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 10-16-2013, 12:02 PM   #16
El_Capitan
Is lookin for wood to cook with.
 
Join Date: 02-25-13
Location: Pembroke, Bermuda
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I do briskets for 11-12 hours at 225. Before I invested in the cajun bandit stacker I would do it like this. don't use both baskets or you'll jack up the sides. Where I live the humidity is 80%. I am not concerned about a water pan.

I put my basket on right right side of the performer because the amount of grease from a brisket clogged up the light assist and it took me forever to get it all out. I will load it up with this much charcoal and I don't need to add fuel for 12 hours.

"if you're lookin you ain't cookin"


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tritip
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AM beers and AM brisket
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Finished brisket
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Old 10-16-2013, 12:59 PM   #17
Smokeat
is one Smokin' Farker
 
Join Date: 01-01-09
Location: IE California
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@ Sliding Billy and peeps, I am only cooking these Prime CAB briskets because they are incredibly reasonable at $2.69 lb. I know this price won't last, so I am going to get all I can while I can.

I was really scared of brisket, and certainly would never have tried cooking one, except this price forced me to do it.

Crazy, but the first one was perfect. The very definition of "Beginners Luck".
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Old 10-16-2013, 01:27 PM   #18
sliding_billy
somebody shut me the fark up.

 
Join Date: 08-27-13
Location: Princeton, TX
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Dang, that's a great price for Prime CAB. I'd buy a chest freezer and every packer they have in stock at that price.
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Old 10-16-2013, 01:42 PM   #19
SmittyJonz
somebody shut me the fark up.
 
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Join Date: 07-17-13
Location: Burleson Tx
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Put a buffer tween fire n meat

http://www.bbq-brethren.com/forum/sh...d.php?t=168240
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Old 10-16-2013, 03:53 PM   #20
retired trucker
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Join Date: 09-28-11
Location: Dallas, Georgia
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I would cook it fat cap down to insulate it from the fire and eliminate the dry spots. I foil mine after the stall and then put the fat cap up until probe tender, usually around the 210 mark or so. I have been known to finish in a 300 degree oven after foiling.

Blessings,
Omar
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