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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 07-07-2008, 11:32 PM   #1
Ceedubya
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Default first high temp brisket with pics

Tried out the high temp brisket tonight. simple prep, just S&P and my own rub. brought the magnum up to 350 and threw on the brisket.

Brisket was a 5.6 pounder from Costco. removed the heat diffuser and water pan and cooked direct over the coals like a UDS.

end result was a moist, tender, piece of meat with a ton of flavor. If its this good just throwin the thing on, I'm gonna experiment with some injection recipes.

on to the pics!

brisket



trimmed and rubbed



charcoal basket with kingsford and pecan



down the barrel



ready to cook



brisket on



turned every 1/2 hour



1.5 hours, 160-170 degrees internal, into the foil



took to 190, and back onto the grill to finish




ready to rest



ready to slice



sliced and ready, not much smoke ring but JUICY!




ready to eat

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Unread 07-07-2008, 11:58 PM   #2
thillin
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Who needs a smoke ring if the taste, tenderness and texture is there.
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Unread 07-08-2008, 12:05 AM   #3
BBQ Grail
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I'd eat that! Yes, I would.
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Unread 07-08-2008, 12:50 AM   #4
Ceedubya
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Quote:
Originally Posted by thillin View Post
Who needs a smoke ring if the taste, tenderness and texture is there.

Thats what the wife said!
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Unread 07-08-2008, 02:03 AM   #5
Darryld
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That is a great looking brisket how long did it take to cook it also looks pretty moist
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Unread 07-08-2008, 05:34 AM   #6
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Looks real good.
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Unread 07-08-2008, 05:40 AM   #7
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Wow... that looks awesome!!
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Unread 07-08-2008, 05:43 AM   #8
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Mighty fine lookin brisket right there!
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Unread 07-08-2008, 05:44 AM   #9
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Sweet job, bro!
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Unread 07-08-2008, 06:49 AM   #10
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My last 2 have been high temp...that's the way to go for me.

What was your total time?
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Unread 07-08-2008, 07:14 AM   #11
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Nothing wrong with that - looking at those pics - you can almost taste it! Great job!
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Unread 07-08-2008, 07:29 AM   #12
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Very Nice
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Unread 07-08-2008, 09:25 AM   #13
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Nice looking brisket! Like they said, if the taste is good then that smoke ring is plenty for me.
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Unread 07-08-2008, 09:27 AM   #14
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Right on!

Hey - so you didn't inject this one? How about sprays, mops, etc. to keep it moist outside the foil?
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Unread 07-08-2008, 09:35 AM   #15
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Looks great! I wouldn't worry about the smoke ring, it's the flavor that counts!
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