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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 07-07-2013, 02:41 PM   #1
Toast
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Default Big Brisket Yesterday

A choice 16# packer. Some call it a brisket, I call it Beef Critter! This thing was huge!



Set the coals and wood up Friday nighty for an early start Saturday. 3 chunks of white oak and kingsford blue.:



About 5 AM Saturday:



And it's on!



Went back to bed for a couple of hours with temp alarm set on the Mighty ET-732. All ran smooth. Here's a pic 4 hours in. I used the Aaron Franklin super secret Dalmatian brisket rub. 1/2 cup kosher salt and 1/2 cup course ground black pepper. This beast measured 22" long. How is that going to work on a 18.5" WSM? The answer was supplied right here by one of the Mods in a previous post (apologys for not remember which one) and Thanks! The solution was to place a SS bowl upside down on the grill.



I cooked this brisket 5 hours till I hit the stall at approx. 178*F. At that time, I foiled the brisket. It might have taken 20 hours to do otherwise eventhough I was running between 250-270*F.

It was 12 hours to probe tender and into a blanket it went for a 2 hour rest:



Here's a shot of it opened after the rest. I should have sliced it right then:



I had some other things happening so I had to put her in the fridge overnight.

Pulled out today and heated up just till 100*F and sliced. When I put it on the cutting board, it split along the grain because it was so tender:



Did manage to slice it some and show some smoke ring:



It is delicious and turned out about as tender a one can I guess. Next time I'll be doing one around 10 lbs. I learned a lot from this cook!

Forgot to add that this was the maiden voyage of the Saints WSM. Thanks to Marty Leach!



Thanks for lookin'!
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Last edited by Toast; 07-07-2013 at 08:24 PM.. Reason: Content
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Old 07-07-2013, 02:47 PM   #2
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OK, I'll bite.
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Old 07-07-2013, 02:49 PM   #3
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Dayum that looks good! That's a big ol' hunk of meat for sure.
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Old 07-07-2013, 03:01 PM   #4
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Very nice tong bender!

I really liked the charcoal chimney photo.
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Old 07-07-2013, 03:08 PM   #5
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That's gonna make some good sammiches!!
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Old 07-07-2013, 03:30 PM   #6
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Mighty fine Sir!
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Old 07-07-2013, 03:37 PM   #7
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Very nice!
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Old 07-07-2013, 03:37 PM   #8
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I wish I could afford brisket that size,currently £5.20 per pound or $7.80
dont get me started on gas and just about everything else
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Old 07-07-2013, 03:44 PM   #9
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Nice Job! Looks Great.
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Old 07-07-2013, 04:06 PM   #10
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That really turned out nice Toast!
And 16# of meat. That thing is HUGE!
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Old 07-07-2013, 04:07 PM   #11
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Wow! That looks awesome!
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Old 07-07-2013, 04:29 PM   #12
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Nice dang job there Toast! Lookin mighty fine.
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Old 07-07-2013, 04:35 PM   #13
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Is that your wifes good quilt?
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Old 07-07-2013, 04:36 PM   #14
Toast
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I was very happy with it but of course hindsight is 20/20. What to do to improve next time etc. Still a ways to go for this brisket pilgrim. On a taste and tenderness level, Good Stuff!

Thanks to all for the Kind Words!
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Old 07-07-2013, 04:37 PM   #15
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Quote:
Originally Posted by wjm View Post
I wish I could afford brisket that size,currently £5.20 per pound or $7.80
dont get me started on gas and just about everything else
I dont know if you caught bbq pitmasters a couple weeks ago or not but they had a team from england on there. The meat they pulled out to smoke was a buffalo brisket..which are small and lean. The english team was excited because he said thats the size of english briskets he gets anyway so he had a big advantage
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