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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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Old 12-26-2012, 03:49 PM   #1
This is not your pork!
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Join Date: 04-24-12
Location: Linz, Austria
Thumbs up 30th Q: The PERFECT Beef - Lemon Peppered Xmas Brisket H&F 5H30 - Aaron, TASTE THIS! [w/ pr0n]

Due to the pavilion gone kaput, I had to pause for more than two weeks, and because I could not stand it any more, I finally had to give Smokey a new temporary home.

So here we go again, starting with the breast core of a young Austrian bull with the weight of 12.90 lbs. This time it was left completely untrimmed, as there was no part with more than about 1/4" of surface fat.



Smokey had to give it all, which meant a full chimney of lemon lump to get things started



Minion style for H&F with a single piece of mesquite buried in the center of a full charcoal ring. All intakes fully opened for the entire cook it peaked at 426°F, which is a new record for my WSM.



A new batch of our 'Essence of Q' sauce onto the lower grate directly under the brisket to catch some juices as the special ingredient



Lemon peppered brisket on upper grate



Hitting IT 165°F meant foiling in 50:50 Worchestershire Sauce + Water



Overview of the new temporary cooking area. Smokey is now below the carport, instead of the lowest deck of the gardens.



It took a total of 5 hours and 30 minutes to hit IT 203°F in the flat, then it went straight into the oven at 200°F for resting. This is how it looked after unfoiling:



And back into the oven at max. grill for re-crisping



Of course there was freshly baked self-made rye bread



Well, I present THE brisket smoked to perfection!

Moving the cutting board made it wobble like jelly, exactly as seen on the videos about Aaron's briskets. It was super juicy with a crispy spicy bark, perfect deep red smoke ring, and the tissue was just strong enough to make it into your mouth to melt there like butter! It was incredible, although a little on the fatty side, the melting tissue and buttery fat, as well as the four pepper blend with a good amount of lemon zest made it beef from heaven!

Let the following pictures water your mouth:















Your 'Essence of Q' sauce with a nice viscid consistency after a real good reduction from being in the smoker for the entire duration of the cook



And that's what my plate looked like



Happy Farking Christmas to all you Farkers out there!
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Old 12-26-2012, 03:58 PM   #2
Dirtbuddy
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Nicely done all around!

Wish the grates on my WSM looked 1/2 that shiny. What's your method for keeping them so purdy?
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Old 12-26-2012, 04:07 PM   #3
Brauma
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Most excellent pics! Now I'm really hungry!
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Old 12-26-2012, 04:24 PM   #4
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Join Date: 04-24-12
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Quote:
Originally Posted by Dirtbuddy View Post
Wish the grates on my WSM looked 1/2 that shiny. What's your method for keeping them so purdy?
They get oiled before every cook, get scrubbed with the grill brush the day after, and then oiled again or sometimes they go into the dishwasher.
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Old 12-26-2012, 05:28 PM   #5
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Looks like you knocked that one out of the park!!
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Old 12-26-2012, 05:41 PM   #6
Mason Dixon Bowhunta
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OMG that looks delicious. Nice job.

That view off of the back of your house looks pretty nice as well.
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Old 12-26-2012, 06:24 PM   #7
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Looks delicious!
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Old 12-27-2012, 04:48 AM   #8
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Quote:
Originally Posted by Mason Dixon Bowhunta View Post
That view off of the back of your house looks pretty nice as well.
Yes, you can see the other side of the wooded valley our hillside estate is located in. It's nice here at the edge of the city, fresh air, lots of wood (unfortunately only softwood), and now even Smokey has a roof that can not be destroyed by weather, maybe I just should keep it there, it's a lot easier not having to walk down to the lowest deck of the gardens when cooking.
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Old 12-27-2012, 05:54 AM   #9
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Phinely done Sir!
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Old 12-27-2012, 12:23 PM   #10
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That Brisky looks awesome. Quick question: You say that after foiling, you went straight to oven at 200? If so, how long did you hold it there, and my real question: Did your bark firm back up? I've foiled a few times, but the bark really seems to suffer as a result, and never seems to recover to the "chewy" texture I like. Thanks.
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Old 12-27-2012, 12:30 PM   #11
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No, it got foiled at IT 165°F, then back on the smoker at max heat till IT 203°F, then straight into the oven at 200°F for resting. It stayed there for several hours. The bark has been re-crisped by putting it back into the oven unfoiled at max grill for a short time.
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Old 12-27-2012, 12:32 PM   #12
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Old 12-27-2012, 12:45 PM   #13
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Looks great! The pictures really did "water my mouth!"
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Old 12-27-2012, 12:54 PM   #14
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All I can say is wow!
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Old 12-27-2012, 01:09 PM   #15
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We just ate it for dinner again, cold, sliced thin, on the self-made rye bread coated with the 'Essence of Q' sauce. Man, what a treat, it's even better served cold!

Still melding in my mouth, the fat, the muscle, it's so ultra tender.
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