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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 06-23-2011, 04:37 AM   #1
FatDaddy
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Default 76lb of beefy goodness on the cooker

Well, my wife volunteered my services for an ag meeting this afternoon. She and her coworkers have talked my brisket up pretty big, and so when it came time for the board to decide on where they wanted their bbq from they asked if I could do it.. Im cookin for approx 60-80 folks. All I have to provide is the meat, they hired a deli in town to serve and do all the sides. So here it is. 76lb of choice angus brisket. they have been on since about 2130 and are fixing to get wrapped and finished off. Hopefully will have em in the cooler by 0900. There are 6 in the cooker, ranging from 12 to 17lb. cooking over hickory and oak at about 225-250.
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File Type: jpg P6220270.jpg (76.1 KB, 394 views)
File Type: jpg brisket2.jpg (78.1 KB, 394 views)
File Type: jpg P6230272.jpg (38.5 KB, 394 views)
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Last edited by FatDaddy; 06-23-2011 at 04:57 AM..
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Unread 06-23-2011, 04:48 AM   #2
mykz26
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Let me guess you're using the Smokey Joe to smoke those briskets
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Unread 06-23-2011, 04:54 AM   #3
HeSmellsLikeSmoke
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First time I have ever wished I could be at an Ag meeting. Yum!
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Unread 06-23-2011, 04:58 AM   #4
FatDaddy
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lol. noticed a little while ago, i forgot to close off the drain valve lol. thats gonna be a mess in the middle of the road lol
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HALF DIAMOND RANCH BBQ

Home made 5' reverse flow smoker
Lg BGE
WSM 18.5
WSM 22.5
Weber Kettle 22 1/2" silver series
Weber Copper Smokey Joe Gold 14.5"
GPS trackable RED super fast thermopen

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Unread 06-23-2011, 06:48 AM   #5
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Wow....that is impressive! Try to get some shots when they're done....PLEASE.....
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Unread 06-23-2011, 07:04 AM   #6
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That's a beautiful site Fatdaddy. It's a tough job, but somebody has to do it.
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Unread 06-23-2011, 07:09 AM   #7
TWQQ
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That looks too good. I'm drooling right now...

On a side note, I've only eaten brisket once, and that was last week. I ordered it online (from a guy who had smoked it for 20-something hours...). It turned up frozen in a vaccum-sealed pack, so I just had to defrost it, and then reheat it. It looked like 3 decent sized steaks, but then when it was reheated, it just fell apart, so I pulled it apart (pulled pork-style). Is this the usual way to eat brisket or is it usually thinly sliced like pastrami or something? Any insight will be appreciated!
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Unread 06-23-2011, 07:21 AM   #8
chad
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Nice looking pile o'brisket!!

Some folks love pulled brisket.

"Normal" (since when is anything normal around here) is to slice it about 1/4 thick and enjoy. That being said, if you overcook one and it falls apart - well hell, guess you have "pulled" brisket by default. Not that I've ever done that!! Either way, it's good eating most of the time!
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Unread 06-23-2011, 08:33 AM   #9
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That's a fine pile of brisket you got there. Looking good so far. That's a nice looking homemade offset smoker you have too.
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Unread 06-23-2011, 08:48 AM   #10
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Pulled em all off about 0830. They are in the cooler resting till lunch time. I'll try and get some pics of em while I'm slicing. All the folks walking this morning just had to stop and ask what I was cooking. Said they could smell it all over the neighborhood. Haha.
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HALF DIAMOND RANCH BBQ

Home made 5' reverse flow smoker
Lg BGE
WSM 18.5
WSM 22.5
Weber Kettle 22 1/2" silver series
Weber Copper Smokey Joe Gold 14.5"
GPS trackable RED super fast thermopen

http://www.facebook.com/jtempleton2

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Unread 06-23-2011, 08:52 AM   #11
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Quote:
Originally Posted by FatDaddy View Post
Pulled em all off about 0830.
Rookie question but do you pull them at a certain temp or when the feel right?
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Unread 06-23-2011, 08:56 AM   #12
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Good looking brisket. I like your home made smoker. Hope it come out perfect for you.
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Unread 06-23-2011, 09:21 AM   #13
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Quote:
Originally Posted by daninnewjersey View Post
Rookie question but do you pull them at a certain temp or when the feel right?
For me it is a combination of both. Once they hit about 190 or so I'll start probing bout every half hour till the probe slides in easily with little resistance. So it could be anywhere from 190-210 some times. But usually If ya rest em in the cooler log enough they will keep cookin so ya gotta make sure ya don't over cook it ahead of time lol.
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HALF DIAMOND RANCH BBQ

Home made 5' reverse flow smoker
Lg BGE
WSM 18.5
WSM 22.5
Weber Kettle 22 1/2" silver series
Weber Copper Smokey Joe Gold 14.5"
GPS trackable RED super fast thermopen

http://www.facebook.com/jtempleton2

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Unread 06-23-2011, 09:49 AM   #14
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another rookie ?

what is the purpose of the tinfoil ball on the probe?
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Unread 06-23-2011, 09:55 AM   #15
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Quote:
Originally Posted by ultimatesooner View Post
another rookie ?

what is the purpose of the tinfoil ball on the probe?
This is just a guess on my part, but I'd say it's to get a temp close to the grate without actually touching the grate (which could falsify the reading).
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