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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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Unread 01-28-2013, 11:13 AM   #1
Fatback Joe
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Default Brisket (pron)

Been craving burnt ends and needed to stock the freezer with some brisket so I picked one up during the week. I had it on the agenda for Sunday since both of my kids had basketball games on Saturday. I caught a cold during the week and by the weekend had no real interest in messing with it, but the show must go on.

14.88 lber with a nice thick flat.



Trimmed out most of the hard fat between the point and flat, was going to do a bit more, but was feeling pretty run down and just said "screw it, good enough"



Gave it a blast of rub and put it back in the fridge for the night.



Sunday morning the alarm went off to get up and start the smoker since the brisket was going to be supper as well as freezer filler. Pried myself out of bed and got things going and went right back to bed. Finally got up to check on things a few hours later and found the smoker to be running around 315 instead of the 250 or so that I generally run.

Pulled it off to rest and wrapped it in butcher paper. Noticed the outside was hard...........never cooked one that hot, is that normal at that temp range. Not a H n F guy so



Separate the point and flat.......burnt ends from the point.



Some slices thrown on the plate for the kids that oddly do not like burnt ends that much.



And had the burnt end sandwich I had been craving........actually made me feel a little better.

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Unread 01-28-2013, 11:42 AM   #2
gaspipe1
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looks great! nice work
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Unread 01-28-2013, 12:10 PM   #3
Bludawg
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Nice cook
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Unread 01-28-2013, 12:12 PM   #4
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Nailed it!
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Unread 01-28-2013, 12:16 PM   #5
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Wait. You cook?









That's a gorgeous smoke ring. Love the sammie!
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Unread 01-28-2013, 12:18 PM   #6
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A brisket to be proud of right there.

Some of the Texas joints cook great brisket at 400 degrees.
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Unread 01-28-2013, 12:19 PM   #7
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Nice smoke ring!
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Unread 01-28-2013, 12:31 PM   #8
Mattmo
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Gorgeous, just gorgeous
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Unread 01-28-2013, 12:36 PM   #9
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Nice briski !!
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Unread 01-28-2013, 12:44 PM   #10
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Nuttin' wrong with that!
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Unread 01-28-2013, 12:49 PM   #11
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That would heal lots of stuff there! Nice Brisket
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Unread 01-28-2013, 12:56 PM   #12
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Looks great.
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Unread 01-28-2013, 01:56 PM   #13
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Outstanding!
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Unread 01-28-2013, 01:59 PM   #14
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Nice cook, that brisket looked great
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Unread 01-28-2013, 02:19 PM   #15
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Looks like a success to me!
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