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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 11-13-2012, 06:46 AM   #1
Knows what a fatty is.
Join Date: 03-17-12
Location: Marietta, Georgia
Default Rub/Inject or Both.... Final Results

I wanted to post my results from the previous thread request for my 1st smoked brisket attempt.

First I would say it went pretty well, but far from perfect. Since I am temporarily dislocated from my Home in GA, my WSM is sitting in the corner of my Apartment not doing me a bit of good so I had to use the old standby for this smoke.

It turned out very moist and flavorful but not near enough bark or smoke flavor.

Things I would do different next time.

1. I will smoke with wood not chips.
2. I will put the meat on cold not room temperature. (just to see if it will produce a better smoke ring)
3. I will try my hand at injecting as well as with a rub.
4. I will go lighter on the rub.
5. I will use USDA Choice.
6. I will cook a little higher than 220.
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Old 11-13-2012, 08:04 AM   #2
Is lookin for wood to cook with.
Mklade's Avatar
Join Date: 10-29-12
Location: New Braunfels, TX

Smokin a 13 lb. packer today, using oak lump charcoal and mesquite chunks. Cooking on a New Braunfels Black Diamond offset(modded) @ around 285. Trying a Swift USDA packer, market trimmed(could not find any Meyer packers), also I am not going to soak the mesquite chunks.
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