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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 06-01-2008, 07:56 PM   #1
PatioDaddio
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Default First Drum Brisket Practice

Today I did my first practice brisket on my new drum. It was about 13.5lbs trimmed and it was done in 12.5 hours at an average temp of 250*.

I got my temp control dialed-in and she rocked +/- 5* all night with zero tending. It was a beautiful thing!

Please excuse the rough garnish. I've been ill today and didn't have the energy to perfect it.

John



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Unread 06-01-2008, 09:02 PM   #2
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Looks delicious. Yum!
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Unread 06-01-2008, 09:08 PM   #3
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Looks good.
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Unread 06-01-2008, 11:27 PM   #4
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Awesome job! I'd be proud of that.
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Unread 06-01-2008, 11:29 PM   #5
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Looks good. Is this a meat contest or a garnish contest? :)
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Unread 06-02-2008, 04:46 PM   #6
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Fine looking Brisket!
Great Job.

TIM
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Unread 06-02-2008, 05:53 PM   #7
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Default Great looking brisket

Howdy, The brisket looks fantastic, ,did you marinade it or just rub before smoking.
Charlie
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Unread 06-02-2008, 06:24 PM   #8
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Nice lookin brisket there!
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Unread 06-02-2008, 06:38 PM   #9
Sawdustguy
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Wonderful, juicy looking brisket! I bet that was some good eats!
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Unread 06-02-2008, 07:16 PM   #10
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Very nice work John! It looks very juicy and cooked to perfection.
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Unread 06-02-2008, 08:22 PM   #11
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Wish I could reach my hand threw the moniter and grab a slice....looks fantastic!
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Unread 06-02-2008, 10:37 PM   #12
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Thanks for all of the very kind words.

Quote:
Originally Posted by Tar River BBQ View Post
Howdy, The brisket looks fantastic, ,did you marinade it or just rub before smoking.
Charlie
I was a little behind the curve and rushed, so I injected and rubbed it barely an hour before it went on. I would have normally done that 5-6 hours before.

All in all, I don't think the final product suffered much, but I did make a mistake by wrapping it bark-side-down while it rested. That took quite a bit of the "pop" out of the bark. Once that happens there isn't really a way to put it back.

John
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Unread 06-03-2008, 04:18 AM   #13
bp27703
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Thats a really nice looking brisket.
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Unread 06-03-2008, 06:08 AM   #14
cmcadams
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As said, that looks great! fill in the front with cut up bark pieces, and you've got quite a turn in box.
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Unread 06-03-2008, 10:24 AM   #15
PatioDaddio
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Quote:
Originally Posted by cmcadams View Post
As said, that looks great! fill in the front with cut up bark pieces, and you've got quite a turn in box.
That was the plan, but my burnt ends weren't box-worthy. I didn't put enough TLC into them, so I left them out.

John
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