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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 06-05-2011, 07:02 PM   #1
Saiko
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Default Another Popdaddy Tribute Brisky - Pron

I've played around with wrapping my last few briskys, so thought I would go back to my roots and do a good old Popdaddy Tri-Level Brisky today. Popdaddy (aka "Barbefunkoramaque" aka "Funkmaster South" aka "Pitmaster T" aka "Donnie") has always written some of my favorite posts, and taught me pretty much everything I know about cooking brisket.

My Popdaddy Tri-Level Brisket method for the WSM has been detailed quite a few times, including here: http://www.bbq-brethren.com/forum/sh...ad.php?t=87343

Here are a few pics from todays cook.

160 degrees internal, starting to "weep" as Donnie calls it.



Pulled at about 200 degrees internal and probe tender. After about an hour rest in butcher paper in the cooler, I separated the point and flat and cubed the point for burnt ends. Flat went back into the cooler.



Burnt ends all done.



Flat sliced.



Bonus Pic! Publix had a sale this week on T-bones and Porterhouse, so I grilled me up a Porterhouse while I was waiting on the brisky.



That's all!
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Unread 06-05-2011, 07:12 PM   #2
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Fantastic Mark. You now a brisket wrapper?
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Unread 06-05-2011, 07:26 PM   #3
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It all looks very good to me Saiko but that steak got my belly rumbling!
Nice job!
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Unread 06-05-2011, 07:29 PM   #4
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Quote:
Originally Posted by landarc View Post
Fantastic Mark. You now a brisket wrapper?
If I competed I would probably wrap with some beef stock just so I could use the juice to brush the slices. For personal consumption, I like both methods. Donnie's Tri-Level is a nice, salty, smokey, peppery brisket which I prefer sometimes. Depends on my mood.
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Unread 06-05-2011, 07:30 PM   #5
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Looks great Mark..

those pre-sauced, cubed points look awesome...
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Unread 06-05-2011, 07:34 PM   #6
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Looks great. How much longer did you leave the burnt ends in for?
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Unread 06-05-2011, 07:39 PM   #7
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Quote:
Originally Posted by mykz26 View Post
Looks great. How much longer did you leave the burnt ends in for?
Hit them with some Bovine Bold rub, sauced with a Blue's Hog / Vinegar sauce mix and then two hours @ about 300 degrees.
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Unread 06-05-2011, 07:48 PM   #8
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Popdaddy forever!!!
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Unread 06-05-2011, 10:04 PM   #9
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Mmmm Good looking Beef!!!
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Unread 06-06-2011, 09:38 AM   #10
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Absolutely beautiful, and even a bonus pic!
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Unread 06-06-2011, 11:26 AM   #11
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now that brisky looks great
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Unread 06-06-2011, 11:36 AM   #12
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It all looks mighty good to me,
thanks.
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Unread 06-06-2011, 03:18 PM   #13
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Brisket looks great especially the burnt ends!
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Unread 06-06-2011, 03:28 PM   #14
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There's the beef!

Excellent work, sir! I've been thinking brisket lately...gonna be acting brisket soon. Steak looks great too!
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Unread 06-06-2011, 05:43 PM   #15
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very nice brisket and i hope some 12 ounce curls were paired with those burnt ends.

did funk retire?
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