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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 12-25-2011, 08:33 PM   #1
LittleDick'sBBQ
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Default Little Dick's Merry Christmas brisket pr0n

Merry Christmas, y'all!

This year I decided to do a southern-style Christmas for the family (We DO live in SOUTHERN New England!).

bbq brisket
MOINK balls
homemade macaroni and cheese
homemade baked beans
sweet potatoes

I started with a 13+ .lb packer that I got from the Wall Mart. I injected it Saturday night with a combination of Kosmo's Beef Injection and broth.








I went without mustard this time AND I decided to wait until the morning of the schmoke to apply the rub (didn't want the salt in the rub to draw out moisture). In the AM, I got the fire lit and hit the brisket with olive oil, Simply Marvelous cherry rub, salt, pepper, garlic powder, onion powder, and red chili flakes.



While the brisket was schmoke-surfing, Christmas happened at Little Dick's house. My beautiful wife got me the best present EVER..a Maverick ET-732 Wireless Barbecue Thermometer Set. Yay!

Out with the old:


In with the NEW:



I only wish I had it earlier so I could play with it more!

Here it is before coming off the Weber OTG:


And some various shots of the finished product.









I took Brethren advice and found the grain and trimmed a bit off the end to guide my cutting later. It worked...thanks!

In the "it-can-always-get-better" department, the meat WAS a little dry in the flat part (the "flat," right?). I may try going without injecting next time. I let the schmoking go to internal temperature go to 162F in the thickest part and 213F foiled (juice added to the foil) in the oven. Maybe I am cooking it too long?

Thanks for looking! Merry Christmas.
Little Dick
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Unread 12-25-2011, 08:36 PM   #2
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Looks delicious!
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Duh.
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Unread 12-25-2011, 08:48 PM   #3
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every brisket ive done has been pretty dry....and ive pulled them early, late, tender, butter tender, etc. and cant get a lot of juice from the flat. Only place I can get packers is wally world, which Im starting to think their meat is just not that good.

Either way, Id hit that!
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Unread 12-25-2011, 08:52 PM   #4
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Im Still New to alot of this ..But May be the Overall Temp(of the briskit) at the END of the Cook may cause it it to be somewhat dry ????
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Unread 12-25-2011, 08:57 PM   #5
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What did you think of the flavor of the Kosmos?
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Unread 12-25-2011, 09:05 PM   #6
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Quote:
Originally Posted by morgaj1 View Post
What did you think of the flavor of the Kosmos?
I gotta tell ya, I'm not really sure. I am beginning to question injection as a prep. method. I don't think I can taste it at all. Maybe I'm doing it wrong?

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Unread 12-25-2011, 09:21 PM   #7
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if you could not taste kosmos maybe it was not enough. did you inject with the grain "less seams to run out while resting and no stain marks". not sure what theprobe test felt like, but 213 sounds like a little too far, although last year i took a first place with a 212 internal . did you dip slices back in juices from foiling?
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Unread 12-25-2011, 10:43 PM   #8
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It looks like it is falling apart in the pictures. That tells me that it was overcooked. Once the flat gets to 190, forget about the temp and go by feel. It may take a little more experience, but once you feel it, you'll know it. Your probe will slide in with little resistance. Check several places.
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Unread 12-25-2011, 11:14 PM   #9
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Yup, you simply overcooked it. I do not know many who can master brisky early on; it takes practice! I once heard HarborMaster say you get consistent after 50 or so Briskets.
I think that thought is spot on!
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Unread 12-26-2011, 02:00 AM   #10
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it does look maybe a little overcooked if it went to 213 but you can always chop it or pull it and make bbq sandwiches.
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Unread 12-26-2011, 04:18 AM   #11
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Quote:
Originally Posted by big brother smoke View Post
Yup, you simply overcooked it. I do not know many who can master brisky early on; it takes practice! I once heard HarborMaster say you get consistent after 50 or so Briskets.
I think that thought is spot on!
I have to disagree.I've done many briskets and have never had one bad cook probably because I took the advice I learned here and applied it to each and every cook. The key is the probe test.Take a probe and slide it into the meat and when it feels like soft butter it's good to go. Wrap in a towel and into a cooler for a bit of time. It will go up a bit in temp and also absorb the juices.
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Unread 12-26-2011, 07:42 AM   #12
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Quote:
Originally Posted by Skidder View Post
The key is the probe test.Take a probe and slide it into the meat and when it feels like soft butter it's good to go. Wrap in a towel and into a cooler for a bit of time. It will go up a bit in temp and also absorb the juices.
Thanks for the insight. I probe-tested the brisket through the foil once I was at 210F internal (already too much?) and still felt some resistance, especially in the flat end.

Once I pulled it from the oven, I wrapped it in two towels and secured it in the Soft Super Cooler for 3 hours. It was still to hot to handle when I took it out to cut.

Happy Boxing Day!
Little Dick

P.S. I LOVE this thing!

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