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Old 01-01-2008, 01:54 PM   #1
Rick's Tropical Delight
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Talking cab packer brisket

this is my second brisket attempt ever. 9.94 pound @ 230 grid temp for 15:15 till 193 internal. 50/50 dizzy pig cow lick & turbinado sugar. chopped up the point, foiled, and put it back on for another 2:30










not too bad, but i need more practice

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Old 01-01-2008, 02:00 PM   #2
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Looks great...CABS rule.
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Old 01-01-2008, 02:17 PM   #3
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did you re-rub and sauce the burnt ends? That's the one time I like to actually sauce the brisket a bit for myself. Looks good.

Which do you prefer on the eggs.. just the nest or the wood structure?
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Old 01-01-2008, 03:16 PM   #4
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Originally Posted by cmcadams View Post
did you re-rub and sauce the burnt ends? That's the one time I like to actually sauce the brisket a bit for myself. Looks good.

Which do you prefer on the eggs.. just the nest or the wood structure?
i put some sweet baby rays in the foil pack then took it over to the neighbor's to watch the ball drop at midnight.

i kinda like the wood table, but it's a little small. i've got two sets of the egg mates (wood shelves) that attach to the eggs when they're in the nest, but they can only handle so much weight. that little white table comes in pretty handy
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Old 01-01-2008, 04:33 PM   #5
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That's all I have to say about that.
Now I'm hungry.

ps - great photos. I really like the first one.
And the shadows on your mannequin in the second make her very ....... mysterious .........and alluring.
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Old 01-01-2008, 05:02 PM   #6
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Looks great.

I did a CAB packer the other day and it was awesome.
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Old 01-01-2008, 05:39 PM   #7
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Originally Posted by Harbormaster View Post





That's all I have to say about that.
Now I'm hungry.

ps - great photos. I really like the first one.
And the shadows on your mannequin in the second make her very ....... mysterious .........and alluring.
thanks man!
i added that lens flare in the first pic in photoshop, althought there was a little flare in the original. betty is kinda sexy, isn't she? she kinda adds that 'classic' look to the compound.

anybody have any tips on how i can better my brisket? like no sugar? maybe not chop up the point prior to foiling? i didn't read thirdeye's page very closley cause i got it out of order a little
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Old 01-01-2008, 05:43 PM   #8
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Briskets look pretty good. Betty is kinda hot too.
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Old 01-01-2008, 06:15 PM   #9
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Who is your pit assitant, in the picture.
Eric
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Old 01-01-2008, 06:52 PM   #10
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You cooked a 10 lb brisket for 15 hours? That's more than twice as long as I cook mine. Not saying that there's anything wrong with that (obviously it turned out great), I'm just surprised it worked.
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Old 01-01-2008, 06:59 PM   #11
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Quote:
Originally Posted by ole'e View Post
Who is your pit assitant, in the picture.
Eric
that's venus de betty! *L*

Quote:
Originally Posted by JamesTX View Post
You cooked a 10 lb brisket for 15 hours? That's more than twice as long as I cook mine. Not saying that there's anything wrong with that (obviously it turned out great), I'm just surprised it worked.
that's how long it took to reach 190 degrees. the thinner part of the flat might have been a little dry. i had way too much rum yesterday, so i think it turned out ok for my second brisket.
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Old 01-01-2008, 07:39 PM   #12
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Quote:
Originally Posted by Harbormaster View Post





That's all I have to say about that.
Now I'm hungry.

ps - great photos. I really like the first one.
And the shadows on your mannequin in the second make her very ....... mysterious .........and alluring.

Harbormaster thinks Ricks mannequin is hot pass it on

Brisket looks great too Rick
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Old 01-01-2008, 07:40 PM   #13
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Rick, those pictures a truely an inspiration.
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Old 01-01-2008, 07:58 PM   #14
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Quote:
Originally Posted by Rick's Tropical Delight View Post
i had way too much rum yesterday....
Yep. That's the explanation I use to explain the wife, the mortgage, etc.

What do you normally cook, if not brisket?
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Old 01-01-2008, 08:07 PM   #15
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[quote=JamesTX;526915]Yep. That's the explanation I use to explain the wife, the mortgage, etc.

What do you normally cook, if not brisket? [/quote]

oh... i little of this and a little of that...

here's a look at some of it

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