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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 05-04-2013, 07:19 PM   #1
Found some matches.

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Default My first brisket

On a lark, I decided to do a brisket today. I think that I'm getting brave after reading all the good Q on the forum . I picket up a 3 pound choice flat from Costco and did some reading yesterday to put my plan together. I rubbed the brisket down with olive oil and some Dizzy Pig Coarse Grind Dizzy Dust and Raising the Steaks seasoning and let it sit overnight. This morning I fired up my WSM with Wicket Good Weekend Warrior lump and tossed on some pecan chunks. I must have been channeling some Brethren mojo because I was able to keep the WSM at 230 +/- 5 degrees from 10 am till 3pm when I crutched the brisket in the oven. At 200 degrees I pulled it from the oven, swaddled it in blankets and rested it in the cooler while I hosted my son's 8th birthday party. The total cook lasted about 7 hours. After the party, I pulled the brisket out of the cooler, put it on a hot fire for a couple minutes a side to crisp up the bark and sliced it for dinner. I used the drippings from the pan (I put in a little beef broth for the crutch) to make a thin sauce that was very good. The meat was fork tender and had a very nice flavor. Not super juicy but not what I would call dry so I'll call it a success.

The results. Not bad for my first time.

Next time, I'll get a whole packer and may not crutch for so long. I didn't inject so I'll probably try that too. How do you guys think I did?
Meat is just better cooked outside.
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Unread 05-04-2013, 07:30 PM   #2
somebody shut me the fark up.

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That looks good. A great start to the addiction.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

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Unread 05-04-2013, 07:36 PM   #3
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Nice smoke ring and bark! Mighty Fine! You are defiantly ready for a full packer!
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Unread 05-04-2013, 08:03 PM   #4
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Looks like you rocked it! Nice work.
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Unread 05-04-2013, 08:35 PM   #5
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Looks good!
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Unread 05-04-2013, 11:55 PM   #6
kirk fortin
Knows what a fatty is.
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Looks great from here man...I got one going on my WSM oh in about 8 hours or so. Gotta wake up at 5 drive two hours then start it up at my brothers place....if i looks like yours i will be happy
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Unread 05-05-2013, 01:40 AM   #7
Mark Warren
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You did a Great Job!
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Unread 05-05-2013, 02:49 AM   #8
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If my first Brisket looks like that I will be happy, good looking cook mate
I will never be over the hill.
I'm too darn tired to climb it.
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Unread 05-05-2013, 06:41 AM   #9
is One Chatty Farker

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That's looks like a good job on such a small flat. Those can be pretty hard to cook at times.
My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, and a free to me Weber One Touch Silver 18.5" kettle
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Unread 05-05-2013, 06:52 AM   #10
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You'll never forget your first!
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Unread 05-05-2013, 06:57 AM   #11
Knows what a fatty is.
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Looks great man! I love me some brisket!
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Unread 05-05-2013, 07:00 AM   #12
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looks great to me

I think you will find a full packer is easier to do

it is for me anyway thats why I dont do just flats anymore

But now I may try since the RD by me has started selling them and they are real nice looking
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Unread 05-05-2013, 07:14 AM   #13
is One Chatty Farker

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A real good first effort. You have a smoke ring and it wasn't dry. Great job!

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Unread 05-05-2013, 07:58 AM   #14
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And so the long slow march into the darkness that is bbq addiction begins again. (That's one fine looking flatty right there.)
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Unread 05-05-2013, 08:01 AM   #15
Big George's BBQ
somebody shut me the fark up.

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Looks good to me My first brisket was so dry that it fell apart when I cut it
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