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 04-30-2018, 09:22 AM   #1
SmokinJohn
is Blowin Smoke!

 
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Join Date: 10-15-12
Location: Anaheim, CA
Default Saturday Morning Brisket

I heard the voices calling for brisket. Brisket to me is like Eleanor to Randall Raines. So, against my better judgement (and because I haven't entered a Throwdown in a while), I did it.

Trimmed and rubbed a 12 pound brisket. Let it sit overnight. I used SPOG.



The plan was to go low and slow. Two things got in the way. I woke up late, and the UDS had a leak somewhere (which I would discover later).

It started out at 225. Yay me....and then the UDS gremlins got busy. I had both pipe caps on, and the ball valve shut down to near zero, but the temp would not drop below 300. SO much for low and slow.


Here's how it looked after 3 hours....



About 2 hours later, it had the color I like, so I wrapped it up and put it back in the smoker.

ABout 30-40 minutes later it was...wait for it...probe tender....OMG!!

Finished brisket. It had a small smoke ring. I will tweak the rub to fix that, and learn to trim more fat from the brisket.



Unfortunately, I didn't snap any pics of the flat. By the time I realzed this, it had been consumed by a pack of wild millennials. I think Eli has a hidden camera, because he instinctively knows when I am smoking and when I am done. And now he brings friends.

I was, however, able to get a pic of the burnt ends.

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