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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 09-03-2013, 08:44 AM   #1
is Blowin Smoke!
SmokinJohn's Avatar
Join Date: 10-15-12
Location: Anaheim, CA
Default Semi H &F Brisket - A little pron

Happy Tuesday, Brethren!

I wasn't planning to do any smoking this weekend (When it's in the high 90s to low 100s in Southern California, all I want to do is crank the AC up and watch the James Bond Marathon) , but a chance stop at Smart and Final changed that.

I was minding my own business when a 7lb. Packer called my name. It said, "dude! I'm like 2.30 a pound! Take me home!"

Then some spareribs whispered, "We're cheaper! We're 1.67 a lb! It says previously frozen, but we aren't!"

What's a man to do?

So I used some guava garlic salt that I ran through a spice grinder.

Rubbed the brisket and stuck it in the cooler overnight.

On the spares I used a mustard layer to hold my go-to rub (South Seas) on.

*I* wanted to do low and slow but the uds wanted to run at 275 no matter what I did.

So I had to wing it. I figured I would go 4 hrs and check the flat, and go from there.

I hadn't done ribs at that temp, but after reading some posts, I went with a 2-2 smoke.

After 4 hours, the brisket was stalled at 168. So I let it go another 90 minutes.

Now the flat was 190.

I painted it (Patio Daddio style) and put it back on for 30. Then I flipped it, painted it, and let it ride til flat was 200.

I pulled it, foiled it, and rested for 30 min.

You can see that while I have a nice ring, the center looks a little dry. I had no complaints from the fam, so all is well.

Ribs were fotb tender after 2 and 2, so I pulled them and sauced them.
Dbl Bbl Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, SJ - Certified Moink Baller

Last edited by SmokinJohn; 09-03-2013 at 08:46 AM.. Reason: pics out of sequence
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Old 09-03-2013, 09:21 AM   #2
somebody shut me the fark up.

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Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands

Nice work!
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Old 09-03-2013, 09:33 AM   #3
somebody shut me the fark up.
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Join Date: 08-27-13
Location: Princeton, TX

Looks good from here.
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Old 09-03-2013, 09:33 AM   #4
Babbling Farker

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Join Date: 01-01-11
Location: Southern NJ...exit 36

If the family is happy....I'm happy...
Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow....
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Old 09-03-2013, 09:35 AM   #5
Diesel Dave
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Join Date: 08-23-13
Location: In the woods in FEMA Region V

Looks real good and tasty
Help us raise funds to feed our Veterans and Homeless HERE

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brisket hot fast, ribs

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