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 04-13-2014, 08:09 PM   #16
AaronPo
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Quote:
Originally Posted by tarhog View Post
I was wondering the same thing about the eggs. Nice job on the brisket.
Also wondering what you do with the eggs?
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Old 04-13-2014, 08:23 PM   #17
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Hard boiled eggs is my guess. They taste a bit different. Dude from amazing ribs used them for a test...can't remember why he WANs doing it.
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Old 04-13-2014, 08:34 PM   #18
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That thing looks gorgeous.
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Old 04-13-2014, 08:44 PM   #19
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That's the first time I did eggs, smoked them for 2 hours then cracked the shells to let smoke in, not real smokey,kinda like boiled eggs, had them on without a lot of wood at the time
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Old 04-13-2014, 08:44 PM   #20
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That brisket is a beauty!!

Re: The smoke ring.. I have a WSM and a Kettle. I always get a huge smoke ring when using the kettle. I think it's the closer proximity of the coals.
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Old 04-13-2014, 08:53 PM   #21
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Great looking brisket!
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Old 04-14-2014, 06:11 AM   #22
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From Saturdays brisket



Burnt end hash on Monday
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Old 04-14-2014, 07:10 AM   #23
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Brisket looks great, quite the smoke ring. Good looking hash too I love doing that.....
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Old 04-14-2014, 07:27 AM   #24
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Great looking ring on the brisky. I was scratching my head about the eggs. May have to try that someday. I thought we were going to hear a new way to test when a brisket is done. When the yolk is solid the brisket is done...
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Old 04-14-2014, 08:01 AM   #25
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What temp did you do it at.
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Old 04-14-2014, 10:01 AM   #26
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Delicious looking sliced brisket. I will just take that cutting board as my plate.
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Old 04-14-2014, 10:06 AM   #27
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Nice set up Brisket looks Good
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Old 04-14-2014, 11:20 AM   #28
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Started it at 250 deg for 8 hours then upped it to above 300 deg after wrapping for another 4 hours pulled it at 195 and rested for 1 hour
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Old 04-14-2014, 12:37 PM   #29
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Your brisket is awesome! Great bark, super great smoke ring, but the brisket in your opinion was perfect in texture or a little over/ under ?
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Old 04-14-2014, 01:40 PM   #30
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It was very tender, texture was good on the flat, point could have used a little longer rest in my opinion, next one will rest 2 hours in the cooler, was a little rushed by hungry mouths
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