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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 03-01-2008, 02:11 PM   #16
Que'inKC
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OK so first I just have to say OMG!!!! I've never in my 10+ years of smoking meat have I produced a better brisket...This thing was the best I've ever done, my family and friends went crazy...It was tender, juicy, flavorful and all around the best I've ever done...I also did my first "Burnt Ends" and they were even more popular than my brisket flat...They were gone in minutes....

I just want to say Thank you to my BBQ Bros, I couldn't have done this without have you on my side....Pron Below
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Unread 03-01-2008, 03:49 PM   #17
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Nice!
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Unread 03-01-2008, 03:59 PM   #18
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Nice - a thing of beauty!!!! I noticed that you used lump -- the dealer I bought mine from (who is also a comp cook) advised me not to use lump... said it burns to quick and to hot.....I used briq's on my cooks, and had pretty good luck with temp and time of burn. I'm still learning vent control, but have, overall, had pretty good luck. Not that it seems to affected your brisket!! Congrats on a fantastic piece of meat!!!!!
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Unread 03-01-2008, 04:37 PM   #19
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cong on the breaking in it cant get any better than that
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Unread 03-01-2008, 04:41 PM   #20
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nice brisket- I do one if they weren't so damn expensive around here
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Unread 03-01-2008, 05:31 PM   #21
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very nice looking brisket how about sending a sammy this way
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Unread 03-01-2008, 06:35 PM   #22
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Very nice, what rub did you use if you don't mind me asking?
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Unread 03-01-2008, 07:56 PM   #23
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Quote:
Originally Posted by Jeremiah View Post
Very nice, what rub did you use if you don't mind me asking?
Yeah, that's not salt and pepper.

Nice job. Every picture looks great.
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Unread 03-01-2008, 09:15 PM   #24
Que'inKC
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Quote:
Originally Posted by Jeremiah View Post
Very nice, what rub did you use if you don't mind me asking?
I ended up using a slightly modified version of Bill's Power Rub in Paul Kirks book...The rub had a lot of salt in it, so i was a little worried about how it would turn out....But it actually worked out very wel..

Thanks Plowboy...I was going to try and make it over today, but family came and couldn't get away...I can't wait to try your rub...
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Unread 03-01-2008, 09:43 PM   #25
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Very nice looking brisket, good job.

I also suggest using briquettes in the party. It will last longer between fill ups and burn more evenly. I always found this to be true with my WSM and it seems to translate to the party. My second cook on the party I used about 4 pounds of royal oak briquettes and it was still going at 230 4 1/2 hours later when I took the buck board bacon off. My first cook I used 8 pounds of big briq briquettes and about 1/2 a chimney of kingsford to start the cook, and that lasted over 10 hours. Give it a shot with the best briquettes you can get ahold of and I think you will like the results.
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Unread 03-01-2008, 10:04 PM   #26
Que'inKC
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Thanks JRB...I agree, next time I'm going to use briquettes..
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Unread 03-01-2008, 10:36 PM   #27
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Did you cook fat cap up, or down? Looks like down. I did my brisket fat side up. My thinking was that the heat/smoke hits it from the top in a BWS, so put the protective fat layer up. Im sure it would turn out fine either way though.
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Unread 03-02-2008, 11:29 AM   #28
Que'inKC
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I actually had the same thinking and cooked it fat side up...first time I've ever done one like that, and it turned out really well..
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Unread 03-02-2008, 11:41 AM   #29
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Quote:
Originally Posted by Que'inKC View Post
I ended up using a slightly modified version of Bill's Power Rub in Paul Kirks book...The rub had a lot of salt in it, so i was a little worried about how it would turn out....But it actually worked out very wel..

Thanks Plowboy...I was going to try and make it over today, but family came and couldn't get away...I can't wait to try your rub...
Plenty of salt and plenty of pepper is a good thing in a brisket rub. If you are from Texas, then MSG also seems to be a key ingredient. At least that's the case in a lot of brisket/beef rubs I've seen.
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Unread 03-02-2008, 11:47 AM   #30
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nice looking brisket glad it turned out good
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