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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 08-28-2011, 03:06 PM   #1
bproffer
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Default Lets try this again...Brisket, Take 2....

Alright, after the last brisket was a bust (http://www.bbq-brethren.com/forum/sh...d.php?t=113985), I am giving it another go. I got a late start, so it will probabbly be dinner tomorrow. I am using the WSM this time instead of the BGE and also using the Stoker automatic temperature controller. I am goin gto let it go a few hours at 250 then ramp it up to 300 to finish it off quicker. Hopefully this one turns out better than the last.





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Old 08-28-2011, 03:08 PM   #2
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Looks like a great start! Good luck.
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Old 08-28-2011, 09:29 PM   #3
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What is this Stoker unit? I need a reliable temp. monitor. Is this also a blower type unit? jb
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Old 08-28-2011, 09:40 PM   #4
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Quote:
Originally Posted by pitbossJB View Post
What is this Stoker unit? I need a reliable temp. monitor. Is this also a blower type unit? jb

Yep. www.rocksbarbque.com
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Old 08-28-2011, 11:03 PM   #5
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Brisket is coming along. The internal temp is up to 182. I figure another couple hours and it will be ready. I upped the temp on the WSM to 300 to help speed it along.



Since there was no way the brisket would be done in time for dinner, I subbed in a tri-tip.




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Old 08-29-2011, 03:11 AM   #6
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Here is the finished brisket. I chopped the point into cubes and sliced the flat. This has been my best attempt so far, but still not perfect. The bark is a little tough (maybe I need to foil) and the flat was not as juicy as I had hoped, but wasnt overly dry. The point was very juicy and yummy.
I am looking forward to tomorrows dinner. I may even fry up some with my eggs for breakfast (which is in 4.5 hours...I need to go to sleep).

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Old 08-29-2011, 04:48 AM   #7
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Try the hot and fast brisket method. I find it produces a better product and it does include wrapping in foil.
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Old 08-29-2011, 07:04 AM   #8
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that looks farkin phenomenal!
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Old 08-29-2011, 07:10 AM   #9
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looks good to me! but its hard to tell completely by pics. i have some good looking pics last week but in reality i thought it was dry :( its not easy to get that perfect brisket. im still trying to get there myself. my point was very juicy and tasty also. very tender. but the flat was dry. seems to be about the same as yours. good job tho and good luck with the next! we will nail it!
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Old 08-29-2011, 07:50 AM   #10
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Looks good to me. Burnt ends are out of this world!
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