Kentucky
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i'm not familiar with the moores marinate. I will look for it at the local grocery. I hope to try this on my next brisket.
jon |
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10-11-2010, 06:36 PM | #9 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Looks really good! Looking forward to the burnt ends!
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Thanks from:---> |
10-11-2010, 07:47 PM | #13 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Thanks, brethren.
Campdude, they were pretty tasty. Here is the finished brisket. I ate some slices on white bread and fresh avocado for dinner. It was worth the effort.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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Thanks from:---> |
10-11-2010, 07:53 PM | #15 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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It weighed about 14 pounds. I foiled it at about 165 F. I then let it cook until it reached about 205 F and took it out of the keg. I let it rest a while then separated the point from the flat. I've been cooking brisket like this for a while now and they always turn out good.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. Last edited by Boshizzle; 10-11-2010 at 08:37 PM.. |
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