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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 03-24-2012, 08:54 PM   #1
AustinKnight
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Did a choice brisket today wet aged it for 60 days smoked it fat side up for a hour n half at 225 with B&B oak and oaks splits. Flipped the meat fat side down and ramped up the temp to 350 for another hour n half then wrapped ....you guessed it butcher paper. Total cook time 4h 20min, 4 hour rest in a cooler.







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Old 03-24-2012, 09:24 PM   #2
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Nice 'cue, bro!
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Old 03-24-2012, 09:27 PM   #3
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Fantastic!
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Old 03-24-2012, 09:45 PM   #4
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good looking brisket. did u make the slaw as well?
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Old 03-24-2012, 09:47 PM   #5
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looks great, how tender did it come out?
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Old 03-24-2012, 09:47 PM   #6
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Looks like a damned fine meal.
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Old 03-24-2012, 09:57 PM   #7
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Looks yummy!
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Old 03-24-2012, 10:54 PM   #8
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Looks hittable for sure!
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Old 03-24-2012, 11:12 PM   #9
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More hot n fast proof, 4hrs 20min. Yeah, I got time for that. Very nice meal right there!
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Old 03-24-2012, 11:14 PM   #10
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Looking Good!!

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Old 03-24-2012, 11:23 PM   #11
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Looks edible to me!
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Old 03-24-2012, 11:32 PM   #12
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that does look awesome, great job.
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Old 03-25-2012, 12:26 AM   #13
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Ok... ready for my plate now. Looks farkin good, man!
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Old 03-25-2012, 12:38 AM   #14
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Looks very nice!
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Old 03-25-2012, 03:22 AM   #15
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Brethren this was a awesome brisket one of the best ones I have ever cooked, I will say I really do believe wet aging did play a big part in my finished product now I want to wet age a prime brisket. As for tenderness it was fork tender I was really shocked because I have done so many butcher paper briskets so many different ways, around 60 that this one was it. I'm not sure if it was aging it for so long or cooking it meat side down wrapped braising it in it's own juices tell it was prob tender (205) but if it was from aging I want to do 70 days with the same technique. I'll post a video in a few day's when I get time.
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