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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 11-12-2013, 08:58 AM   #1
GT-Q
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Default Birthday BBQ (with pRon) - and first brisket

For my birthday I decided I wanted to go to my favorite BBQ joint, so we stayed home and I smoked some stuff. We had chicken thighs, ribs, brisket, and smoked cole slaw.

Thanks to the Brethren for the smoked cole slaw idea, that worked like a charm!

This is my first brisket and I have no idea what I'm doing with beef, so any observations on it would be welcome. It was just a little flat so it didn't take that long to cook, just 7 1/2 hours. I injected it with a mixture of beef broth and worchestershire and rubbed it with a montreal steak seasoning (I'm guessing that's probably sacrilege right there). I smoked it at 225F-250F until the internal temp came up to 170F. Then I foiled it and poured a little of the marinade around it in the foil and returned it to the smoker until the internal heat was 200F. Then I pulled it off and let it rest for about 4 hrs. The bark was soft but I knew it would be from the foil. It was tender but not as tender as I had hoped, but I have no idea if my expectations were even reasonable. I liked the way it tasted as well, but I have almost no experience with brisket so I don't know how it's supposed to taste. Any advise or observations?

Thanks!
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Old 11-12-2013, 09:13 AM   #2
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Looks like you know what your doing to me.As long as it taste good
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Old 11-12-2013, 09:16 AM   #3
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all looks tasty to me!
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Old 11-12-2013, 09:30 AM   #4
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WHATS SMOKED COLESLAW?!?!?!?! I must say all the food looks amazing.
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Old 11-12-2013, 09:32 AM   #5
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tell me about that slaw!
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Old 11-12-2013, 09:39 AM   #6
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The smoked coleslaw came from an older post

http://www.bbq-brethren.com/forum/sh...d.php?t=136299

Basically smoke the cabbage as described in that post. I smoked it for 3 hours, then brought it in, removed the outside leaves, and turned it upside down in a pan to let it drain. After it's done draining out, put the whole thing in a ziploc bag in the refrigerator and let it chill. Then shred it, mix with carrots and onions or whatever you like in slaw. I made a dressing of about 1 cup mayo and 1 tablespoon apple cider vinegar. I added a little black pepper and lawry's seasoned salt to taste.
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Old 11-12-2013, 09:42 AM   #7
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First off... yes, I must know more about the slaw.

Secondly, you made a very common rookie mistake by following temperature instead of texture on the brisket. Temperature is used as a basic guide, not a rule when it comes to BBQ, especially brisket. Next time, probe the brisket in the thickest part. If it has little to no resistance, its where you want it. Sometimes that will happen at 190*, other times 210*. It's dependent on the meat.

It all looked fantastic to me though. Great job.
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Old 11-12-2013, 09:57 AM   #8
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Nice cook!
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Old 11-12-2013, 10:20 AM   #9
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what are you cooking on, it looks like a lot of real estate!
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Old 11-12-2013, 10:21 AM   #10
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Nice job!
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Old 11-12-2013, 10:28 AM   #11
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That looks delicious, I know what my next smoked side is going to be, great looking cook, like others have said cook to tenderness not temp and you will have better results.
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Old 11-12-2013, 10:37 AM   #12
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Quote:
Originally Posted by ironmanerik View Post
what are you cooking on, it looks like a lot of real estate!
It's a modified Greasy Hill Smokers model 400 owned by my competition partner "ag80n".
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Old 11-12-2013, 12:01 PM   #13
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Nice birthday!
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Old 11-12-2013, 01:35 PM   #14
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Nothing wrong with the Montreal seasoning, it's a commercial seasoning/rub and a lot of us use those. Your technique sounds spot on, although I second Jaskew82's philosophy of following texture vs. temp. I will check temp periodically throughout the cook just to get an idea of how far along things are, but once we hit around 180-190 on something like pork butt or brisket, the only thing I use my thermapen for is to probe for texture. I don't even look at the temp readout, except maybe out of curiosity. If it slides in like butter, you're there. I will say, that brisket looks farking incredible. I'd hit that, big time! And definitely trying the smoked slaw idea - WOW. Thanks for sharing your cook, and happy belated birthday!
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Old 11-12-2013, 08:02 PM   #15
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That's as good as it gets and like stated above you got it down. Happy Bday or late bday!
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