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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 11-24-2013, 09:03 PM   #1
Wampus
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Default Wampus cooked a BLUDAWG brisket!

OK....2 actually.

Made a special trip to RD this morning.
Picked up 2 Choice CAB briskets.
Looked at each brisket in the whole case. Average weight was about 15 lbs.
I chose the 2 most limber briskets available. Both were about the same size.
1 was 12.96 lbs, 1 was 12.25 lbs.

Went to inject them and discovered that both of my injectors were screwed up. SO, no injection.

I rubbed the larger one of them with KC's rub (modded for brisket - halved the brn sugar).
Rubbed the smaller one with a good layer of kosher salt, a medium layer of both granulated garlic and onion and finished with a decent layer of coarse ground black pepper.

Fired up the UDS and the BGE and set up with a drip pan in each.
I was PLANNING (hoping) to have some drippings for au jus. This was a waste of effort.


Here's how it went down.

Fired the pits at about 10:30 am.
Used KBB in the UDS and RO lump in the BGE.
I used about a 3-1 ratio of mesquite-oak for smoke wood.
Both were higher than 300 when I put the briskets on.

Both briskets:





Untrimmed:



Trimmed about 3 3/4 lbs of fat off of both briskets total.
POST TRIMMED weight was 11 1/4 lb and 10 1/4 lbs.

Trimmed:



Rubbed:



KC's Rub......



S.P.G.O......



S&P on the BGE:



KC's on the UDS:



The BGE thermo is getting weird on me so I've been using a couple of turkey fryer thermos....



UDS temp....rock solid...



Rollin.




Meat went on the pits at high noon.

No looky, no peaky.

4 pm sharp:

S&P....





KC's....





Wrapped with butcher paper and back on the pits.

I happened to check the S&P brisket when I wrapped just because I was curious. It was about 175 IT

at 5:00, the S&P (smaller one) was done.
at 5:30, KC's (the larger one) was done.

Both went into the kitchen to rest on the counter while I made up some mashed taters and saute'd up some green beans.....



After about an hour rest, the sides were done and I was ready to slice. One brisket was at about 140 IT and one was about 145 IT.

The KC's rubbed brisket...



sliced....



Salt/pepper/garlic/onion....



Both were real juicy....



DINNER!!!!






After everyone tasted each, I believe most all liked the S&P the best.
Originally, right on the board, both were incredible. Juicy, flavorful, great bark. On the table, with a side-by-side taste test, the "BBQ Rubbed" brisket seemed too, well......"BBQ'y". The sweeter touch to the rub just didn't work as good as the simplicity complementary flavor of the S&P.

Don't get me wrong.....both were good.
I just think I'm probably gonna do the S&P with garlic & onion at home from now on. No sugar for my brisket.

The drip pans were pretty toasted and didn't yield any drippings ofr au jus so I whipped one up witn EVOO, onion, worschy, garlic, white wine and beef broth and used that to both pour over the briskets in the pans after slicing as well as evenly distribute into the vacuum seal bags for proper reheating.

After dinner, I bagged up all the leftovers.
I put both of the points in one big bag. I'll chill them overnight in the fridge and cube both and revac seal for the freezer for BRISKET CHILI.
Ended up with 6 packages at 1 lb each.



Can't see why I'll do my briskets any other way honestly.
We do them like this (at 300) for comps but for some reason at home I'm always taking 10-12 hours for my briskets. Silliness I tell ya!

It was so awesome to crawl out of bed when I wanted, drink my coffee, even run to the store, put the meat on and have it in time for dinner. Awesome.
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Unread 11-24-2013, 09:07 PM   #2
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That right there is a thing of beauty! Thanks for sharing! PM my address for delivery if you please!
Jed
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Unread 11-24-2013, 09:08 PM   #3
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that's beautiful man!
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Unread 11-24-2013, 09:10 PM   #4
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............,.. That Looks GOOOOOD.
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Unread 11-24-2013, 09:13 PM   #5
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Very nicely done Wampus!

Nailed it
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Unread 11-24-2013, 09:16 PM   #6
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Great job Wampus.
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Unread 11-24-2013, 09:16 PM   #7
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Good looking briskets, Wampus.
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Unread 11-24-2013, 09:19 PM   #8
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Mighty fine looking briskets Wampus. You eluded to hoping for some drippings and that it didnt work out. I can never get enough drippings from brisket. By the way, that is one of the ugliest UDS's I've ever seen, that's AWESOME
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Unread 11-24-2013, 09:19 PM   #9
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LOVE the camo theme!!! Dude you could put that smoker in the brush and it'd be invisible...love it

Oh the brisky looks good too ;)
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Unread 11-24-2013, 09:23 PM   #10
Wampus
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Quote:
Originally Posted by BASSER View Post
Mighty fine looking briskets Wampus. You eluded to hoping for some drippings and that it didnt work out. I can never get enough drippings from brisket. By the way, that is one of the ugliest UDS's I've ever seen, that's AWESOME
Yeah, in competition, we get drippings by putting the briskets in a pan after foiling, but the foil will usually hold a BUNCH of drippings for au jus.

For the "bludawg style", though, the longer time UNwrapped and the paper doesn't hold as much.


Here's the recipe I used to make up a quick au jus without drippings....
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Unread 11-24-2013, 09:23 PM   #11
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Glad it worked out for you they look great I don't like Sweet on beef either.
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Unread 11-24-2013, 09:28 PM   #12
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Is that a wrap on the UDS?
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Unread 11-24-2013, 09:33 PM   #13
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Looks like grease drippings from the lid. BBQ Camo!
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Unread 11-24-2013, 10:09 PM   #14
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Dang making me hungry good stuff Wampus.
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Unread 11-24-2013, 10:23 PM   #15
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That's some fancy cooking and posting there Wamp - love it!

Good to see ya brother.
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