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 10-18-2015, 07:03 PM   #16
Roguejim
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Killer! I've been thinking about using my kettle for the first several hours to get a good smoke profile, then transferring to my Traeger for a "set it and forget it" finish.
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Old 10-18-2015, 07:16 PM   #17
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That brisket looks killer.
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Old 10-19-2015, 06:36 PM   #18
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I really like the sticky mahogany bark of this one



As opposed to the hard black crusty bark like here

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Last edited by Ron_L; 12-18-2017 at 09:58 AM..
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Old 10-19-2015, 06:42 PM   #19
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rough estimate how long is it in the oven? I am really liking this idea
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Old 10-19-2015, 09:38 PM   #20
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Quote:
Originally Posted by Blownmope View Post
rough estimate how long is it in the oven? I am really liking this idea
This cook was from 8:00-01:00am burning sticks then from 01:00-08:00 @225 in the oven then from 08:00-10:00 @200. So thats 9 than 2 more hours on low, which is 180. From noon to two it was wrapped in foil and towels then parked in the cooler.

Thats 18 hrs from putting it on to slicing.

The best part of this method is the timeline can be stretched or compressed however is needed by raising/lowering temps or times of any part of the process.
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Old 10-19-2015, 09:51 PM   #21
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I like it Steve, do what fits for you. What a difference with the black and mahogany version. but hey some "like" their black bark.
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Old 10-19-2015, 10:07 PM   #22
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Thanks for sharing. You've got me thinking.
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Old 10-20-2015, 12:09 AM   #23
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Quote:
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I learned by pure accident that the long hold seems to work magic. So now it is part of my cooking plan and does allow for a larger window of "opportunity" to get it right. It does seem that some guests expect to actually get a glimpse of the beast on the cooker but unless they get there really early, that doesn't work so good for timing.
Yup, butts and briskets are pretty much done by the time anyone shows up. I do try to slice brisket from the whole thing at the table. Having a cutting station adds a little back to the show and it serves best sliced fresh. For butts i like to just dole out chunks and guests can tear apart, chop, or sauce how they like
If theres a crowd theres almost always a rack of ribs and some apps on the cooker so at least got something on it.

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I like it Steve, do what fits for you. What a difference with the black and mahogany version. but hey some "like" their black bark.

Thats the point. This fits me perfect. I stay up til 1-3 and get start stirring by 7. I so much prefer wood that id rather cook for a few hours in the offset then finish in an oven then burn charcoal all night. Just my preference. It makes the whole process natural and stress free.
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Old 10-21-2015, 02:37 PM   #24
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This is a great method, thanks for the explanation. I will keep this in mind for the next brisket I cook.

Do you do the same for butts?
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Old 10-21-2015, 03:27 PM   #25
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Quote:
Originally Posted by Orgetorix View Post
This is a great method, thanks for the explanation. I will keep this in mind for the next brisket I cook.

Do you do the same for butts?
Thanks. Yes ive used the same principle for pork. Works just as well.
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Old 10-21-2015, 04:03 PM   #26
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That brisket looks good!
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Old 10-21-2015, 04:56 PM   #27
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You did well Brother

And yes, it is important to find a way that works for each of us and produces the fine eats we all enjoy
X2.

Great cook ninja and thanks for the tutorial. I definitely learned something here.
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Old 10-21-2015, 04:58 PM   #28
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Very nicely done, and I'm a big fan of the idea of folks doing what fits best for them - makes a huge amount of sense!
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Old 02-03-2017, 04:24 PM   #29
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Outstanding information - very similar to what I do but with some valuable additions. Wish I'd seen this thread last year.
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Old 02-03-2017, 04:51 PM   #30
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I've followed the way of the Ninja, and it's all I would do from now on
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