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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 11-02-2013, 10:32 AM   #1
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Default Briskie

Lots of brisket cooks were going on last weekend, I knew I had to do one soon.

I picked up a 15 pounder...



Trimmed and seasoned with Kosher Salt, Black Pepper and a little Granulated Garlic.






On the drum with Kingsford Blue, hickory chunks in the top of the basket and a few cherry in the bottom of the basket. Running a shade over my 275 target cooking temp....



Now it's waiting time....

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Unread 11-02-2013, 10:34 AM   #2
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Yummie. Love brisket.

Where did you get the prime from?
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Unread 11-02-2013, 10:35 AM   #3
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Is it done yet?

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Unread 11-02-2013, 10:44 AM   #4
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Quote:
Originally Posted by ---k--- View Post
Yummie. Love brisket.

Where did you get the prime from?
Tony's Butcher in Grayslake. It was kind of spendy, 4.99 a pound, but it's a fine cut of beef. I have high hopes.

Quote:
Originally Posted by Ron_L View Post
Is it done yet?

My thermonuclear reactor cooker is on the fritz, so it went in the drum...4-6 hours left....
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Unread 11-02-2013, 10:53 AM   #5
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275, 315, whatever it takes.

http://youtu.be/iX3kxAA2L4Q
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Unread 11-02-2013, 10:58 AM   #6
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Quote:
Originally Posted by chicagokp View Post
My thermonuclear reactor cooker is on the fritz, so it went in the drum...4-6 hours left....
Those darned new fangled tecknologikal thingies are so unreliable!
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Unread 11-02-2013, 02:03 PM   #7
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Coming right along, we're at 167 internal and 284 in the drum. I intentially didn't season it too much, but I probably should have done a bit more to get better bark. We'll see how that develops over the next few hours.

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Unread 11-02-2013, 02:05 PM   #8
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Lookin tasty...
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Unread 11-02-2013, 02:18 PM   #9
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Lookin mighty good
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Unread 11-02-2013, 04:23 PM   #10
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Can't wait to see it finished.
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Unread 11-02-2013, 04:49 PM   #11
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I'm at the probing every 15 min stage. The point and parts of the flat are probing like buttah, but the thicker part of the flat under the point needs a bit more time.....

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Unread 11-02-2013, 05:05 PM   #12
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don't rush - we can wait. BTW don't you need our addresses to ship to?
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Unread 11-02-2013, 05:07 PM   #13
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Takes a tough person to cook a tender brisket. Way to hang in there!
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Unread 11-02-2013, 05:09 PM   #14
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Looks good.
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Unread 11-02-2013, 05:10 PM   #15
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Yup still lookin good
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