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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 07-01-2013, 01:01 AM   #1
pocoloco
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Default Steaks and brisket

Was a nice grilling weekend.

Done many low and slow, but this is my first hot and fast. Folks said it was my moistest brisket yet. I may be converted.




Sorry guys, no sliced shots, but made this the day after.




Then some brisket hash for breakfast the day after that.




Need more meat, let's eat some steaks. Reverse sear goodness.





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Unread 07-01-2013, 01:08 AM   #2
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Looks great mate. what temps and for how long ?
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Unread 07-01-2013, 01:13 AM   #3
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Sure looks about as good as it gets. Nice Brisky!
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Unread 07-01-2013, 01:17 AM   #4
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Brisket, 315 for 9 hours... was a small 6 lb flat from costco.

Steaks, got it down to a science now. 275 for 30 minutes, then sear 1.5 minutes per side. Steaks will go up 10 to 15 degrees internal during searing.
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Unread 07-01-2013, 06:29 AM   #5
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Quote:
Originally Posted by pocoloco View Post
Brisket, 315 for 9 hours... was a small 6 lb flat from costco.

Steaks, got it down to a science now. 275 for 30 minutes, then sear 1.5 minutes per side. Steaks will go up 10 to 15 degrees internal during searing.
6lb flat took 9 hrs @ 315?
are you sure you were running 315? that baby should have only taken 4 hrs max at that temp. i cook 18lbers that by the time im done trimming the fat and cropping the ends are 11 or so and they are done in 5-6 hrs @300.
the cook looks nice for sure. i have never had brisket hash before. i got a nice 18 lb choice sittin in the deep freeze callin my name, gonna try that out
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Unread 07-01-2013, 07:14 AM   #6
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Looks great!
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Unread 07-01-2013, 07:39 AM   #7
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Quote:
Originally Posted by jmoney7269 View Post
6lb flat took 9 hrs @ 315?
are you sure you were running 315? that baby should have only taken 4 hrs max at that temp. i cook 18lbers that by the time im done trimming the fat and cropping the ends are 11 or so and they are done in 5-6 hrs @300.
the cook looks nice for sure. i have never had brisket hash before. i got a nice 18 lb choice sittin in the deep freeze callin my name, gonna try that out
Definitely 315, I have 2 calibrated thermometers in there and controlled by a digiq. Four hours in, the brisket was only in the 160s. It might be my BGE, but my stuff never cooks as fast as some of the cooks I see here. Low and slow would have taken me 14 hours probably. Some of the edges were inedibly hard, but I waited till the entire flat probed tender.
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Unread 07-01-2013, 09:55 AM   #8
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Question

Quote:
Originally Posted by pocoloco View Post
Brisket, 315 for 9 hours... was a small 6 lb flat from costco.

Steaks, got it down to a science now. 275 for 30 minutes, then sear 1.5 minutes per side. Steaks will go up 10 to 15 degrees internal during searing.
How thick/big were the steaks?
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Unread 07-01-2013, 10:15 AM   #9
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Right around an inch thick. It's probably around 105 - 110 internal when I pull it off. Then sear 1.5 minutes per side with the egg around 700 degrees at the dome.
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Unread 07-01-2013, 10:18 AM   #10
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Looks perfect...loco.
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Unread 07-01-2013, 02:13 PM   #11
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Now that's some juicy prOn!
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Unread 07-01-2013, 09:52 PM   #12
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perfect. I'll let you know if I choke on the ashes. Damn I'd have never even thought to try that without you guys. This could become a habit
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Unread 07-01-2013, 11:11 PM   #13
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Nice Looking Cook !

Briskit Hash Is Fuggin Awesome Make It Everytime I Do Briskit
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