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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 12-30-2011, 10:17 PM   #1
James Montigny
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Default My first brisket and burnt ends

Before smoking the new year's eve brisket, I decided to do a practice run.




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Unread 12-30-2011, 10:19 PM   #2
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well then, that sure looks good for a 1st try.
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Unread 12-30-2011, 10:19 PM   #3
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Looks great!
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Unread 12-30-2011, 10:19 PM   #4
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Looks like you got it my man!
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Unread 12-30-2011, 10:19 PM   #5
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It looks tasty! Tell us your cooking process and rubs.
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Unread 12-30-2011, 10:22 PM   #6
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Your a natural
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Unread 12-30-2011, 10:41 PM   #7
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Quote:
Originally Posted by Dallas Dan View Post
It looks tasty! Tell us your cooking process and rubs.
Nothing special on this run, just made a simple rub i got from
http://www.virtualweberbullet.com/brisket2.html and followed the author's instructions.

1/8 cup salt
1/8 cup black pepper
1/8 cup paprika
1 TBSP granulated garlic
1 tsp dry mustard


A slight deviation from the Gary Wiviott methods I've clinged to thus far, but I am pleased with the results.
I had to slice thick to keep it from falling apart when you pick it up.

I loaded the WSM with 3/4 of the chamber full of unlit lump charcoal
then added a full Weber chimney full of glowing coals.
I did my best to keep temps between 225-250 by adjusting vents, adding charcoal and gapping the door as needed.
For the most part, I just watched the remote gauge and left it alone.
The WSM doesn't need much attention; I added water once and charcoal twice.

I mopped it with a 3:1 mix of apple juice and peanut oil at the 5 and 7.5 hour marks.
I pulled the flat off when it reached 188* and foiled/toweled it for 30 minutes before slicing.
I put the point back on for an additional 4 hours then cut it into burnt end chunks.
I sauced/foiled them for the last 20 min.

I'll do pretty much the same thing for tomorrow's cook, but I'll need twice as much meat and some MOINK to feed that crowd.


Oh, and I also tossed in 4 baking potatoes between two of the 3-hour checkpoints for fun.
We had those with dinner. No pics, the kids wolfed them down.
Butter, salt, pepper, foil. 3hrs @ 225, left in foil for 30 min afterwards. Again, nothing special.
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Unread 12-30-2011, 11:02 PM   #8
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Looks terrific!
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Unread 12-30-2011, 11:11 PM   #9
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Looks like you nailed it!
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Unread 12-30-2011, 11:14 PM   #10
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Looks like your ready to go!
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Unread 12-30-2011, 11:20 PM   #11
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Looks perfect!
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Unread 12-31-2011, 01:11 AM   #12
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Yup, he nailed it!
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Unread 12-31-2011, 03:03 AM   #13
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looks like a successful test run right there.
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Unread 12-31-2011, 05:19 AM   #14
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That is an excellent looking brisket.
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Unread 12-31-2011, 05:33 AM   #15
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Ive never had brisket before; that looks extremely Delicious.
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