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Unread 06-16-2013, 01:30 PM   #1
smokainmuskoka
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Default Brisket In Progress

I'm in the process of cooking a brisket for Father's Day.

8lbs from a local butcher, salt and pepper rub, and I'm cooking it in my UDS with lump and oak chunks.

Her are a couple of pics of the meat after the rub was applied and the brisket in the UDS at 165F.
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Unread 06-16-2013, 01:32 PM   #2
deguerre
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Tried to open but,
"Please purchase WinRar license... Note that this software is not free..."
Um, whoops?
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Unread 06-16-2013, 01:33 PM   #3
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Cripes - sorry, I'm working on the pics. Hopefully something viewable will be up shortly.
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Unread 06-16-2013, 01:37 PM   #4
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OK, here we go...

Sorry, guerry.
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File Type: jpg 100_1214.jpg (86.9 KB, 89 views)
File Type: jpg 100_1217.jpg (125.9 KB, 89 views)
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Unread 06-16-2013, 01:40 PM   #5
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No need to apologize! Man, I LOVE the chunky look of that pepper.
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Unread 06-16-2013, 02:07 PM   #6
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Looking good so far!
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Unread 06-16-2013, 03:38 PM   #7
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Is it ready yet?
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Unread 06-16-2013, 06:46 PM   #8
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Default The Good, The Bad, and The Ugly

OK, after my brisket hit 198F and I probed, I foiled and coolered the beast for a couple of hours. When probing, there were a couple of resistant spots, but I wanted to err on the side of caution and figured they would finish cooking during the rest. Well, boy did I err!

The brisket came out of the foil with a beatiful deep , rich mahogeny colour, but not much smoke ring. I seperated the point and carved some slices of flat, which compare to other briskets I've done was tough. I then carved some slices off the thick end of the point and they were tougher than the flat. To say the least after 3 really successful briskets, this one was a dud(or so I thought).

I decided after dinner to cut my losses and cube the remaining meat for chili. As I was doing that, I found certain areas of the cut were moist and tender as I would have expected, other areas still seemed "clenched". I'm giving ome of the point to my BIL and SIL, and the rest will be chili for us.

All in all, I came away having felt like I learned something more about this hobby I love. and I'm looking forward to the chili cook and future briskets.
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File Type: jpg 100_1219.jpg (93.3 KB, 39 views)
File Type: jpg 100_1221.jpg (61.9 KB, 39 views)
File Type: jpg 100_1222.jpg (62.6 KB, 39 views)
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