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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 02-17-2013, 05:50 PM   #16
AustinKnight
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THx brethren

@Bludawg
It was in the smoker for 3h unwrapped I do fat side up for 1h 30min then I flip it fat side down for another 1h 30min then I pull it off and wrap it tight I don't check for temp. I put it back on the smoker fat side up for 30min and when I went to go check it(just because of the way it felt when I wrapped, that's why I checked so soon) I could feel it with my hand it was tender through the paper, I slid a probe through the BP and butter it was still no temp check all on probe and feel test. I want to sell bbq so maybe you can taste it in the future I'm just trying to gather the funds

My brisket will probably never win a comp cause of people going on smoke rings, but it would win your heart I'm willing to bet.
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Last edited by AustinKnight; 02-17-2013 at 08:29 PM..
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Unread 02-17-2013, 05:57 PM   #17
landarc
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Nope, I wouldn't enjoy that at all, noooo...yeeeessss....
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Unread 02-17-2013, 07:12 PM   #18
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Great job. Looks delicious.
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Unread 02-17-2013, 07:18 PM   #19
treytexag
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Despite the lack of a smoke ring, it looks excellent. Bark looks delish.

Austinknight, how did it taste sir?
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Unread 02-17-2013, 07:23 PM   #20
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Looks great! I think I night be doing briskit next weekend, now that I saw that;)

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Unread 02-17-2013, 07:32 PM   #21
AustinKnight
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Quote:
Originally Posted by treytexag View Post
Despite the lack of a smoke ring, it looks excellent. Bark looks delish.

Austinknight, how did it taste sir?
It was really good the rub I used old #2 is good but it's not for me, I just like s&p or dirty d over it, I think cause of the sugar in it. I think I'm to simple,beer, bbq family and friends what more could you want.

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Unread 02-17-2013, 08:02 PM   #22
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Quote:
Originally Posted by AustinKnight View Post
It was really good the rub I used old #2 is good but it's not for me, I just like s&p or dirty d over it, I think cause of the sugar in it. I think I'm to simple,beer, bbq family and friends what more could you want.

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I do like old no. 2, but you're right, it does have sugar in it. I do use it from time to time on brisket, but I add so many other spices to the "mix", the sugar has not been a problem for me.

I just received a package this week containing various Butcher BBQ rubs that I anxous to try out.
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Unread 02-17-2013, 09:39 PM   #23
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Yer test kitchen needs a taste tester methinks. I'm sure I'm up to the task.
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Unread 02-17-2013, 10:16 PM   #24
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That looks fantastic.
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Unread 02-17-2013, 10:23 PM   #25
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Great looking brisket!!
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Unread 02-17-2013, 10:24 PM   #26
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looks like the real deal.......nice cook! and good luck with the business venture!
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Unread 02-18-2013, 12:25 AM   #27
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Default Re: Texas Test Kitchen Brisket

Outstanding!
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Unread 02-18-2013, 01:24 AM   #28
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Looks great! Do you use a diffuser or go directly over the coals?
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Unread 02-18-2013, 02:30 AM   #29
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That's a fine looking test. Based on sight alone I just have to give that bad boy an A!
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Unread 02-18-2013, 04:56 AM   #30
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Looks Great to Me !!
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