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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 07-16-2008, 10:07 AM   #16
Divemaster
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Great job on the grub!
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Unread 07-16-2008, 12:17 PM   #17
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Quote:
Originally Posted by keend View Post
Looks nice. I love the shreaded beef with sauce and japs!

You said smoked 6hr. What temp dod you cook at? Mine usually take 12-18 hr at 200-225.

That's a great price for brisket ($1.25/lb). I hope you filled your freezer.
No dought it was an exelent price on brisket! I love good deals.

I smoke the briskets at 250º to an internal temp of 200º.

A packer should only take 6-8 hrs if you sear it first.

I use bear paws to shread sections of the point. Save the rest of the point for burn ends and beans.
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Unread 07-16-2008, 12:31 PM   #18
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Very nicely done.
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Unread 07-16-2008, 01:09 PM   #19
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Looking Good!!
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Unread 07-16-2008, 01:17 PM   #20
Big George's BBQ
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Very Nice
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Unread 07-16-2008, 01:20 PM   #21
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MMMM good cookie!
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Unread 07-16-2008, 01:31 PM   #22
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Nice work, I like your method! How long was the sear? I'm guessing maybe 5 min/side at high heat? I guess that gives the cooking a nice kick-start.
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Unread 07-16-2008, 03:04 PM   #23
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Quote:
Originally Posted by ams14 View Post
Nice work, I like your method! How long was the sear? I'm guessing maybe 5 min/side at high heat? I guess that gives the cooking a nice kick-start.

The searing is based on the color of the the outer side of the brisket.
You want a good black color.

As with all types of cooks timew is only a guide line.

The brisket method has taken 1st place in KCBS competitions.

The searing;
Think of a steak. Do you want a steak cooked in the oven or skillet?
No you want it grilled over charcoal.

As the fat starts to drip off the brisket you get a nice blazing fire.
like shown below. (you cannot sear on a gasser)

Be sure to pack it with black pepper before searing.

The aroma will make your mouth water!





Some of us call this the SOB method. For more information click here.

Or view the attachment.
Attached Files
File Type: doc smokie okie method.doc (28.0 KB, 4 views)
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Unread 07-17-2008, 07:46 AM   #24
Big George's BBQ
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Wow that really looks good
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