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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 09-07-2013, 12:48 PM   #1
MrGreenJeans
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Default Performer Brisket

This is my first post here at BB Brethren and also my first brisket.

(Yesterday afternoon)
I started with a Packer between 9 and 10 lb's that I picked up at Publix supermarket. The price I believe was $4.65 per lb. I decided instead of a traditional rub to go with something different. I took a handful of fresh Rosemary and another of fresh Thyme and added a cup of Olive oil (could be more as I didn't measure) and blended it up. I then added a few garlic cloves and a liberal amount of black pepper to the mixture and blended some more. The Brisket was then placed into a 2.5 gallon ziplock and the herb mixture was added. After removing excess air in the bag, I zipped it up and did my best to evenly distribute the mixture onto the brisket. Package was placed in refrigerator until morning. This herb mixture has been my favorite for steaks for years so I figured it couldn't suck for Brisket.

(Today)
I woke up at 5am and pulled brisket out and gave it a sprinkle of salt and let it sit while I fired up the grill. The Brisket was on the grill and doing it's thing by 5:30 at 250 degrees and a liberal amount of Apple wood chips.
Temperature has been consistent and pictures were taken at 10:30 am or 5 hours.

More updates to come
Attached Images
File Type: jpg Brisket 9-7at 5hours1.jpg (83.4 KB, 169 views)
File Type: jpg Brisket 9-7at 5hours2.jpg (75.0 KB, 172 views)
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Old 09-07-2013, 12:52 PM   #2
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Looks awesome already
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Old 09-07-2013, 01:01 PM   #3
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Looking good! Keep us posted.
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Old 09-07-2013, 01:06 PM   #4
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Looks like you're well on your way to a tasty Brisket!!!
I like the idea of your marinade
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Old 09-07-2013, 01:14 PM   #5
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Looks great. Looking forward.
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Old 09-07-2013, 01:29 PM   #6
MrGreenJeans
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2:30 update

The Brisket has now been on the Performer for ~9 hours. Temps on the flat are around 165F and just over 170F on the point. The flat still has a good amount of penetration resistance with the temp probe and I presume that I am on the stall. Updated pictures posted below. It sure does smell good.
Attached Images
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File Type: jpg Brisket9-7-9hours2.jpg (84.4 KB, 155 views)
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Old 09-07-2013, 01:30 PM   #7
Jason TQ
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Nice color!
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Old 09-07-2013, 02:28 PM   #8
sliding_billy
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Be patient, and stay out of the smoker as much as you can.
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Old 09-07-2013, 02:32 PM   #9
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Man that looks good! Can't wait to see the finished product.
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Old 09-07-2013, 02:38 PM   #10
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what time is lunch????
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Old 09-07-2013, 02:43 PM   #11
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I am hoping it will be done in time for dinner.
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Old 09-07-2013, 02:58 PM   #12
silverfinger
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Great looking piece of meat!
Welcome to the forum!
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Old 09-07-2013, 03:03 PM   #13
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Quote:
Originally Posted by MrGreenJeans View Post
I am hoping it will be done in time for dinner.
Brisket likes a 2 hour rest prior to slicing, so take that into time consideration.
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Old 09-07-2013, 03:22 PM   #14
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Old 09-07-2013, 03:27 PM   #15
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Welcome neighbor! Cook looks like it is going very nicely. Make sure you keep it going until it probes tender!
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