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 08-18-2013, 09:22 AM   #16
NeilH
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Join Date: 01-13-13
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Wow, looks good. Nice job.
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Old 08-18-2013, 10:28 AM   #17
JackandStacey
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I was very happy to wake up to a drum full of meat sitting at 228 degrees. Just took my first look at it since last night and darn is she pretty. The probe is sliding in like butter except for the thickest section. I know you all say ditch the thermo but I got a little nervous so I checked temp. 192 so I think I'm doing alright. Sorry no pics this time, didn't want to leave the lid open too long.
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Old 08-18-2013, 11:12 AM   #18
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Edit, that was a text to someone that I posted here somehow.
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Old 08-18-2013, 11:16 AM   #19
wbroadway
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Looking great, mate.
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Old 08-18-2013, 11:37 AM   #20
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I'm w/ ya, Jack.

Put my very own first brisket (10# packer) on the offset at 10:30 this morning.

Good luck!
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Old 08-18-2013, 12:30 PM   #21
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Walk her to the finish line, bro. You got this.
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Old 08-18-2013, 02:05 PM   #22
itsymbal
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Default Foiling was key for me

Couldn't figure out why the temp wasn't going up. Then I read up on it - turns out foiling was absolute key. Without it the brisket just wasn't going up in temp for hours. I think you will be just fine.
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Old 08-18-2013, 02:07 PM   #23
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Lets see it.
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Old 08-18-2013, 02:53 PM   #24
JackandStacey
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Well guys I think I did it. Can't wait to slice into it. It's resting in the cooler now. I figured since I'm on a roll trying new things, why not some ABT's. I did about a dozen with pineapple and a dozen without. Next up is smoked peaches with walnuts and goat cheese.
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Old 08-18-2013, 03:13 PM   #25
gourmand71
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Quote:
Originally Posted by aawa View Post

Let it vent for 20mins then wrap or pan it up and let it rest for a couple hours.
The initial vent. Does that mean "let it sit" before foiling?

Looking good, Jack!
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Old 08-18-2013, 03:15 PM   #26
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To quote Cris Berman: HE......MIGHT........GO........ALL.......THE...... ...WAY!!!!!
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Old 08-18-2013, 04:59 PM   #27
JackandStacey
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Okay sliced up and ready to serve. Better than I expected but not as good as I hoped.
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Old 08-18-2013, 05:07 PM   #28
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Just a tad over done, but for your first one you got nothing to apologize for! It looks Dam good to me I'd eat the stew out of it. I would rather be a little over the line that fall short, no teeth needed tender beats I'd rather eat my saddle fender everyday.
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Old 08-18-2013, 05:48 PM   #29
JackandStacey
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Thanks Blu. The thing was probing like butter everywhere but the thickest part. I let it go for another hour and still the same. I checked the IT and it was 207. Pulled it and set it in foil in the cooler to vent for about 15 min. Wrapped it foil and sealed it in the cooler for about 2 hours. Next time I'll be a better shopper when it comes to my brisket. Uniform thickness would have worked out a lot better for me. Thankfully the ABT's are filling us up so the family won't have to struggle through too much of my brisket. Now it's time to get these peaches going.

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Old 08-18-2013, 07:09 PM   #30
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Well done, imo.
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