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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 06-15-2008, 02:51 PM   #1
Bigmista
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Default My first "quick" brisket

Did my first quick brisket yesterday for a tasting Scheduled for the afternoon. I put it in the Spicewine at 300 degrees at 7am. It was 160 degrees at about 10:45 am.



I foiled it with Worsey sauce and AJ and put it back in the smoker. It hit 195 at about 12:30pm. I stuck it in a cooler until the tasting at 3:30pm. It came out tender and juicy. These folks enjoyed it along with the ribs, chicken, bbq beans, green beans and Pineapple coleslaw.



I got the job and even a little taste for myself!


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Unread 06-15-2008, 02:53 PM   #2
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Soooo, how did it taste in comparision to low and slow?
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Unread 06-15-2008, 02:54 PM   #3
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I did my first quick brisket yesterday. I couldn't tell the difference between it and the 14 hr briskets I've done. The only difference I noticed was the shallow bark and shallow smoke ring.
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Unread 06-15-2008, 02:55 PM   #4
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Couldn't tell much difference Might give it a shot in competition.
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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 06-15-2008, 02:55 PM   #5
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No difference in taste, right Pissy?
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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 06-15-2008, 06:07 PM   #6
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Looks good Mista. Congrats on the gig...
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Unread 06-15-2008, 06:08 PM   #7
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As usual, Bigmista, you've made me hungry!
That looks awesome!
Congrats on the gig...
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Unread 06-15-2008, 08:04 PM   #8
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Thanks! I'm thinking Rib-eyes tonight. Stay tuned!
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Wait! Bigmista wrote a cookbook?

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 06-15-2008, 08:06 PM   #9
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I love quick brisket, that is the only way I ever cook it. It comes out just as good, and a lot less chance for bitter smoke flavor. Nice job of the beef!
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Unread 06-15-2008, 09:39 PM   #10
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Nice job on the brisket!
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Unread 06-15-2008, 10:01 PM   #11
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I have found em a lil short on comp. flavor but fine for cater work
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Unread 06-15-2008, 10:10 PM   #12
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Quote:
Originally Posted by Bigmista View Post
No difference in taste, right Pissy?
I couldn't tell one, Pista.
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If you really care about this place, you'll show some respect for it.

Finally got my dream cooker, Runaround Sue.

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Unread 06-15-2008, 10:20 PM   #13
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Quick? I always cook brisket at around 300... course any lower is a real pain in my bandera!
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Unread 06-16-2008, 12:58 AM   #14
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Looks great and I am sure it tasted great too. I have done the quick brisket too and the only thing missing is the bark I like. Other than that, there was no difference in taste.
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Unread 06-16-2008, 02:31 AM   #15
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Looks great and same great taste ! sounds like a winner

was there any difference besides temp and time?
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