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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 04-19-2007, 11:17 AM   #16
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I hope so.
Smoke On!!!!!
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Unread 04-19-2007, 11:32 AM   #17
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bmarley, it might help us out more if we knew what you were cooking on.

One thing I have done in the past is to put brisket in the smoker a day or two ahead of time and smoke it until it gets to about 160 degrees. Then I spay it, wrap it in foil and pop it in the fridge when it cools off. Serving day, put it in the oven or the smoker and cook it the rest of the way. It won't take nearly as long and you still end up with a tender moist product.
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Unread 04-19-2007, 11:36 AM   #18
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One of my rules is "Never try new things when you are cooking for guests". But if you're comfortable and are getting good results with the fast track method. Go with it. It sounds like you are planning to cook the brisket and butts at about the same time and then will you follow with the chicken while they rest in a cooler? I prefer thighs or quarters to breasts, but that is just me.
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Unread 04-19-2007, 11:42 AM   #19
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Quote:
Originally Posted by Bigmista View Post
Then I spay it,
You wouldn't want it to reproduce?????
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Unread 04-19-2007, 11:42 AM   #20
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Quote:
Originally Posted by Bigmista View Post
bmarley, it might help us out more if we knew what you were cooking on.

One thing I have done in the past is to put brisket in the smoker a day or two ahead of time and smoke it until it gets to about 160 degrees. Then I spay it, wrap it in foil and pop it in the fridge when it cools off. Serving day, put it in the oven or the smoker and cook it the rest of the way. It won't take nearly as long and you still end up with a tender moist product.
That, combined with what ThirdEve offered--Is a plan !!!
Safe.
Save the "experimenting" for later.

JMHO.

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Unread 04-19-2007, 11:44 AM   #21
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Quote:
Originally Posted by bbqjoe View Post
You wouldn't want it to reproduce?????
Nope. Then we would have brisket population explosion.
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Unread 04-19-2007, 12:01 PM   #22
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Quote:
Originally Posted by willkat98 View Post
I would start the brisket earlier, and if its done sooner, 2-3 hours in the cooler, wrapped in foil, won't hurt anything.

Again, no fast track here either.
+1 on that... low and slow, wake up early and start drinking...
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Unread 04-19-2007, 12:03 PM   #23
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Quote:
Originally Posted by Will350z View Post
+1 on that...
What's that?
Is that like 10-4 good buddy?
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Unread 04-19-2007, 01:10 PM   #24
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This is what I am cooking with:



Lump and Hickory with Cherry

What is is cook time per lbs? 1.5 per?
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Unread 04-19-2007, 01:16 PM   #25
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Impossible to say for sure. I would allow at least that much time especially on an offset. How is your cooker at maintaining temps? Do you have dips and spikes or does it hold temp around 225?
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Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott
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Unread 04-19-2007, 01:25 PM   #26
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Also per Bigmista, are you going to spay it?
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Unread 04-19-2007, 01:25 PM   #27
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Should have mentioned that the smoker is modified to a reverse flow. the temp end to end has a variable of 7 degrees. and holds temp like a champ.
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Unread 04-19-2007, 01:28 PM   #28
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Nice.....Love to see pics of the mods....

Sometimes I spay, sometimes I don't....Haven't been spaying recently...
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Unread 04-19-2007, 01:52 PM   #29
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Plans for tonight are to get the rubs and injections togather so they can mingle...

All these are from this board... I do not take credit for any...
BOSTON BUTT

Dry Rub
1/2 cup Sugar
1/2 cup
paprika
1/3 cup garlic salt (I used garlic powder)
1/3 cup
kosher salt, finely ground
1/4 cup
brown sugar
1 tablespoon chili powder (I used ancho chili powder)
1 teaspoon
cayenne
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon ground cumin

Injection Baste
3/4 cup
apple juice
1/2 cup water
1/4 cup kosher salt, finely ground
2 tablespoons
Worcestershiresauce.



BRISKET

Big Cow Beef Injection
Makes 2 and 1/4 cups

2 cups beef broth
1/4 cup Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper


Combine all ingredients in a bowl, mix well and refrigerate before injecting.

Brisket Brown Sugar Rub
1/3 cup brown sugar
1/3 cup salt (coarse salt works best)
1/3 cup paprika
1/3 cup chili powder (choose a hot or mild powder depending on your tastes)
1/3 cup ground black pepper
Mix ingredients and pack firmly around brisket 12-24 hours before
smoking. Wrap in plastic wrap or place in a large plastic bag.

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Unread 04-19-2007, 02:01 PM   #30
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Quote:
Originally Posted by bbqjoe View Post
What's that?
Is that like 10-4 good buddy?
+1 is like saying you agree with what the person you are quoting said. Its a way of giving your advise without having to restate what the poster before you said.
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