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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 02-05-2013, 01:00 PM   #16
BobM
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Looks really good!
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Unread 02-05-2013, 02:31 PM   #17
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Damn that looks good, and uniform!!
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Unread 02-05-2013, 02:37 PM   #18
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Looks Great,Nice and Juicy !! Good Job !!
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Unread 02-05-2013, 04:23 PM   #19
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Looks good! I guess you cooked it on the Green Mountain pellet grill?

What flavor wood turds did you use?

What temp did you cook it at and for how long?

Did you foil?
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Unread 02-05-2013, 04:28 PM   #20
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Dude! Beautiful and juice all over the cutting board. You should put these pics in the upcoming smoke ring throwdown!
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Unread 02-05-2013, 05:17 PM   #21
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I used maple turds lol, cooked at 250, and I foiled when the rub set I think the temp was around 165 when I foiled. I pulled it at about 197 in the thickest part and 202 at the thinnest part. Then let rest for 30min then I put it in the cambro for about 2 hours.
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Unread 02-05-2013, 05:17 PM   #22
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Looks good to me!
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Unread 02-05-2013, 08:01 PM   #23
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Looks darn good
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Unread 02-05-2013, 08:16 PM   #24
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Quote:
Originally Posted by sikmix View Post
it was ok, nice and tender just lacking flavor
Shoot looks like you nailed it. As for flavor, try salting your brisket. Give it a heavy coat of kosher salt, allow it to liquefy on top of the brisket on the tabletop for 1.5 hrs. Rinse lightly, pat dry, season as usual. Try putting some chipotle powder in your rub and don't foil till 180 or like alot of us texans, not at all. Good luck on your next one. Injecting is also good if you don't wanna salt your brisket.
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Unread 02-05-2013, 08:24 PM   #25
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Mighty fine looking piece-a-meat there!
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Unread 02-05-2013, 08:53 PM   #26
sikmix
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Jmoney! Thx. This is great feedback. I have another practice run soon with a different brisket. I hope I get more ideas thx
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Unread 02-05-2013, 08:59 PM   #27
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I'd beat it up. I particularly like un seasoned meats. I like tasting only the smoke and original meat flavor.
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Unread 02-05-2013, 09:02 PM   #28
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Dude neonnblack! That's what I was going for but in the comps I'm getting beat up!
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Unread 02-05-2013, 09:03 PM   #29
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Silly seasoning based judges.
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Unread 02-06-2013, 07:40 AM   #30
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IMHO - mo fat mo better!

Have you thought about cooking a packer and including burnt ends? That might help the score plus give you a chance to add more flavor.

I have never had good luck cooking just a flat in comps. I know some do well but I have not.
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