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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 12-22-2012, 07:08 PM   #31
tish
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He pulled it at 200*, nice bark, probe tender, and it's wrapped up in towels in the cooler as I write this. Has about another two hours to go in the cooler. By the way, all but polished off the amazing brisket you brought us for dinner tonight. That boy is a brisket eating machine! We'll let you know how Michael's comes out.
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Old 12-22-2012, 07:11 PM   #32
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Quote:
Originally Posted by tish View Post
He pulled it at 200*, nice bark, probe tender, and it's wrapped up in towels in the cooler as I write this. Has about another two hours to go in the cooler. By the way, all but polished off the amazing brisket you brought us for dinner tonight. That boy is a brisket eating machine! We'll let you know how Michael's comes out.
Sounds like a successful cook - congrats on nailing it on your first time.
It took me a few years - LOL!
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Old 12-22-2012, 07:21 PM   #33
tish
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Hey... it was all you and Michael. I just did the dishes.
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*When all else fails, just ask yourself ?Quid faceret Gore et Landarc??
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Just a little pyro at heart! Who's got the hot dogs?
Bubba Keg, Weber Genesis E-310 NG
Mini WSM, Shhh!!! Michael's surprise
Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest!
~~~~~~~~~~~~~~~~~~
Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!
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Old 12-22-2012, 07:29 PM   #34
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Fantastic job BBQ Bandit!! way to spread the Brethren spirit

Tish looking forward to the pron from Michael's brisket

pwa
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Old 12-22-2012, 07:31 PM   #35
tish
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Originally Posted by pwa View Post
Fantastic job BBQ Bandit!! way to spread the Brethren spirit

Tish looking forward to the pron from Michael's brisket

pwa
As soon as I can figure out how to get the crappy pics out of the cell phone and onto the computer, I'll put them up.
__________________
*When all else fails, just ask yourself ?Quid faceret Gore et Landarc??
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Just a little pyro at heart! Who's got the hot dogs?
Bubba Keg, Weber Genesis E-310 NG
Mini WSM, Shhh!!! Michael's surprise
Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest!
~~~~~~~~~~~~~~~~~~
Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!
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Old 12-23-2012, 08:41 PM   #36
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Sorry it took me so long to get these posted, Bandit, but here they are.

The master and the padawan
[IMG][/IMG]

Bandit's brisket... or what's left of it by the time I got the camera.
[IMG][/IMG]

It was very moist, and very tender. He felt it was overdone a little, but I don't see how it could have been better.
[IMG][/IMG]

Then there was Michael's brisket. He wanted to do everything himself.
[IMG][/IMG]

First time jitters....
[IMG][/IMG]

Michael injected his brisket, whereas Bandit did not.
[IMG][/IMG]

Pulled at 200*, which was probably a little early.
[IMG][/IMG]

But he was proud of it.
[IMG][/IMG]

It did have nice bark....
[IMG][/IMG]

....and a nice smoke ring, too. Thanks, Bandit, for helping my son through his first one.
[IMG][/IMG]
__________________
*When all else fails, just ask yourself ?Quid faceret Gore et Landarc??
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Just a little pyro at heart! Who's got the hot dogs?
Bubba Keg, Weber Genesis E-310 NG
Mini WSM, Shhh!!! Michael's surprise
Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest!
~~~~~~~~~~~~~~~~~~
Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!
tish is offline   Reply With Quote


Old 12-23-2012, 08:42 PM   #37
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Wow, nice!
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Old 12-23-2012, 09:18 PM   #38
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That's awesome! That's a great first brisket... better than my first one.
(both briskets were done without any foiling, spritzing, or wrapped in paper partway thru the cook.)

The picture of the remnants were after I used the backside of the blade and showed Michael and Tish how the flat and point separated without any resistance once the optimum tenderness was reached. Then the point was cubed, drizzled with au jus, then devoured right off the cutting board!

No one walked away hungry that day... LOL!

[Strong is the force, is this one]

Congrats Grasshopper!
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Old 12-23-2012, 09:50 PM   #39
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Fantastic!! good Job!! think we have another Brisket master in the making :)
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Old 12-23-2012, 10:06 PM   #40
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great stuff !!!

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