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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 04-20-2014, 02:05 AM   #1
Fishin4bass723
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Cool First Brisket Flat for Easter




Brisket all trimmed up


Injected with Stubbs Beef marinade



Rubbed with Montreal Steak Seasoning

Hopefully this will go well went on around 12:30a Drum is running between 230* and 260* I ned it done around 11am so it can rest till 2:30p.
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Last edited by Fishin4bass723; 04-20-2014 at 02:08 AM.. Reason: Worng format for Picture
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Old 04-20-2014, 05:37 AM   #2
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Looks good man. Can't wait to see end product.
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Old 04-20-2014, 06:05 AM   #3
Drh7003
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Me too! Trying out my "New to me" smoker, also doing a Butt
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Old 04-20-2014, 06:50 AM   #4
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Mine rubbed and ready to go:
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Old 04-20-2014, 09:29 AM   #5
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That is a really nice looking brisket flat you are starting with. Looking forward to seeing it finished.
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Old 04-21-2014, 07:01 PM   #6
Fishin4bass723
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Here is the finished brisket. The only thing that disappointed me was the stain marks from the injection. any idea how to keep this from hapening?
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Old 04-22-2014, 02:58 AM   #7
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Nice looking slices.
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Old 04-22-2014, 06:38 AM   #8
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Nice smoke ring. looks great.
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Old 04-22-2014, 08:49 AM   #9
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Looks great. Not sure about the stain marks.
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Old 04-22-2014, 09:19 AM   #10
daninnewjersey
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Quote:
Originally Posted by Fishin4bass723 View Post
any idea how to keep this from hapening?
How does your brisket compare with/without injection? Is there a noticeable difference?
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