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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-25-2014, 11:39 PM   #1
THoey1963
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Default Brisket, Fatty's, and Sausages... (Pron)

Got a 14.78# Choice Certified Angus Beef brisket last night. Trimmed it up this afternoon. Doing a more thorough trim, I can definitely see the difference between the flat and the point. I been slicing these things wrong all along. I injected it with a little beef broth and got it rubbed down with salt, pepper, garlic, onion, and a little chile powder for extra measure. Plan on firing up the grill once we get home (around 3 am) and throwing it on around 4. Probably run 275 with KBB and a little Pecan & Mesquite.

I also have a spicy stuffed and bacon wrapped fatty, a sweet Maple stuffed and bacon wrapped fatty, and some sausage that will go on the grill tomorrow afternoon when the brisket comes off. Sides of beans and Spanish rice. Not to mention The wife's Korean dishes she is making.

Going to be a long day, but in a good way...
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Unread 04-25-2014, 11:42 PM   #2
SmittyJonz
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Cool - slice off a corner so you know where to do your slices once cooked cuz it's hard to tell after cooked.
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Unread 04-25-2014, 11:45 PM   #3
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Unread 04-25-2014, 11:59 PM   #4
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Awesome! I've been wanting to do a briskie for a while now.
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Unread 04-26-2014, 12:12 AM   #5
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Thanks for that video Smitty. I did notch a corner (bottom right of photo) to remember the slice against the grain, I just didn't do it as deep. That video is good, first time I've seen that one. I probably trimmed a little more than he did. My point folds almost halfway back. It had a deep vein as he calls it.

I am hoping for a 12 hour cook. Going to start around 250* and then foil when I hit my color. Might have to kick the temp up towards the end if it appears it is taking longer.

I might be in the minority, but I don't really prefer a black or meteor looking bark. Dark brown or a reddish brown (due to the chili powder) is my preference.
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Unread 04-26-2014, 12:17 AM   #6
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Quote:
Originally Posted by SmittyJonz View Post
Malcom's the man!
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Unread 04-26-2014, 12:21 PM   #7
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This things ready early. It is almost probe tender now. Opened up the foil and letting it finish getting to "butter". Need to get my cooler ready. Going to need to hold for another 5+ hours...
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Unread 04-26-2014, 01:08 PM   #8
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Cool lets see it.
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Unread 04-26-2014, 03:39 PM   #9
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Well......? Must be getting close by now!
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Unread 04-26-2014, 03:45 PM   #10
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Looks and sounds good Will look forward to watching your cook
bigabyte has a great tutorial on brisket
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Unread 04-26-2014, 04:03 PM   #11
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Hoping this brisket turns out good. Didn't cook quite like the last couple I have made. It resting now before slicing. Beans in crock pot, fatty's on grill, pico de gallo made, sausage coming up soon, and then spanish rice...
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Unread 04-26-2014, 04:06 PM   #12
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Thanks for the video! Very helpful as I ponder what it's going to take to tackle my first brisket. (gotta wait for the PBC to get here mid May).
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Unread 04-27-2014, 09:51 PM   #13
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Sorry it took so long to respond. Was a long, late night....

Plenty of food and drink, and we sat out on the deck until early this morning talking with friends. Lots of rave reviews about the food. including the brisket that I thought was over done...
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Unread 04-28-2014, 02:24 AM   #14
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That's a spread right there!
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Unread 04-28-2014, 02:42 AM   #15
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Wow! Very nice assortment.
Did you smoke the eggs?
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