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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 06-26-2017, 09:42 AM   #1
SmokinJohn
is Blowin Smoke!

 
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Join Date: 10-15-12
Location: Anaheim, CA
Default Brisket #15 - Pron

I think this was my 15th brisket. If it wasn't, it is now.

For my 15th brisket (and the experts here say you need to cook at least 15 before you get your brisket chops), I decided to channel N8Man and Bludawg.

16.98 pound brisket from Smart and Final:



Trimmed about 3 pounds of hard and soft fat from it....



Started rubbing it with Rufus Teague's Spicy Meat Rub....



I put fresh charcoal in the basket and added cherry wood.

The UDS is holding at 275!!! Thank you N8Man!

2 hours in....



4 hours in...time for the paper...



6 hours total time....



Slices from the flat...



Chopped Brisket for sammys and chili!!!!



Pre-burnt ends....



After more seasoning, sauce and smoke....

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Old 06-26-2017, 09:48 AM   #2
Jrogers84
is One Chatty Farker
 
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Join Date: 04-27-16
Location: Detroit, MI
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Looks great! Well done
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Old 06-26-2017, 01:00 PM   #3
BillN
somebody shut me the fark up.

 
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Join Date: 03-14-16
Location: St David, Az.
Name/Nickname : Bill
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Looks fantastic, nice job.
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