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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 01-23-2012, 01:55 AM   #46
Pit Master Fraz
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Gonna give this a try, brisket has been giving me problems
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Unread 01-23-2012, 02:52 AM   #47
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Nice brisket.
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Unread 01-23-2012, 03:34 AM   #48
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That brisket looks really good, Joe. But I don't understand. If a brisket can be cooked hot and fast, and turn out this good, what's the advantage of cooking it low and slow for a really long cook? Why would folks still do it that way?
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Unread 01-23-2012, 09:58 AM   #49
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A very nice cook! That briskie looks outstanding. Thanks for sharing.
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Unread 01-23-2012, 10:07 AM   #50
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Very Nice
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Unread 01-23-2012, 10:25 AM   #51
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Quote:
Originally Posted by tish View Post
That brisket looks really good, Joe. But I don't understand. If a brisket can be cooked hot and fast, and turn out this good, what's the advantage of cooking it low and slow for a really long cook? Why would folks still do it that way?
More time so sit around smelling smoke and drinking beer...
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Unread 01-23-2012, 08:37 PM   #52
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Quote:
Originally Posted by tish View Post
That brisket looks really good, Joe. But I don't understand. If a brisket can be cooked hot and fast, and turn out this good, what's the advantage of cooking it low and slow for a really long cook? Why would folks still do it that way?
I don't know. Some people like doing the long cooks, I guess.
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Unread 01-23-2012, 09:50 PM   #53
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Duuuuude, awesome as usual!!! I'm having members of my adult hockey team over for Super Bowl and will try this recipe on my Keg. Thanks!
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Unread 01-23-2012, 09:57 PM   #54
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Got a question....Did you put it back in the pan again after you applied the molasses glaze?
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Unread 01-23-2012, 10:11 PM   #55
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I believe I put it right on the grate with direct heat. You can use a sweet BBQ sauce, a rub with sugar in it, or the glaze. Either one will work fine.
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Unread 01-23-2012, 10:16 PM   #56
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Now wait just a cotton-pickin minute.......you CAN'T cook a brisket in 4.5 hours!







Looks good Joe! Looks REAL good. Don't know how I missed this the first go round....
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Unread 02-04-2012, 07:39 PM   #57
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So I'm using this method today, in the resting in the cooler period at this point, took 5 hours on my keg to probe like butter. Thermapen was showing 211d....lovin this!
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Unread 02-04-2012, 10:09 PM   #58
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Quote:
Originally Posted by ozlites View Post
So I'm using this method today, in the resting in the cooler period at this point, took 5 hours on my keg to probe like butter. Thermapen was showing 211d....lovin this!
Sounds great! Got any pron?
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Unread 02-04-2012, 10:19 PM   #59
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Rested and foiled for 2 hours in a cooler between newspaper with a towel to cover. I've sliced the flat, had a nice ring from the mesquite I used. Had that pull and give texture, awesome. I chopped up the point and the fat had melted in a lovely beefy goo, im sure partly due to that beef consomme injection, way better than broth for sure.I'm sold,this is how i make a brisket from now on.
Thanks Bo!
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Unread 02-04-2012, 10:28 PM   #60
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Pron as requested!
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brisket, glaze, Hot and Fast brisket, inject, injection

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