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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 02-19-2013, 12:17 AM   #1
DubfromGA
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Default 23:00.....brisket started

Well....I'm off tomorrow and slept late today. Figured I'd jump on a 7 lb brisket flat I bought Friday.


Son is outa school tomorrow and said he wanted brisket and cheddar sub like the restaurants serve.

I ran the existing coals for tonight's supper and then shut it down. Not much left of the Royal Oak (Walmart-red bag) that I use for faster stuff.




Opened up another bag of my butt-ribs-chuck roast-brisket go to lump.





This is why I love this stuff....big chunks that burn steady and maintain temps while adding great flavor.





Loaded her up and used up the last of the cherry chunks I had.






Ah yeah. Love the start of a cook.


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Unread 02-19-2013, 12:19 AM   #2
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nothing like the promise of a freshly lit pit! we expect pics of the brisket!
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Unread 02-19-2013, 12:22 AM   #3
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keep the pr0n coming
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Unread 02-19-2013, 12:23 AM   #4
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Now that is some good lump coal !
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Unread 02-19-2013, 12:25 AM   #5
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Excited to see where this goes..../
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Unread 02-19-2013, 12:25 AM   #6
DubfromGA
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Quote:
Originally Posted by Bro-be-que View Post
nothing like the promise of a freshly lit pit! we expect pics of the brisket!
Brisket pics forthcoming.

Water pan was the cooking pan from dinner just a couple hours earlier.







Some leaks around the probe...seal is no longer pliable....time to replace it. Too many high temp steaks, I guess.

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Last edited by DubfromGA; 02-19-2013 at 01:02 AM..
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Unread 02-19-2013, 12:26 AM   #7
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i loves me some wicked good!!
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Unread 02-19-2013, 12:36 AM   #8
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Quote:
Originally Posted by chriscw81 View Post
i loves me some wicked good!!
Me too.

I've come to really trust it.



Quote:
Originally Posted by K80Shooter View Post
Aweful early start. It will be worth it though!
Yup. Seemed to fit my crazy sleep cycle.



Loving this Black Ops rub.




Did okay on the flat, it appears.







Love seeing the top side take take the first layer of rub.....and then the next.






The bottom, fat side found me skimping on the rub a bit and simply using mostly fresh ground black pepper and sea salt.


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Unread 02-19-2013, 12:42 AM   #9
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Will be watching
YES now that's what lump should look like, after I use up this stubbs this will be my next lump to try
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Unread 02-19-2013, 12:47 AM   #10
DubfromGA
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Rub layers on really well.




Fat side down.... and lid down at 23:00.




And so it begins....






aaaarrrrrrrggggghhhhhhh!!!!!!!!!! just noticed as I saw this pic that the meat temp never was put into the meat. Easily remedied.
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Unread 02-19-2013, 01:10 AM   #11
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Quote:
Originally Posted by AustinKnight View Post
Will be watching
YES now that's what lump should look like, after I use up this stubbs this will be my next lump to try
Yup. This is the worst Wicked Good bag I've bought thus far. It was on display at my local ACE Hardware. No telling how many times it was tossed around until I bought it.

I prefer to get them from my local grill superstore. They get it by the pallet....direct from WG. ACE was only 4 miles from home and $5 cheaper.

I'll load up next time I make the trip to the grill store as I'd rather have mostly large chunks.
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Unread 02-19-2013, 01:33 AM   #12
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Default 90 mins into this deal......

Going along smoothly.








Excitement is really getting to my night ops grillin' pards.








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Unread 02-19-2013, 04:14 AM   #13
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Five hours in.


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Unread 02-19-2013, 04:35 AM   #14
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Sorry I'm a newbie when it comes to cooking briskets in my Vision ceramic cooker, but is it necessary to use a drip pan?
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Unread 02-19-2013, 06:06 AM   #15
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Quote:
Originally Posted by DubfromGA View Post




Excitement is really getting to my night ops grillin' pards.









Night shift at my house looks a lot like this also.
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