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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 07-28-2011, 12:30 PM   #46
Phubar
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You're killing me over here Lando!
Nice experimenting going on!
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Unread 07-28-2011, 01:47 PM   #47
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I too am now absolutely diing to see how this comes out.
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Unread 07-28-2011, 02:00 PM   #48
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In progress shot one...


In progress shot 2...


Interestingly, the bark is just starting to form, there appears to be some difference in color, but, I attribute this to the use of a 'Ring of Fire' arrangement with the coals, as they coals burn around the brisket, other parts will darken. The smell is incredible. I suspect this is more from the rubs than anything else. You can also see that there is bark forming and it has a nice texture, I am happy with how it appears currently. Did I mention it smells great?
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Unread 07-28-2011, 02:06 PM   #49
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Looking good so far!! I am starting to get hungry too....
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Unread 07-28-2011, 02:26 PM   #50
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Hmmm, an inconvenient issue has arisen, I thought I had all day to do this, now I need to go see an elderly aunt (4 hour round trip). So it looks like a split cook. This experiment gets even more interesting. I would normally foil and cooler, but, it appears that my coolers are not at home. I should have gone pure hot and fast, but, I thought I had all day. Harrumph!
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Unread 07-28-2011, 02:34 PM   #51
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The plot thickens.
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Unread 07-28-2011, 02:36 PM   #52
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i am looking forward to your thoughts on the injection and the finished hunk o meat
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Unread 07-28-2011, 02:45 PM   #53
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That there is a tough call. I'd probably wrap it, and throw it in the microwave. It isn't a cooler but, it's a closed environment.
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Unread 07-28-2011, 02:48 PM   #54
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I filled my oven with cast iron and pizza stones, heated it all up to 350F and shut it down. Brisket was panned, foiled and placed in there, sort of a tight fit. I am hoping it will slowly cruise down over the next three hours. The point was close, flat was totally in stall.
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Unread 07-28-2011, 02:50 PM   #55
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If you're only gone 4 hours you're golden.
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Unread 07-28-2011, 02:51 PM   #56
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That would have been my next thought but, wasn't sure what you had to stuff the oven with. Should do the trick! I've wrapped them in foil and two towels, left them out on my kitchen counter and 2 hours later they were still over 120.
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Unread 07-28-2011, 05:36 PM   #57
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Kettle is firing up, I think I can get a couple more hours in before I leave. Going to 350F now I think.
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I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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Unread 07-28-2011, 05:40 PM   #58
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Can't wait to hear the results!
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Unread 07-28-2011, 05:54 PM   #59
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It smelled so good, and looked so good, I almost decided to go ahead and slice it and eat some tough dry brisket.
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I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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Unread 07-29-2011, 02:13 AM   #60
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Well, I am finally back from dinner, the brisket was sitting there in the oven, by the time I got back to it, it was luke warm at best. It also was tender, juicy and the fat and bark are incredible. I only tested the part with BigButz CowPow, as I already know that if I cook the meat right, the Simply Marvelous rub will taste great. The CowPow is also an excellent flavor, a little more spicy than I would normally go for with brisket, but, I am a little more sensitive to heat than most of you. Here are a couple of slices...



I have done better photos, but, these really show the texture and look of the meat as it was sliced. It was really good. Not at all dry or tough.

All I can say is Dan, this brisket would take those tap shoes away from you.
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I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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