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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 04-01-2012, 08:52 AM   #1
daninnewjersey
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Default Biggest hot and fast brisket to date

Got an order for brisket....they wanted the whole thing. Got a 15 pound packer (my biggest to date). Trimmed minimally and seasoned liberally. Put it in the drum at 225 and let her crank up to 325. She bounced between 325 and 350. Foiled when it looked good and starting probing about an hour after that.

Didn't check internal temp at all and pulled her off at about the 5 hour 30 minute mark. She rested about an hour and then sliced her up. Didn't separate the point as I kinda like the big slices the point produces...so does my customer.
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Last edited by daninnewjersey; 04-15-2012 at 08:25 AM..
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Unread 04-01-2012, 09:55 AM   #2
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Quote:
Originally Posted by daninnewjersey View Post
Got an order for brisket....they wanted the whole thing. Got a 15 pound packer (my biggest to date). Trimmed minimally and seasoned liberally. Put it in the drum at 225 and let her crank up to 325. She bounced between 325 and 350. Foiled when it looked good and starting probing about an hour after that.

Didn't check internal temp at all and pulled her off at about the 5 hour 30 minute mark. She rested about an hour and then sliced her up. Didn't separate the point as I kinda like the big slices the point produces...so does my customer.
Very nice looking briskie dan, HH is the only way i smoke briskets.
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Unread 04-01-2012, 10:09 AM   #3
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Quote:
Originally Posted by Zin View Post
Very nice looking briskie dan, HH is the only way i smoke briskets.
Coming from a Texan to a NJ guy that means a lot....thanks.....
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Unread 04-01-2012, 10:17 AM   #4
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Looks good. So never checked IT? How was the texture?
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Unread 04-01-2012, 10:30 AM   #5
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Nice brisket!
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Unread 04-01-2012, 10:39 AM   #6
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looks great
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Unread 04-01-2012, 10:42 AM   #7
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Beauty!

I've got to try hh one of these days...
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Unread 04-01-2012, 01:47 PM   #8
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Looks great!
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Unread 04-01-2012, 02:41 PM   #9
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Quote:
Originally Posted by LMAJ View Post
Looks good. So never checked IT? How was the texture?
Texture was great....probed just like the warm butter everyone talks about. Slices were easily pulled apart. Don't think I will check an internal temp again...doesn't really seem necessary. The probe test is all I care about now....that and having enough alcohol around while cooking.....
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Unread 04-01-2012, 03:20 PM   #10
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15 pounds in under six hours is incredible!
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Unread 04-01-2012, 04:54 PM   #11
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it sure does look good, and great time frame for that large of a brisky.
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Unread 04-01-2012, 05:26 PM   #12
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Looks awesome!

Toad
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Unread 04-01-2012, 05:35 PM   #13
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Looks great!
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Unread 04-01-2012, 06:11 PM   #14
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Nice
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Unread 04-01-2012, 07:08 PM   #15
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dang thing needed it's own zip code...heh. HnF is the way to go. Nice work!
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