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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 10-08-2012, 10:16 PM   #1
chicagokp
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Default Brisket on the midi

Have a coworker coming into town tomorrow and we decided to do a potluck. He said he wanted brisket and I am happy to oblige.

Trimmed the hard fat and seasoned with some SM SeasonAll, peppered cow and pecan. I have to fold it over to fit. Point down and far cap to the outside.



It is 10 pm here so it's time to get some shut eye. The IQ 110 is on watch tonight.
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Old 10-08-2012, 10:39 PM   #2
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Can't wait to see the results
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Old 10-09-2012, 07:43 AM   #3
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Looking good so far. I am guessing I will pull it off to rest in the next 30-60 minutes. It was super windy here last night so I was glad I hooked up the IQ.



Bark looks ok on the ends. After 5 hours or so it unfolded and fit flat so that may be the cause of less bark in the middle.
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Old 10-09-2012, 07:49 AM   #4
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Oh my..

That looks Amazing!!
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Old 10-09-2012, 09:03 AM   #5
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Off the smoker. Bark looks good.

ImageUploadedByTapatalk1349791325.642375.jpg

Flat and point separated

ImageUploadedByTapatalk1349791370.052197.jpg

Point cubed and seasoned with SM sweet seduction and cherry. Back on for another hour or two.

ImageUploadedByTapatalk1349791431.787477.jpg
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Old 10-09-2012, 09:15 AM   #6
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Wohoo... I bet the North 'burbs of Chicago had a wonnerful aroma lingering last night. Looks Awesome! Cheers!!!
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Old 10-09-2012, 01:00 PM   #7
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Nice work!
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Old 10-09-2012, 01:08 PM   #8
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Looking great from here too!!
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Old 10-09-2012, 03:38 PM   #9
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Looks good. When I did my brisket on my mini-WSM, I added a bit more rub after unfolding. That seemed to help preserve some bark on the inside folded over portion.
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