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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 08-24-2013, 07:35 AM   #1
chaostheory
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Default First Brisket on UDS

Here is a pic of the packer I'm smoking today. 15#'er with 50/50 salt and peper! Gonna wrap it up in butcher paper in about 5 hours. See you then!

http://s1351.photobucket.com/user/ch...93335905416744
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Old 08-24-2013, 07:50 AM   #2
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I'm thinking you gonna have one hell of crust/bark on it. Good luck!
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Old 08-24-2013, 07:53 AM   #3
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Sounds very promising. I'll stay tuned.
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Old 08-24-2013, 07:54 AM   #4
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Cuz of the rub or the time that Im going to wrap it?
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Old 08-24-2013, 08:03 AM   #5
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Default Crust

My guess is that he is referring to the rub, a little hard to see in the pic.

(Just a tip, copy the IMG link from your Photobucket link and the image will appear imbedded in your post!)

Good luck with the cook!


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Old 08-24-2013, 08:17 AM   #6
chaostheory
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Oh... thanks for tip. I was wondering how you did that. I hope this turns out good iv got people over tonight.
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Old 08-24-2013, 08:24 AM   #7
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Give yourself plent of time for the cook and the rest.
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Old 08-24-2013, 09:47 AM   #8
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If your cooking at 300 wrap in 4 it will go probe tender in the thickest part of the flat in 1-2 hrs. It will need to rest at least two more for the themp to drop into the 150's. Size don't matter 9 or 18 lb it works the same. Waiting 5 hrs it will start to char on the edges.
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Old 08-24-2013, 11:45 AM   #9
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Blu I'm doing everything the same way you do except temp. I'm going 250. I tjink the next one I will do 300
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Old 08-24-2013, 02:04 PM   #10
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Brisket wrapped in BP. Its in till prob tender.

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Old 08-24-2013, 02:08 PM   #11
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Someone's gonna eat good tonight!


Lookin fine!
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Old 08-24-2013, 02:33 PM   #12
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How many people can you guys feed with a 12-16# brisket?
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Old 08-24-2013, 03:57 PM   #13
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A 12 lb brisket will yield 7 lbs of cooked beef a figuring 1/2 lb serving size 14
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Old 08-24-2013, 05:50 PM   #14
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Where y'all getting ur Butcher paper?
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Old 08-24-2013, 06:21 PM   #15
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I got mine from the guy thy cuts my cows into steaks
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