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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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Old 01-07-2012, 09:33 AM   #1
big brother smoke
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Default I am cooking a brisky today....

Anyone care to see pron?

We may also put some wangs in the smoke featuring the Rub Company this evening with some ABTs and a salad (gasp)!
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Old 01-07-2012, 09:35 AM   #2
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Quote:
Originally Posted by big brother smoke View Post
Anyone care to see pron?
Heck yes!
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Old 01-07-2012, 09:36 AM   #3
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I'll show you mine if you show me yours
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Old 01-07-2012, 09:39 AM   #4
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Heck yeah! Let's see it!
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Old 01-07-2012, 09:47 AM   #5
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Have been thinking of doing a brisket myself, but isn't going to hapen this weekend. So I will live throught yours this weekend.
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Old 01-07-2012, 09:49 AM   #6
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You tease!

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Old 01-07-2012, 09:52 AM   #7
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I remember how tasty your brisket was at the SoCal Bash. I want to vicariously enjoy this one. Can't do it without pron.
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Old 01-07-2012, 10:17 AM   #8
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Welp, I am cooking this one on the UDS at 270º. We are having a little get together tonight with a buddy and his wife and kids. Soon as the cooker gets up to temp I will be back with some "before" photos.
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Old 01-07-2012, 10:24 AM   #9
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Can't wait!
What's the estimated cooking time...maybe I'll be on time to catch a Phlight!
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Old 01-07-2012, 10:31 AM   #10
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Quote:
Originally Posted by Phubar View Post
Can't wait!
What's the estimated cooking time...maybe I'll be on time to catch a Phlight!

I am predicting 7 hours or so. So, If I get it into the smoke at 9am PDT and let it rest starting at 4p. We should be slicing around 7pm lil Bro! I'll get the spare bedroom prepared for Padwan and you.
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Old 01-07-2012, 10:51 AM   #11
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Quote:
Originally Posted by big brother smoke View Post
I am predicting 7 hours or so. So, If I get it into the smoke at 9am PDT and let it rest starting at 4p. We should be slicing around 7pm lil Bro! I'll get the spare bedroom prepared for Padwan and you.


Thanks for the info Big Bro....probably gonna do my Phirst "real" brisket tomorrow,it's thawed right now so there's no turning back!
I think it's a Phlat without the point...the part that you slice up in strips.
It's imported from the US.
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Old 01-07-2012, 10:56 AM   #12
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Quote:
Originally Posted by big brother smoke View Post
Anyone care to see pron?
No thanks.

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Old 01-07-2012, 11:14 AM   #13
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This thread's got me thinking that I need a trip to the Restauarant Depot today.
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Old 01-07-2012, 11:15 AM   #14
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^^^Good one, Ron_L!

Here are some before pics:







So, let's time this thing and look at the gradual rise in temps via the Igrill. I will be foiling at 160º. The Ique 110 has the UDS locked in precisely as I type.

This brisky was injected with Kosmo's Beef injection and patted with the Peppered Cow.
Whilst foiling, I will place some injection marinade in the foil approximately 2-3 ounces.

Edit: I am using Nature's Glo Lump and two nice 3"x 3" chunks of Hickory from my new chunk supplier Fruita Wood Chunks.
Stay Tuned!
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Last edited by big brother smoke; 01-07-2012 at 11:34 AM..
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Old 01-07-2012, 11:24 AM   #15
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Talk about funny, I was thinking about doing a brisket for my Birthday tomorrow, will be watching.
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