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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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Old 11-01-2008, 08:52 PM   #1
HoosierTrooper
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Default Overnight briskets-Pron

Two briskets on the drum for an overnighter. Choice from Sam's, seasoned with Weber Chicago Steak Seasoning which I love on brisket.
Brisksets on the lower rack, a fattie and sausage on the top rack. A couple pieces of cherry and one of hickory on top of a full ring of K. One more piece of each buried in the basket for the wee hours while I'm sleeping.
Attached Images
File Type: jpg Brisket 11-1-08 001.jpg (63.6 KB, 142 views)
File Type: jpg Brisket 11-1-08 002.jpg (94.0 KB, 142 views)
File Type: jpg Brisket 11-1-08 003.jpg (94.6 KB, 141 views)
File Type: jpg Brisket 11-1-08 008.jpg (49.1 KB, 141 views)
File Type: jpg Brisket 11-1-08 004.jpg (83.3 KB, 143 views)
File Type: jpg Brisket 11-1-08 006.jpg (89.0 KB, 142 views)
File Type: jpg Brisket 11-1-08 007.jpg (74.4 KB, 141 views)
File Type: jpg Brisket 11-1-08.jpg (59.7 KB, 142 views)
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Old 11-01-2008, 09:03 PM   #2
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Great start, we going to get finished product pics also?

Not familiar with the Weber Chitown seasoning.
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Old 11-01-2008, 09:14 PM   #3
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Nice start, can't wait till it's done!

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Old 11-01-2008, 11:19 PM   #4
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Quote:
Originally Posted by bbqbull View Post
Great start, we going to get finished product pics also?

Not familiar with the Weber Chitown seasoning.
Yes sir. Here's the fattie and sausage done after about 2.5 hours. Now it's time for bed.
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File Type: jpg Brisket 11-1-08 009.jpg (68.1 KB, 124 views)
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Old 11-01-2008, 11:23 PM   #5
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Can't wait to see pics of your finished briskies! That Weber Chicago Steak seasoning looks good, might have to get me some.
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Old 11-02-2008, 08:37 AM   #6
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what di you dream of after you ate the fatty and went to bed?
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Old 11-02-2008, 10:19 AM   #7
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Quote:
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Yes sir. Here's the fattie and sausage done after about 2.5 hours. Now it's time for bed.
Dude, only 1 fattie? I don't get it...

Can't wait to see the Brisket...
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Old 11-02-2008, 10:24 AM   #8
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Waiting on the Brisket pics.
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Old 11-02-2008, 10:37 AM   #9
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Is it done yet?
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Old 11-02-2008, 11:11 AM   #10
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Pulled them when they hit 200. One took 13 hours, the other one 14.5. Wrapped in foil and resting comfortably in a cooler full of towels. Will post pics after I slice them.

The fattie is low fat turkey. My wife is very conscious of what she eats so I try to find low fat alternatives when I can. Rubbed it with TexasBBQRub original and it's actually not bad.
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Old 11-02-2008, 11:13 AM   #11
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looking good so far. We cook reduced fat fatties all the time.
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Old 11-02-2008, 11:17 AM   #12
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Quote:
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looking good so far. We cook reduced fat fatties all the time.
I was pleasantly surprised at the taste, will definitely do them again.
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Old 11-02-2008, 05:36 PM   #13
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Here's pictures of the finished product. Mixed reviews on the outcome. Very moist and tender but not a real strong smoke flavor,and the one done first had a more pronounced smoke ring. I noticed that just before I took the last one off I started smelling hickory. After the smoker cooled down I looked inside and found that the large piece of hickory I put on top apparently did not start burning until right at the end, it somehow missed the initial startup. So it basically was smoked with just the two pieces of cherry I had on top and possibly the small piece of cherry and hickory I had buried in the basket.
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File Type: jpg Brisket 11-1-08 001.jpg (87.3 KB, 43 views)
File Type: jpg Brisket 11-1-08 002.jpg (58.0 KB, 42 views)
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