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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 07-27-2013, 02:14 PM   #1
pitbossJB
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Default Big Brisket on the UDS!

I just put a brisket on today @ 11:30 and it's a big ole mother at almost 18 pounds. I thought I would try a slather of coarse mustard cut with dill pickle juice and kosher salt with fresh ground pepper. It's been on for an hour and a half and is now running @ 350*. I'm using Mesquite Lump with Pecan smoke wood. I'll keep you posted.
Meat.jpg
trimmed & rubbed.jpg
cruising.jpg
Big Meat!.jpg
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Unread 07-27-2013, 04:17 PM   #2
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3.5 hours in and I added some taters for some smoked potato salad, it's coming along nicely.
3.5 hrs. in.jpg
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Unread 07-27-2013, 05:59 PM   #3
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Sure looking good from my vantage point.
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Unread 07-27-2013, 06:06 PM   #4
Michael Cowley
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Wow 350* how long u estimating for that to be done? I usually run 275 but never 350 how much of a difference does the hot fast method effect the overall quality?
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Unread 07-27-2013, 06:08 PM   #5
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Nice!
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Unread 07-27-2013, 06:24 PM   #6
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Very nice that is hot and fast for sore
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Unread 07-27-2013, 06:32 PM   #7
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I decided to go real hot'n fast because it's a select. I guess we'll see how it goes. I wrapped it in paper at 4.5 hrs. The point is nice and tender, just waiting on the flat. Also I had some garlic on the grill too for the mashed potatoes. I mistakenly said potato salad earlier.
paper wrap.jpg
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Unread 07-27-2013, 07:35 PM   #8
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Okay!! I pulled it off at 6:15 and now it's in the cooler wrapped and resting.
ready to rest.jpg

It was in there for 6 hrs. 45 min. @ 350*-375*. I can't wait!!
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Unread 07-27-2013, 08:36 PM   #9
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Coarse mustard cut with pickle juice? Sounds awesome. Curious to see how you like it.
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Unread 07-27-2013, 09:00 PM   #10
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Wow!! I'm sold! What fabulous flavor. Dinner is served. I've got burnt ends going now.
Juicy!.jpg
Dinner is served.jpg
dinner.jpg
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Unread 07-27-2013, 09:33 PM   #11
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Here are the burnt ends
Burnt ends.jpg

Well, I was pretty happy with this cook all the way around!
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Unread 07-27-2013, 10:08 PM   #12
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Man I wish you had a better phone!! Looks good though
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Unread 07-27-2013, 10:14 PM   #13
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Yeah, sorry for the pics, my camera broke and I haven't replaced it yet.
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Unread 07-27-2013, 11:13 PM   #14
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Looks good, I love HF brisket!

Jeff
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Unread 07-27-2013, 11:36 PM   #15
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Looks nice. Wish I could taste it!

Now, I have to ask, where did you. Get that place your brisket was on? I've been looking for some like that for serving New Mexican food. Looks like the plate part separates so you could stick stuff under the broiler, true?
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