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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 02-10-2013, 08:46 PM   #1
BayoustateBBQ
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Default My Myron Mixon speed brisket

Well I did my first powercook myron mixon brisket. He says to hell spending 18 hours on a 14 lb brisket.

Injected it with the beef broth injection, set over night
Put the rub on and let set in the fridge for 4 hours
Meanwhile brought the smoker up to 350 degrees and got the smoke rolling
Maintained the 350 degree heat for 2.5 hours
wrapped and let cook an additional 1.5 hours until the temp at the point was 205*
Took it out wrapped it with a blanket for 1 hour, her recommends 4

Actually one of the most tender brisket's I've done compared to the 225 method

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[SIZE=2][SIZE=2][URL="http://www.bbq-brethren.com/forum/showthread.php?t=153581"]How to smoke a 14 lb tender brisket in 4 hours![/URL][/SIZE]
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Unread 02-10-2013, 08:51 PM   #2
Offthehook
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Looks like ill have a plate of that!
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Unread 02-10-2013, 08:53 PM   #3
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Looks great!!!
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Unread 02-10-2013, 08:54 PM   #4
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Nice job!!
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Unread 02-10-2013, 09:09 PM   #5
Oldbob
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Looks Great to Me !!
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Unread 02-10-2013, 09:09 PM   #6
Gig'em99
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That's a fast cook! Glad it worked out for you! Nice smoke ring.

How much trimming did you do?
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Unread 02-10-2013, 09:22 PM   #7
Vision
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I've tried it but like the temps lower. Remember that method is for wagu's.
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Unread 02-10-2013, 11:29 PM   #8
gaspipe1
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Nice job!


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Unread 02-11-2013, 12:09 AM   #9
jmoney7269
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Awesome cook, How was the smoke flavor? I love me some fast briskets for comp Cookin. The 4 hr rest really allows the brisket to soak alot of juice back up. Once you go Hott and fast, low and slow just don't cut it anymore.
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Unread 02-11-2013, 02:19 AM   #10
BRBBQ
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looks good
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Unread 02-11-2013, 04:35 AM   #11
Tommyboy48
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Great job! I'd love to try that method, but I'm scared to! Lol
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Unread 02-11-2013, 04:56 AM   #12
BigBellyBBQ
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at a int temp of 205 at the point, no issue with cutting a comp slice? Any time I did hot n fast I had great flavor however texture issues and had to bring down int to 180 or so to get my slices to hold together..was this brisket aged? I use aged maybe thats the difference?
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Unread 02-11-2013, 05:56 AM   #13
Captain Dave
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Gona try it
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Unread 02-11-2013, 07:04 AM   #14
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Looks awesome!
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Unread 02-11-2013, 08:20 AM   #15
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Welcome to the Darkside! Looks awesome!
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