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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 10-01-2013, 11:10 PM   #1
jeffturnerjr
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Default My. Wonderful. Brisket. (w/ pr0n)

Did a brisket this weekend.
Cooked on the UDS, 300 deg, Cooked 6 hours, and used Kingsford Blue with some oak chunks. I let the brisket rest for 2 hours before cutting into it. It was INCREDIBLE. I would use this technique at a competition for sure.

Here is the raw brisket. 16 lbs Certified Angus, trimmed down to 14.


Coated the brisket with a mixture of French's Chardonnay Mustard, bread and butter pickle juice, & a dash of Worcestershire.


Coated both sides of the brisket with the mustard, sprinkled with my own brisket rub...salt, pepper, onion, garlic, cayenne, chili powder, & paprika.



The silver bullet!!! Running hot and fast!


My drink of choice.


Cooked naked for 4 hours. Wrapped and cooked 2 more hours.


Probed a little hotter than I like. I usually like to pull closer to 198-200. But it was butter soft with the probe.


After 2 hours of resting, pulled it out, got ready to cut. IT was around 165.




Oh is that a perfect bend test? I believe it is!


Last but not least, I cut up the point and made some burnt ends. I shudder to do so but wanted to practice for competitions. I didn't get them uniform but they tasted fantastic. Took the left over liquid from brisket, a1 sauce, ketchup and brown sugar and poured over the burnt ends, put in oven, let cook for another hour. Good gosh it was good.


Thank you so much for looking!
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Unread 10-01-2013, 11:35 PM   #2
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It's 12:30 am here in Ga. and I am sitting here slobbering and wanting to lick the computer screen, but would have a hard time explaining it to the wife in the morning. Going to bed, but will dream and think brisket until early morning more than likely. Lets see, what time does Sam's open for business?

Blessings,
Omar
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Unread 10-01-2013, 11:43 PM   #3
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Beautiful!!!

KC
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Unread 10-01-2013, 11:59 PM   #4
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That's a darn sweet lookin cook. nice work!
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Unread 10-02-2013, 12:16 AM   #5
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wwwwwooooowwwww that's looks awesome.
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Unread 10-02-2013, 12:20 AM   #6
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That is a great looking brisky, nice job!
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Unread 10-02-2013, 02:06 AM   #7
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Everything looks excellent from what I can see. Nice cooking!
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Unread 10-02-2013, 02:18 AM   #8
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My gosh! That is one juicy brisket. Excellent job.
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Unread 10-02-2013, 03:52 AM   #9
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You almost lost your TX brisket card until you explained that the burnt ends were for "practice."
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Unread 10-02-2013, 04:49 AM   #10
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That sir is one fiiiiiiine lookin piece of beef!
Great job
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Unread 10-02-2013, 06:12 AM   #11
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Looks good! Nice work!
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Unread 10-02-2013, 07:58 AM   #12
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I just had bacon and eggs and yet I'm salivating...I hope my next brisket looks that good! Great job.
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Unread 10-02-2013, 08:03 AM   #13
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Great job - can you give some more details on your mustard slather?
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Unread 10-02-2013, 08:04 AM   #14
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I just licked my screen.






I'm at work.............







My coworker gave me a wierd looik........
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Unread 10-02-2013, 08:08 AM   #15
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Looks Good, Hope my next one turns out just like that.
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