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 11-11-2011, 12:50 PM   #1
pinkelephant
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Cool Cooking HOH Brisket for a native Texan (awesome pr0n)

OK, I have a native Texan staying at the house for 4 days!

She grew up in the Tex-Mex environment of San Antonio and in the heart of Texan BBQ, in Austin!
I had to pull together an awesome dish to match those expectations up here in IL.
I thought about it and decided to cook my first packer brisket from Sam's.
I got a 15 pounder and seasoned it for 24hrs using BlueDog's 333 method (1/3rd cup salt then pepper and garlic powder).











Then, after 24 hours, I washed off the 333 and covered it in Big Ron's HOH and worchester.

I fired up the UDS with red bag (USA) RO lump and mesquite chunks and let er rip. it cooked for 12 hours as we slept. The maverick woke me up 3 times to tend to temp issues and foiling at 167F.









And into the cooler


2.5 hours later (in cooler)



My super sharp (BBQ Pit Boys) "Old Hickory" knife kicked butt. I just pressed it down thru the meat and she sliced like buddah

























And now for the scary part. How does it stand up to a native Texan who's first food was refried beans and who eats Austin BBQ regularly????

















SCORE!!!!!!!
Thanks Big Ron!!

Guess what we had for breakfast?!?
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Old 11-11-2011, 12:53 PM   #2
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Congrats...good looking eats for even the toughest critics.
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Old 11-11-2011, 12:58 PM   #3
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Really great looking brisket and great post.
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Old 11-11-2011, 01:01 PM   #4
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Awesome - a couple of your grill images look like quite the witches cauldron. Well, I guess BBQ is magic after all...
Can you explain the reasoning behind the 333 rub/rinse/rub method please?
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Old 11-11-2011, 01:06 PM   #5
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Bluedog (on 2 other sites) is always talking about his 333 method but after 24 hours, the strong garlic smell scared me and I noticed the salt was brining the brisket and it was turning grey in places. I decided to go with big Ron for the actual cook.
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Old 11-11-2011, 01:09 PM   #6
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Quote:
Originally Posted by pinkelephant View Post
Bluedog (on 2 other sites) is always talking about his 333 method but after 24 hours, the strong garlic smell scared me and I noticed the salt was brining the brisket and it was turning grey in places. I decided to go with big Ron for the actual cook.
Interesting.....

Are your briskets just as falling apart when you don't do the rinse off method?
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Old 11-11-2011, 01:13 PM   #7
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Great cook bro! That last pic seals the deal
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Old 11-11-2011, 01:41 PM   #8
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Quote:
Originally Posted by tortaboy View Post
Interesting.....

Are your briskets just as falling apart when you don't do the rinse off method?
my 2nd brisket and first packer.
not sure
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Old 11-11-2011, 01:52 PM   #9
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That totally rocks!
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Old 11-11-2011, 01:58 PM   #10
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wow that looks awesome! Great job. Cool knife too
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Old 11-11-2011, 02:03 PM   #11
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Looks excellent!!
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Old 11-11-2011, 02:14 PM   #12
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It certainly looks tender and juicy! Nice job!
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Old 11-11-2011, 02:57 PM   #13
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LOL good looking brisket bud nice and juicy from the pic's brotha, I loved seeing the lil native Tex-an as your harsh critic THx for sharing
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Old 11-11-2011, 03:05 PM   #14
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That was a great looking brisket! Good job. Just wondering though, by the look of the pictures did you slice with the grain of the flat?
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Old 11-11-2011, 05:25 PM   #15
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Quote:
Originally Posted by bignburlyman View Post
That was a great looking brisket! Good job. Just wondering though, by the look of the pictures did you slice with the grain of the flat?
couldn't tell on the first cut, but it was tender enough it didn't matter.
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