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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 01-25-2009, 08:23 PM   #16
Midnight Smoke
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Now I present for your viewing pleasure...

12 hours on the smoker and 3 hours in the cooler.



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Unread 01-25-2009, 08:25 PM   #17
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Nice job with the brisket and the pics.

How was the taste and texture?
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Unread 01-25-2009, 08:30 PM   #18
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Well, that dang sure looks like you hit a home run there. Give us some feedbsck.
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Unread 01-25-2009, 08:32 PM   #19
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Well now I think you may have been sandbagging a bit here. That brisket looks as good as any I have seen anywhere.
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Unread 01-25-2009, 08:35 PM   #20
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Man looks great! What is your take on it?
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Unread 01-25-2009, 08:36 PM   #21
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Maintained a 225º temp throughout the entire cook. Pulled off the Egg at 200º.

Fork tender!

I do not feel I got the right combo of seasoning yet. It was good but the Montreal came on pretty strong and I really didn't use very much. Other than that, it was pretty darn good!
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Unread 01-25-2009, 10:26 PM   #22
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That looks really good! Did the marinade have an impact, and if so, how would you describe it?
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Unread 01-26-2009, 09:28 AM   #23
Midnight Smoke
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Quote:
Originally Posted by cheez59 View Post
Well now I think you may have been sandbagging a bit here. That brisket looks as good as any I have seen anywhere.
LOL no sandbagging here. Just a good student. Read and learned a lot here! You know how it goes, even a blind squirrel sometimes finds a nut.

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Originally Posted by bigabyte View Post
That looks really good! Did the marinade have an impact, and if so, how would you describe it?
I think on presentation in a Comp I may have been able to score with this one.

As far as the Marinade I am not sure if there were any benefits, have not done enough Briskets for comparison. Next one I do it will be with no Marinade and will follow same cooking procedure as this one, then I may know more.
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Unread 01-26-2009, 09:40 AM   #24
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The first pic of the slices whoa but the second pic look great. Keep on quen and more pic please .
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Unread 01-26-2009, 10:02 AM   #25
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Default Beautifull Brisket

One thing I learned the hard way is how briskets and pork butts cook. To you "seasoned" vets this will be old news - but for anyone new - here's a tip that will save you a lot of fiddling with temps.

Briskets & Butts will sometimes stall around 160* as the meat/muscle fibers start their final breakdown. This stall can last from 30 minutes to an hour or more. It will eventually breakout of the stall and continue to rise in temperature.

Had I known this I wouldn't have spent more than a few anxious hours raising and lowering the temp on the cooker, wrapping in foil too early (steaming the meat) and generally driving myself nuts. As someone once said - BBQ is done when it's done!
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Unread 01-26-2009, 10:22 AM   #26
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Hey Terry, if you packed it rigt you could ship me a few slices. They would get here before going bad...

Lookin good so far amigo!

Edited...

Ahh, you added the sliced pics while I was writnig the above. Now it looks real good! I'm on my way!
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Unread 01-26-2009, 11:33 AM   #27
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That brisket looks really good. The slices have a nice smoke ring and look moist. Thanks for sharing.
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Unread 01-26-2009, 11:44 AM   #28
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Wow wow wow!!!!
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Unread 01-26-2009, 11:50 AM   #29
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Nice looking Brisket!
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Unread 01-26-2009, 11:56 AM   #30
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Great job on the brisket!!!

Mike
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