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Old 10-09-2012, 01:08 AM   #1
Knows what a fatty is.

Join Date: 05-14-12
Location: Phoenix, AZ
Default Taking another shot at brisket...

Well, I haven't done a bricket in a while, so I decided to give it another go. I've had some success with it before, but I'm still learning. I decided to try going at a bit higher temp (trying to convert from 220 degrees all the time for everything), so I let the smoker get up to 240-250 (baby-steps!).



In at around 250 with hickory smoke:

Point done about 7 hours in:

Cubed up for burnt ends:

Tossed with rub and sauce:

Burnt ends done:

The flat was probe tender at about 11 hours. I forgot to take pictures of it before slicing:

Overall, I was pretty happy with the results. I did a much better job trimming prior to cooking this time around. The brisket was just a wee bit on the dry side, but still very good. The burnt ends were awesome! There were some inedible parts on the ends (REAL burnt ends), but that was only a small percentage of it. Still more to learn...so I guess I'll have to make more!
Weber OTG 22.5 Kettle / Char-Griller Outlaw / Backwoods Party / Cob-Style Wood-Fired Pizza Oven

Always remember that [COLOR=red][I]you[/I][/COLOR] are [COLOR=red]unique[/COLOR] and [COLOR=red]special[/COLOR], just like [COLOR=red][I]everybody else[/I][/COLOR]. :mrgreen:
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Old 10-09-2012, 06:19 AM   #2
somebody shut me the fark up.
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Join Date: 07-30-11
Location: Pemberton, New Jersey

Practice makes perfect... Looks great.
We must never forget that the highest appreciation is not to utter words, but to live by them - JFK
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Old 10-09-2012, 09:07 AM   #3
is One Chatty Farker
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Join Date: 06-21-06
Location: Lawrence, Kansas - The Great American Outback

That looks delicious!
It took me about 20 briskets over a couple year's time and keeping a log of what I did for each cook before I finally got to a point where I was happy with how they come out.
We should be too big to take offense and too noble to give it. - Abraham Lincoln
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Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295
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Old 10-09-2012, 09:39 AM   #4
is Blowin Smoke!
Join Date: 06-29-12
Location: Thomaston, CT

Looks good! You give me hope for when I try my first.
hopelessly, helplessly, happily addicted (to a shipload of Webers)
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Old 10-09-2012, 12:08 PM   #5
Knows what a fatty is.

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Join Date: 08-09-12
Location: Colville, Washington

Now that looks like some mighty fine eating right there. Those burnt ends look like you nailed them. Great job. After reading about the success from the fellow brethren on hot and fast, I did my last brisket like that and it turned out great. Don't think I will ever go back to the slow method.
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