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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 03-09-2014, 10:04 AM   #1
Redleg71
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Join Date: 09-07-11
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Default First cook of 2014, Brisket!

My backkyard has ben torn up due to construction since Novemeber. All my grilling devices were packed away and stacked deep into the recess of my garage so construction crews could not damage them. Finally this weekend I had enough. I managed to get to my egg and after an hour of rearranging things was able to get her outside for the first cook of the year, Brisket!!!

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Old 03-09-2014, 10:05 AM   #2
Guando
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Looks good from here!
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Old 03-09-2014, 10:10 AM   #3
Redleg71
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For the record. There is no photo-shoping on that pic
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Old 03-09-2014, 11:03 AM   #4
tsimm15
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Nice looking bark.
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Old 03-09-2014, 11:12 AM   #5
Bludawg
somebody shut me the fark up.
 
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Looks like you didn't need the training wheels
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Old 03-09-2014, 11:15 AM   #6
smokinjerseyguy
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Looks fantastic... I hope my first at brisket this spring looks that good!
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Old 03-09-2014, 11:34 AM   #7
Firefighter
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Looks tasty
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Old 03-09-2014, 12:33 PM   #8
Diesel Dave
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Dang that looks really good!
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Old 03-09-2014, 12:34 PM   #9
bbqgeekess
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Heavenly, and great photo :)
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Old 03-09-2014, 12:36 PM   #10
THoey1963
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Quote:
Originally Posted by Redleg71 View Post
For the record. There is no photo-shoping on that pic
People Photoshop pictures of food? What do they do, add juicy fat?

Nice looking meat...
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Old 03-09-2014, 12:39 PM   #11
Hagisan
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Looks very nice indeed. It's not good to keep a person away from their bbq for too long.
Nice job.
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Old 03-09-2014, 12:45 PM   #12
moontz
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That looks amazing. Bark is perfect! Did you wrap at all? What temp?
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Old 03-09-2014, 01:50 PM   #13
Redleg71
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I use a simple home made rub of Kosher Salt, Brown Suger, Paprika, Cayanne, Garlic Powder, Thyme, and black pepper. Threw it on the egg at 250 degrees with the fat side up. Pulled it off when it was probe tender. Never foiled and kept the opening of the lid to a bare minimum. Used hickory chunks for the flavoring.

And yes, to who ever asked, many brethren photo shop their pron!!!
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Old 03-09-2014, 02:00 PM   #14
Enrico Brandizzi
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Bellissima!
Great cook your bark is awesome!
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Old 03-09-2014, 04:48 PM   #15
sliding_billy
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Very nice looking brisket.
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