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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 05-13-2011, 07:47 PM   #1
jeffsee
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Thumbs up Prepping for Brisket Cook on Sunday

So, the butcher came through with a nice 10 lb brisket flat for the BBQ I am doing for my student on Monday.



The daughter gives it her seal of approval:



And the fat cap side:



I'm injecting with some beef broth/mixed with Bovine Bold and rubbing it down nice with the Bovine Bold.

Will follow Ron's advice and let the accompanying MOINK balls drip down on the briskey.

I will post more tomorrow when injecting and rubbing.
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Unread 05-13-2011, 09:17 PM   #2
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Good luck brother!

Cheers,
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Unread 05-13-2011, 09:41 PM   #3
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Looks like a winner from here! I'm stuck working two 12-hour shifts this weekend and won't be smoking much of anything. I have three days off at the first of the week tho so I might just find a way to get something on during that time :)
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Unread 05-14-2011, 11:40 AM   #4
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What say ye? I have to use what I have access to. I know wicked good is great because I have used it, but for this cook tomorrow, I have RO steakhouse lump on hand, as well as Kingsford Comp.

I can easily get either Stubbs or RO lump in the red bag.

What should I use?


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Unread 05-14-2011, 12:58 PM   #5
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And now, the "unwrapped" brisket with the fat cap trimmed a bit (fat cap on bottom side, I did NOT cut off all of the fat).







I'm getting the injection ready now.
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Last edited by jeffsee; 05-14-2011 at 01:17 PM..
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Unread 05-14-2011, 03:23 PM   #6
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OK, so I continue to move closer to the early Sunday start of this brisket smoke. Mixed some Bovine Bold into my beef broth , heated it, strained it, cooled it, and injected.

















Rub will be applied later this evening and sit ALL NIGHT LONG.
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Unread 05-14-2011, 06:03 PM   #7
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OK. All rubbed down.



I'm letting it sit to allow the salt to draw some moisture before wrapping and putting to bed for the night.



Then I'll look it over for a quick additional dust in the AM.



I almost can't wait to get going.

And an aerial view:



Can't wait to fire up Bucky in the morning:



NOW it's ready for the wrap and nap:





I may not be able to sleep tonight, but I'll post more in the morning when I get it ready.
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Unread 05-15-2011, 08:02 AM   #8
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Waiting for the UDS to come to temp. Brisket looks fine after a night wrapped in rub.

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Unread 05-15-2011, 08:44 AM   #9
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I love your entusiasm... and what you have shown so far looks good to me!

Keep it coming!

Cheers!

Bill
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Unread 05-15-2011, 03:00 PM   #10
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Will have final photos within the hour. Smells FANTASTIC, bark looks GREAT. Taste test in a bit will reveal all.

MOINKS just about ready for the smoker.


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Unread 05-15-2011, 03:21 PM   #11
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You're off to a good start jeffsee. Good luck! Ya know it's gonna be great.
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Unread 05-15-2011, 03:27 PM   #12
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Since I'm getting impatient, I decided to try John Dawson's finishing sauce he recommended for his Hot & Fast brisket.

The color is incredible:



And I know it's overkill, but I LIKE taking pictures of my meat , so here's a few more. My daughters just roll their eyes and say, "Nobody cares, Dad!"





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Unread 05-15-2011, 04:26 PM   #13
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I CARE! ;)

Looking really good. I have one on my UDS this afternoon as well. Good luck and post some pics when it is done!
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Unread 05-15-2011, 04:30 PM   #14
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Pics look great! I too have one on this afternoon. My first and I have it on the 22.5 OTG. About an hour from it coming off by the looks of the temp. Dinner tonight for the wife and I.....or dinner for the Dog, depending on how she turns out!
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Unread 05-15-2011, 07:05 PM   #15
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Ack! Frick! Gack!!!

MY WIFE TOO THE FRIGGIN' CARD OUT OF THE CAMERA TO GET PROM PICTURES DEVELOPED. AGHHHHHHHH!!!!!

Obviously, you got to see EVERY shot but the finish. This dang thing is SOOOOO good.

So sorry.

Jeff
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