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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 06-03-2011, 12:59 PM   #1
jlondon
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Default Got my smoke on, brisket in progress (with pron)

Got my smoke on. Put a 13.5 pound brisket on early this morning, along with a 3 pound hunk of deckle. Dry rubbed with my mix of equal amounts of kosher salt and freshly ground black pepper, with just a little bit of cayenne. Smoking with Royal Oak hardwood lump charcoal and oak, hickory and pear for flavor (I usually use apple, but I didn’t realize that I’m all out of apple wood). I've got my temp fixed at around 220-225. I also put two homemade sausages on about 40 minutes ago just to tide me over for a bit. Here is some pron:
Attached Images
File Type: jpg rig-closed-cook-in-progress.jpg (49.5 KB, 175 views)
File Type: jpg my rig - cook in progress.jpg (52.5 KB, 177 views)
File Type: jpg cooking-temp.jpg (24.3 KB, 175 views)
File Type: jpg brisket-close-up-cook-in-progress.jpg (71.7 KB, 176 views)
File Type: jpg deckle-close-up-cook-in-progress.jpg (25.4 KB, 174 views)
File Type: jpg home-made sausage-chipotle.jpg (42.1 KB, 177 views)
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Unread 06-03-2011, 01:02 PM   #2
Saiko
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Looking good so far! Don't forget the sliced pics.
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Unread 06-03-2011, 01:15 PM   #3
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I agree, looking great so far!!
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Unread 06-03-2011, 01:20 PM   #4
jlondon
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Thanks. More pics when there's more to show. Meanwhile, here's my sausages ready to eat (hotdog style).
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Unread 06-03-2011, 01:20 PM   #5
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I can smell it from here! I hope to try homemade sausage sometime soon myself... I gotta find a local source for casings :)
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Unread 06-03-2011, 08:19 PM   #6
jlondon
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Brisket done. Sorry the pics aren't so great, I'll try to take some better pics later. I also made my own BBQ sauce: 14 oz ketchup, 1 cup apple cider vinegar, 1/2 cup worcestershire sauce, 1 ounce yellow mustard, 1 ounce fresh lemon juice, 3 tablespoons paprika, healthy 1/4 cup ancho chile powder, healthy teaspoon hot pepper flakes, 1 healthy teaspoon freshly ground black pepper, a tiny little bit of mollases (roughly a teaspoon), healthy 1/3 cup of brisket drippings and 3 cups of water; brought to boil; then reduced over strong simmer until thick and rich. Here are some food pics:
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File Type: jpg brisket-done.jpg (50.7 KB, 118 views)
File Type: jpg crust-close-up.jpg (56.6 KB, 118 views)
File Type: jpg smoke-ring.jpg (41.5 KB, 117 views)
File Type: jpg brisket-smoke-ring.jpg (48.7 KB, 118 views)
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Unread 06-03-2011, 08:37 PM   #7
Bama Q
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I'm ready to move, looking good
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Unread 06-03-2011, 08:41 PM   #8
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Sorry, kinda hard to see much outa the fuzzy pics. How'd it taste?
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Unread 06-03-2011, 09:46 PM   #9
jlondon
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Very tasty and super juicy -- but not as strong a smoke flavor as I generally like and usually get out of my rig. This is my first smoke of the season (been four months since my last brisket), so I must have done something wrong. Everyone seemed happy and I had zero leftovers, so I guess all's well that ends well. I'll have to smoke another one for Sunday. ;-) Just as well, as it'll give me another chance increase the smoke quotient.
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Unread 06-03-2011, 09:47 PM   #10
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Nice job..looks good
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Unread 06-03-2011, 11:19 PM   #11
big blue bbq
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Looks great from here!
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Unread 06-03-2011, 11:21 PM   #12
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Looks real tasty!
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Unread 06-04-2011, 12:25 AM   #13
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jlondon you are probably your own worst critic as all of us are, that looked great you did nothing wrong especially with no leftovers.... just say I can do better to satisfy yourself. Smoke on Brother!!
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