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 05-24-2006, 06:27 PM   #1
jgh1204
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Default 16.5 lb brisket at HEB

They were out of big ones.

Had to buy it, it looked good, bent easily from tip to tip. 99cents/lb.
I think I will inject it with FAB B and try cooking it at 240-275.

Watcha think Kapn?

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Old 05-24-2006, 06:37 PM   #2
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Quote:
Originally Posted by jgh1204
They were out of big ones.

Had to buy it, it looked good, bent easily from tip to tip. 99cents/lb.
I think I will inject it with FAB B and try cooking it at 240-275.

Watcha think Kapn?
Start it early Saturday morning, should be ready for dinner on the 4th of July.
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Old 05-25-2006, 08:35 AM   #3
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Holy fark that's a big one!
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Old 05-25-2006, 08:48 AM   #4
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That is One Hell of A Dino Turd.
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Old 05-25-2006, 09:00 AM   #5
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I'd get bored (or pass out drunk) before THAT beast was done!
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Old 05-25-2006, 09:52 AM   #6
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I cooked a 15 lb+ brisket a while back. Long cook, but not bad. About 1 1/2 hours per pound.
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Old 05-25-2006, 09:57 AM   #7
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Default 16.5

You guys grow 'em bigger down in TX, eh??? What a piece of meat! WHEW and BREW!!!
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Old 05-25-2006, 09:57 AM   #8
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I don't even want to think about the moster that thing came form.

I hope your cooler is stocked!!
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Old 05-25-2006, 11:39 AM   #9
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jgh, go for it Bro!! You can never really be for sure, but usually I find bigger turds take less time/# than smaller ones. The last biggy I did was 18.45#s, I cooked it in just under 13 hours in the FE. I started for 2 hours on smoke (about 120*), 2 hours on 180, 2 hours on 240 and the remainder of the cook on 275. One of the best briskets I ever cooked.
Best of luck, take some pics and enjoy the smoke!!!
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Old 05-25-2006, 03:03 PM   #10
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So true.... The 1.5 hour per pound rule starts to go down over a certain weight. We cooked a 15.5 pounder in our last contest and it took us about 12 hours to do the total cook on it. Just think if a whole hog actually took 1.5 hours per pound......
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Old 05-25-2006, 07:14 PM   #11
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Well, the brisket is going to have to go into the freezer until next weekend. Daughter is in labor and we are heading to Fort Hood this weekend to see the new grandchild. Now I wish I had a trailer smoker.
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Old 05-25-2006, 10:29 PM   #12
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Quote:
Originally Posted by Draughter-TB
You guys grow 'em bigger down in TX, eh??? What a piece of meat! WHEW and BREW!!!
Yep.

Our meat is bigger down here in Texas.



I've seen briskets close to 20lb. Damn near hurt myself picking one up.
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Old 05-25-2006, 10:41 PM   #13
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Quote:
Well, the brisket is going to have to go into the freezer until next weekend. Daughter is in labor and we are heading to Fort Hood this weekend to see the new grandchild. Now I wish I had a trailer smoker.
Congrats Grandpa!! Hope everyone is well, have a safe trip.
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Old 05-25-2006, 11:10 PM   #14
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Thanks, she delivered just about an hour ago, everyone is fine.
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Old 05-26-2006, 05:19 AM   #15
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Excellent! Congrats, bro. Got names and pix and sizes and all that?
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