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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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11-11-2011, 12:50 PM | #1 |
Full Fledged Farker
Join Date: 12-23-10
Location: Mode, IL
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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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It's all about the smoke... Allen |
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11-11-2011, 12:53 PM | #2 |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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Congrats...good looking eats for even the toughest critics.
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11-11-2011, 12:58 PM | #3 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Really great looking brisket and great post.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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11-11-2011, 01:01 PM | #4 |
is one Smokin' Farker
Join Date: 08-30-11
Location: Huntsville, Ontario, Canada
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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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11-11-2011, 01:06 PM | #5 |
Full Fledged Farker
Join Date: 12-23-10
Location: Mode, IL
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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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It's all about the smoke... Allen |
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11-11-2011, 01:09 PM | #6 | |
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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Quote:
Are your briskets just as falling apart when you don't do the rinse off method? |
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11-11-2011, 01:13 PM | #7 |
is One Chatty Farker
Join Date: 01-13-10
Location: Houston, TX
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Great cook bro! That last pic seals the deal
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11-11-2011, 01:41 PM | #8 | |
Full Fledged Farker
Join Date: 12-23-10
Location: Mode, IL
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Quote:
not sure
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It's all about the smoke... Allen |
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11-11-2011, 01:52 PM | #9 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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That totally rocks!
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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11-11-2011, 01:58 PM | #10 |
is one Smokin' Farker
Join Date: 12-17-09
Location: Mesa, Wa
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wow that looks awesome! Great job. Cool knife too
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Joe. UDS, Traeger COM190, Infrared Grill; Maverick ET-732, Red Super-fast Thermapen |
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11-11-2011, 02:03 PM | #11 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Looks excellent!!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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11-11-2011, 02:14 PM | #12 |
is one Smokin' Farker
Join Date: 11-15-10
Location: Burkburnett, TX
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It certainly looks tender and juicy! Nice job!
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BDBBQ N. Texas Horizon Offset Stick Burner (2) UDS Jenair Gasser |
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11-11-2011, 02:57 PM | #13 |
is One Chatty Farker
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
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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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Pitmaker Magnum Snipper * UDS* Copper Kettle |
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11-11-2011, 03:05 PM | #14 |
is one Smokin' Farker
Join Date: 09-10-03
Location: Great Bend, Kansas
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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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David MCBJ & CTC #5112 Traeger Texas 075 Blackstone Tailgater Family: Where Life Begins, and Love Never Ends. |
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11-11-2011, 05:25 PM | #15 |
Full Fledged Farker
Join Date: 12-23-10
Location: Mode, IL
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couldn't tell on the first cut, but it was tender enough it didn't matter.
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It's all about the smoke... Allen |
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