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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 06-20-2009, 01:28 PM   #1
GridironGriller
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Default My Fast (High Heat) Brisket Cook

Got the brisket on a little before noon. Already up to about 150* with the UDS running about 315* - 335*.

A simple rub of salt, pepper, garlic and onion powders and some smoked paprika. Started juts over 6lbs...trimmed off some of the thick/hard fat.

Also making some stuffed fatty bites (?). Took a cube of pepper jack cheese, encased in sausage, then wrapped in bacon. They are smoking on the Weber right now.

Well, here are so pics to this point. I'll get some more when I wrap.
Click for full size.











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Old 06-20-2009, 01:52 PM   #2
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everything looks great!,

can't wait for the full report :)
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Old 06-20-2009, 02:01 PM   #3
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Just wrapped the brisket with some beef broth. Not a great pic, but you get the idea.

I've learned that pig candy is amazing.

Tried one of the fattie bites. Tasting good...good let the rest hand out on the Weber a little longer.



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Old 06-20-2009, 02:50 PM   #4
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Brought the heat down to about 275* now that it is wrapped. Wanting to give it some extra time for it to get tender. It's at 194* right now....probably put it in the cooler around 205*. It's been on right at 3 hours.
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Old 06-20-2009, 03:23 PM   #5
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In the cooler at 3:30. 205*. Felt real tender with the probe!
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Old 06-20-2009, 04:44 PM   #6
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All I can say is 'WOW!' I couldn't be much more pleased with the final product. Juicy and tender...could have had a little more smoke, but I'm not going to complain.

Here's the final pron!






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Old 06-20-2009, 05:10 PM   #7
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Just got back from Tunica, We could have stopped by!!!!
Great looking food.
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Old 06-20-2009, 09:00 PM   #8
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Quote:
Originally Posted by Chuck D. View Post
Just got back from Tunica, We could have stopped by!!!!
Great looking food.
Thanks! Have any luck down there?
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Old 06-21-2009, 01:55 AM   #9
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I do the fast cooks from time to time, nothing wrong with it. Food looks good enough to eat.
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Old 06-21-2009, 07:18 AM   #10
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I'm going to try my second fast cook brisket next weekend. My only complaint on the first was the lack of smoke flavor, it was there, but not as intense as I like it. Next time I am going to 225 degrees for about 3 hours, then crank it up and finish up on high heat. Should still be done in about 7 hours, but hopefully with more smoke. We shall see.
Nice work, yours looks great!
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Old 06-21-2009, 08:52 AM   #11
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Throw lots of smoke at it at the start, I done lots of high heat 400/450 and the flavor totaly different, but yes light on smoke flavor, this is the only time I use white hickory (very intnse smoke flavor)...also go light on the triming, as the outside gets dry compared to normal 225*..but I dnot foil and the juice just squirts at ya when slicing! Use turbinado sugar on the outside to protect it.
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Old 06-21-2009, 11:15 AM   #12
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I did my first HHB last Memorial Day...it turned out great! Yours looks just as good...

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Old 06-21-2009, 02:42 PM   #13
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Wow.. I hope mine turns as good as this, but im doing mine slow and low for 12hrs. Its been a few years since I smoked one.
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Old 06-21-2009, 02:55 PM   #14
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Looks great. Are you guys cooking Booneville, MS on the 4th?
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Old 06-21-2009, 04:12 PM   #15
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Quote:
Originally Posted by CajunSmoker View Post
Looks great. Are you guys cooking Booneville, MS on the 4th?
Nope. Our next contest is Paris, TN on the 18th. Too much going on around the 4th to make a contest.
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