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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 03-25-2012, 04:35 AM   #16
AustinKnight
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Quote:
Originally Posted by OldDominionSmoker View Post
good looking brisket. did u make the slaw as well?
The slaw I didn't make completely my HEB sells a "slaw kit" that is really good and I dress it up a little more with garlic peeper and jalapenos good stuff.
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Unread 03-25-2012, 04:47 AM   #17
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Super.
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Unread 03-25-2012, 06:43 AM   #18
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Awesome looking brisket!!!
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Unread 03-25-2012, 07:02 AM   #19
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Fantastic looking brisket ....
<DROOLING.....>
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Unread 03-25-2012, 07:06 AM   #20
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Curious as to why it rested for 4 hrs. Part of your process, or just didn't need it for 4 hrs? Looks great BTW and I am planning to test a fast cook shortly (when I catch them on sale... my God, why are they so expensive?? lol).
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Unread 03-25-2012, 10:02 AM   #21
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Looks perfect.

I don't trust my main fridge for wet aging and don't have a separate fridge.

Did you injected this one with phosphates?
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Unread 03-25-2012, 04:44 PM   #22
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Quote:
Originally Posted by tjus77 View Post
Curious as to why it rested for 4 hrs. Part of your process, or just didn't need it for 4 hrs? Looks great BTW and I am planning to test a fast cook shortly (when I catch them on sale... my God, why are they so expensive?? lol).
It's part of my process of making me feel like I'm doing a low and slowwwwww cook by giving it a 4h rest No but seriously I like a long rest after smoking a brisket in a cooler one reason is because I don't need it for 4h but the other is cause I like to slowly cool the meat and redistribute the juices throughout the meat, resting is a good thing. Ya brisket or meat in general is pricey these days but a man needs his meat and women do to






Quote:
Originally Posted by ---k--- View Post
Looks perfect.

I don't trust my main fridge for wet aging and don't have a separate fridge.

Did you injected this one with phosphates?

Ya I used my MINI fridge to hold this brisket at around 33-38* I only opened it to flip the meat once a week. No phosphates were used in this experiment, but the next one I wet age will be done for 70 days and injected with my super secret solution
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Unread 03-25-2012, 04:55 PM   #23
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Looks fantastic! Very nice.
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Unread 03-25-2012, 04:58 PM   #24
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That looks fantastic! I've never wet aged more than 30 days. Will try longer next go round.
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Unread 03-25-2012, 05:10 PM   #25
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Quote:
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That looks fantastic! I've never wet aged more than 30 days. Will try longer next go round.
I made my meat guy at Costco's open up a whole other case to get the date and it was Jan 25 and I bought it Feb 25 he said they had never been frozen. I told him what I was doing and he said he dry ages steaks at his house in a fridge, cool guy good luck with your next one brotha
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Unread 03-25-2012, 07:20 PM   #26
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Dude, that really looks top-notch. Nice work and I bet that was some sweeeet brisket. Congrats and thanks for the post-up!
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Unread 03-30-2012, 02:54 PM   #27
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Here is the video I did on the this brisket showing the cookery of the thing

https://www.youtube.com/watch?v=5REO5c1rMnE
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Unread 03-30-2012, 04:14 PM   #28
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Not sure how I've been missing this thread, but glad I'm seeing it now - nice work!

I've been using BP lately as well. I don't know if it works better or not, but it sure is cheap and it's also great for putting down on the area where I'm working and keeping it clean.
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Unread 03-30-2012, 04:27 PM   #29
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Quote:
Originally Posted by gtr View Post
Not sure how I've been missing this thread, but glad I'm seeing it now - nice work!

I've been using BP lately as well. I don't know if it works better or not, but it sure is cheap and it's also great for putting down on the area where I'm working and keeping it clean.
Thx brother:thumbup: Ya it sure is man, I also love to use it on my prep area easy clean up:D

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Unread 03-30-2012, 05:02 PM   #30
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All looks Super AustinKnight. Do you know of a reference for wet aging brisket? I would like to try that.
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