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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 05-05-2013, 09:38 AM   #1
PorkDork
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Default Man, not another FIRST BRISKET thread!! [Pr0n]

Got a my first brisket getting ready to be put on the smoker this morning! Wanted to give a thanks to everybody who has contributed to any forum regarding briskest in the past 10 years because I think I've read them all in the past couple weeks! Whew!

Safeway was getting darn near $4 a pound for a brisket so I had them cut off a part of the point to save a couple bucks (as in $35)! So the first pic is what I ended up with, an 11# brisket. After some trimming of course!

Covered that baby up with a heavy mixture of kosher salt, fresh ground black pepper and plow boys bovine bold. Never used the bovine bold, so I'm stoked to give it a try.

Currently getting the UDS up to temp and under control so I can throw that bad boy on there!

My plan is to bring the brisket up to 165. Wrap it with a a cup or 2 of the delicious magical juice I use in my water pan and bring up to 195-200, or until it passes the probe test. I'm hoping from start to finish I can get it done in about 10 hours for when I put it on. I'm planning on running my temp at 225-250.

Wish me luck!

More to come!!!
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Unread 05-05-2013, 09:40 AM   #2
PorkDork
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Default All seasoned up, ready for the smoker!

Heavy on the fresh ground pepper, kosher salt and plow boys bovine bold.
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Unread 05-05-2013, 09:48 AM   #3
cowgirl
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Good luck with it!
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Unread 05-05-2013, 09:58 AM   #4
PorkDork
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Thanks cowgirl! I'm feeding the family tonight so hopefully it turns out eatable!
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Unread 05-05-2013, 10:04 AM   #5
PorkDork
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The meat is on! It took me a couple hours of prep time but were finally smokin'! As you may notice the drum is in a state of repair (look the the UDS thread later for more details), I've grinder off all the paint and grease and rust and I'm going to paint it with duplicolor engine enamel. A nice matte black to hide all the grease and grime.
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Unread 05-05-2013, 10:05 AM   #6
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there's a Cash n Carry in Pendelton , might be worth the drive , there meat prices are great , they have pork butts for $1.19 a lb right now , 15lb average
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Unread 05-05-2013, 11:55 AM   #7
PorkDork
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Stand by for this important update: smokers holding at 240, right where I want it. Gotta love the UDS! Brisket is currently 135 and rising. Got sweet blue pumping out making all my neighbors jealous! Man I love BBQ!
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Unread 05-05-2013, 12:46 PM   #8
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Just picked up a brisket this A.M. at Cash and Carry, 2.39/# for Select, Went in the PBC an hour ago. Doing some St louis ribs too.

Curious to hear how your timing works out, keep us posted. I figured mine at about 11# after trimming, but am cooking in the 300 +/- range, hoping to be done by 6:00 at the latest.

good luck,
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Unread 05-05-2013, 01:52 PM   #9
PorkDork
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4 hours from when I put it on the internal temp is now 160. I'm going to let it get to 165 maybe 170 if I'm not getting the color I want. Then it's into foil with some juice. I'll post another pic when I wrap it up!

Code3rrt: man, I knew I was getting ripped off! From now on Its cash and carry first!!
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Unread 05-05-2013, 01:58 PM   #10
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Sounds Great so far
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Unread 05-05-2013, 01:59 PM   #11
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Good start!
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Unread 05-05-2013, 04:32 PM   #12
PorkDork
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6.5 hours in and the temp had only got to 163, and since I'm feeding friends and family, and they no donut would like to eat at a reasonable time I decided to take it off and wrap it up. The color looked great, if anything a little to much color. What do you guys think?
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Unread 05-05-2013, 04:36 PM   #13
PorkDork
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So here it is getting ready to get wrapped up in some HD foil. I put in the remaining juice, think it was about 3 cups or so. Had a little piece of trimmings that was mostly meat that I put in the water pan as well, it was a nice little preview of what were shooting for. Was going to get a picture of it but it disappeared before I could get a shot of it... Hate it when that happens!
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Unread 05-05-2013, 05:42 PM   #14
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It looks like it is all going along fine.

I buy most large cuts at Cash and Carry as well, along with foil, butcher paper, ziploc bags, trash bags etc...
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Unread 05-05-2013, 06:02 PM   #15
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Look great!
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