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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 12-14-2008, 03:25 PM   #1
Desert Dweller
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Default First Time Brisket, Still Alive, Pron

I put it off as long as I could, but you guys kept doing briskets, and the boys kept asking when I was gonna pull that one out of the freezer. So I got a set of gonads and fired the UDS up this morning.

I had cut off the excess fat (WOW, that's a lot). Seperated the flat from the point. Cut out the inner ribbon of fat and cut off the flap that covered the fat ribbon. I rubbed it heavy with Plowboys Bovine Bold (75%) and Wizzy's Steak Rub Seasoning (25%). Left in covered in fridge overnight.

Fired up the drum about 0630, had it humming at 275 by 0715, Put on the three pieces at 0745. When I got home from Church at 1145 the internal temp was 180. So I put it in a pan, and Tented it for 15 minutes. It came out great! Beginners luck. Even a blind squirrel finds a nut once in a while. Say what you will, but this was good groceries, and the rub combo was mighty tasty!

I had, just in case I screwed it up, some Rib Eyes available for dinner. What was I to do? I thought of what you guys would do, and I think I got it right. We had the Brisket for lunch, and will enjoy the steaks for dinner!

Still alive meant I ate it and I'm still alive, so are the boys, and even the wife enjoyed it!
Attached Images
File Type: jpg 1st brisket 001.jpg (28.0 KB, 164 views)
File Type: jpg 1st brisket 003.jpg (80.5 KB, 164 views)
File Type: jpg 1st brisket 004.jpg (73.5 KB, 163 views)
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Old 12-14-2008, 03:43 PM   #2
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Looks awesome!! You think separating like that made it cook as quick as it did or was it the higher temp? 4 hours ain't bad to get a hunk o beef that looks that good.
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Old 12-14-2008, 04:05 PM   #3
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That looks nice, I would have enjoyed it too!
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Old 12-14-2008, 04:09 PM   #4
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That sure is a pretty brisket! That is about 10 hours less than mine at 225º.
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Old 12-14-2008, 04:10 PM   #5
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Brisket looks great and plenty moist. What type of wood did you use?
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Old 12-14-2008, 06:54 PM   #6
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Pecan 60%
Apple 25%
Hickory 15%

more or less....
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Old 12-14-2008, 06:56 PM   #7
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That looks real good. I like a 17.825% ratio of cherry myself.
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Old 12-14-2008, 07:03 PM   #8
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That just ain't right, must be the Church thing....man, that brisket looks great!
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Old 12-14-2008, 07:42 PM   #9
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Looks great!

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Old 12-14-2008, 07:59 PM   #10
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Tasty looking brisket.
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Old 12-14-2008, 08:00 PM   #11
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Nice bark on that brisky, I like it. Looks good.
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Old 12-14-2008, 08:16 PM   #12
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Must have been something in the air today...I had a 9 pound packer up to 195 in 5 hours today. I ran a little bit higher temp trying to fight the wind...guess I'm not the only one that got a quick brisket surprise for lunch. Congrats, looks great.

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Old 12-14-2008, 10:57 PM   #13
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Good lookin' eats right there, Bo. You sure that this is your first one? (be gentle mod) What do you think the flat weighed after seperating & trimming? And did you keep it at 275* all the way? Inquiring minds & all that ...
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Old 12-14-2008, 11:01 PM   #14
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Way to go Bo. You are no longer a brisket virgen! Killer smoke ring, my Brother.
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Old 12-15-2008, 05:35 AM   #15
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Rooster....Absolutely on both counts.

bigabyte....I was expecting that from someone.

Rookie'48....Lesee, yup, first one! I suspect the flat weighed about 4, but can't be sure, certainly no less. And yes, the cooker was still at 275 when I got back from church, so I have no reason to suspect any drop or raise during the cook. And since when do you have a mind, inquiring or otherwise?
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