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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 07-07-2009, 08:30 PM   #1
Bbq Bubba
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Default Hot n fast brisket

Had this 15lb Select packer wet aging in the fridge for about 2 weeks now. (read, sitting in back of meat fridge)


By imn88fan

Rubbed with Plowboy's Bovine Bold and tossed on the drum with some Mesquite wood.


By imn88fan

This should give me a center grate temp of about 325ish,


By imn88fan

8 hrs later, 195 internal, probe slides in like butta!


By imn88fan

Tender, juicy and a decent smoke ring!


By imn88fan

From fridge to plate in less than 9 hrs for a 15lb packer!


By imn88fan


Sure, it's way more fun manning a smoker for 18 hrs but it's nice to get in a brisky cook in a short day once in a while!
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Unread 07-07-2009, 08:41 PM   #2
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Wow, that looks great! Seems like a lot of us have been playing around with high heat briskets lately. I think that you were may have been around the 275 range though, 8 hours seems like an awfully long time at 325. Either way it doesn't matter, that looks like a good brisky to me.
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Unread 07-07-2009, 08:48 PM   #3
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i usually take 8-9 hours at 275 deg. i just did one at 325 deg and it was done at 5.5 hours. granted it was a bit smaller.
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Unread 07-07-2009, 08:55 PM   #4
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Looks great I'll have to try the hot and fast method. I sure like lighting the egg at night and going to bed waking up checking it then Putting the Brisket away for a "Knap" at noon.
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Unread 07-07-2009, 09:22 PM   #5
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Looks great Steve! Send me a couple of slices please>
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Unread 07-07-2009, 09:27 PM   #6
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Are those refried beans on that plate?
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Unread 07-07-2009, 09:53 PM   #7
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Imagine what you could do if you used foil! Cut that time in half!
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Unread 07-08-2009, 05:36 AM   #8
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i hope that rash clears up
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Unread 07-08-2009, 06:05 AM   #9
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bubba found his camera.... good lookin' brisket bubba.
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