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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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Old 11-30-2013, 01:20 PM   #1
jonmhenderson
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Default Llano style brisket

All this brisket talk here lately and our Thanksgiving trip home to Texas got my wife and I jonesin for some Cooper's style brisket. I have a custom built Cooper's style steel rectangular box cooker (just not as long) fired exclusively with hot mesquite coals. The meat sits 24 inches above the coals with another 12 inches between the grate and the lid. The method is to heavily coat the packer with coarse salt and coarse pepper, heat the pit to around 400, then cook fat down for an hour, then flip and cook another hour, then wrap in foil and return to pit, fat down for a total of 4.5 to 5 hours. I'll post the results.
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Old 11-30-2013, 01:24 PM   #2
Diesel Dave
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Sounds like a winner there
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Old 11-30-2013, 02:14 PM   #3
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Here's a pic of my Cooper's style cooker. It's almost 20 years old.
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Old 11-30-2013, 02:21 PM   #4
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Now thats just cool
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Old 11-30-2013, 02:22 PM   #5
Hitman0321
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That thing is awesome!
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Old 11-30-2013, 02:33 PM   #6
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Sweet! Loved Coopers when I went...
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Old 11-30-2013, 03:41 PM   #7
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Mesquite coals doin' work. Only one load of coals 3 1/2 hours into the cook. They say mesquite has up to 60% lignin content! as opposed to less than 20% in hickory. I believe it.

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Old 11-30-2013, 04:21 PM   #8
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Awesome cooker, concept and rub. A friend brought me two bottles of Coopers rub recently. I used it for thanksgiving brisket liberally after resting. Big hit with family. Love Coopers and your cooker
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Old 11-30-2013, 04:25 PM   #9
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Cooper's in Llano is one of my favorites, especially for brisket. I have not tried their Fort Worth location. I'm always worried about secondary locations of a great BBQ joint.

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Old 11-30-2013, 04:51 PM   #10
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Fresh off the cooker.....


Fat scraped off the bottom...



Slice of Texas...

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Old 11-30-2013, 04:59 PM   #11
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One more....

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Old 11-30-2013, 05:25 PM   #12
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Looks like ya nailed it!
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Shirley 30x70 awesome smoker
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Weber Kettle
POS Offset
that still puts out some mighty fine Q
55 gal drum in the building stage

Part of "THE BLACKSTONE POSSE"
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Old 11-30-2013, 05:33 PM   #13
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Nice, that cooker is doin it up, I like it. Looks perfectly cooked.
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Old 11-30-2013, 05:46 PM   #14
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It was really good; I made some Cooper's sauce to go with it. This style of cooking yields a firm, but pull apart brisket with that cooked directly over the mesquite coals flavor from the juices dripping down on the hot coals. It's my favorite hands down. It's the flavor I remember from my childhood.
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Old 11-30-2013, 05:49 PM   #15
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Nice work on that brisket.
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