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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 01-30-2013, 12:35 AM   #1
cds9333
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Default Overnight 18# brisket

Smoking an 18.3 pound (pre-trim) prime brisket I picked up from Sams for a pot luck tomorrow. Here it is with a 7" santoku for size.



For ease and speed of cooking I split the flat and the point and seasoned with Bovine Bold.



The weather tonight is quite nice. A couple things you may notice, the welding blanket helps to keep the heat in/block wind. Also, I am using an Auber ATC and ET-732, but to keep them dry I put them in a plastic container that had a hole and grommet in the lid the wife had sitting around.



I'll be sure to post the results as long as I remember pictures in the morning.

EDIT: Forgot to mention that within 36 hours prior to this, it was over 70*F here.

Last edited by cds9333; 01-30-2013 at 02:04 AM.. Reason: Update weather
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Unread 01-30-2013, 12:37 AM   #2
BobBrisket
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Git er done!!!
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Unread 01-30-2013, 12:42 AM   #3
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Your one dedicated BBqer.
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Unread 01-30-2013, 01:02 AM   #4
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Sweet! I'm tuned in. Weather looks awesome too believe it or not.
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Unread 01-30-2013, 01:30 AM   #5
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You're gonna be eatin good tomorrow!
I wish my local Sam's sold packers
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Unread 01-30-2013, 02:23 AM   #6
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We had a little white stuff here yesterday morn. My redhead looked just like that when I woke up.
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Unread 01-30-2013, 02:59 AM   #7
cds9333
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Quick update @ ~3:00 a.m., power has gone off twice for several minutes in the last hour and the brisket is holding @ 153*.
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Unread 01-30-2013, 04:03 AM   #8
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Awesome endeavor!

Haven't seen snow here in a few years. It's predicted to be rainy 77 degrees and then clear up for sunny high 40-50 degrees tomorrow through the weekend.

I'm really wanting to cook a brisket on Monday. It'll be my first attempt.

I'll most likely be buying it from Sam's. Our Sam's has an excellent meat dept.

My rub order came in yesterday. I have both Bovine & Black Ops.

I'll be watching your thread throughout the day from work. Good luck!



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Unread 01-30-2013, 04:39 AM   #9
cds9333
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4:30 AM, just foiled the brisket (haven't mastered foil less brisket, yet).



As for the weather, it has finally stopped snowing. This was @ 3 at the previous update.

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Unread 01-30-2013, 04:46 AM   #10
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Wow, looks good. How many folks you going to feed with that bad boy?
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Unread 01-30-2013, 04:56 AM   #11
cds9333
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Quote:
Originally Posted by Freddy j View Post
Wow, looks good. How many folks you going to feed with that bad boy?
Well, it is for a work potluck today as two coworkers are moving on to other things. It will hopefully feed the up to 20 coworkers in the office.

I cooked a 17 pounder in early November that disappeared, though there were about 30 people. There was also a turkey breast and some ham, but the majority of both of those were left over.
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Unread 01-30-2013, 07:15 AM   #12
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That is a nice sized packer.........looks real good so far!
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Unread 01-30-2013, 07:17 AM   #13
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Looking good!
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Unread 01-30-2013, 08:16 AM   #14
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Lookin Good
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Unread 01-30-2013, 08:30 AM   #15
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Looks good!
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