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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 09-05-2009, 10:00 AM   #1
SmokinPaPa
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Could someone give me some quick pointers on brisket low and slow advice. Thanks in advance. I will post pictures afterwards good or bad.

Last edited by SmokinPaPa; 09-05-2009 at 01:28 PM..
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Unread 09-05-2009, 10:20 AM   #2
Brian in Maine
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I cook flats on a WSM. I slather them with worcestershire sauce, then rub. I cook them fat side down at 250*to an internal temp of 160 - 165*. I then foil, and take them to 190* and start checking for tenderness with a probe. When the probe goes in like it is going into butter it is done. I then let it rest in the foil for at least an hour.
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Unread 09-05-2009, 10:31 AM   #3
Solidkick
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Just about the same for as Brian except:
I make a glue of equal parts yellow mustard, honey and your favorite steak sauce.
I start fat cap up the first 4 hours.

I foil, some others would suggest not to.
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Unread 09-05-2009, 10:32 AM   #4
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What are you cooking on? You'll get a lot more detailed advice from folks that are using your particular smoker... Brian's advice is dead on for flats on a bullet.

I do mine @ 325-350...no water in the pan...foil @ 160...cooler @ 190...rest for 2 hours...enjoy! I make sure my briskets are very cold (right out of the fridge) and rub them up right before putting them on the smoker...as soon as I fire up the pit...I throw on the meat...gives a killer smoke ring! Use oak for smoke wood if you have it...Good Luck!
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Unread 09-05-2009, 10:40 AM   #5
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Just a FYI:
There are a buch of golden nuggets of brisket advice under the Q-Talk roadmap.
Good luck and enjoy the BBQ!!!

http://www.bbq-brethren.com/forum/sh...98&postcount=8

http://www.bbq-brethren.com/forum/sh...ad.php?t=10813

http://www.bbq-brethren.com/forum/sh...hlight=brisket

http://www.bbq-brethren.com/forum/sh...ad.php?t=57882
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Last edited by BBQ Bandit; 09-05-2009 at 10:58 AM.. Reason: Fat Farkin' Fingers!!
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Unread 09-05-2009, 10:57 AM   #6
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http://www.thesurvivalgourmet.com/?p=162
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Unread 09-05-2009, 11:22 AM   #7
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Quote:
Originally Posted by Brian in Maine View Post
I cook flats on a WSM. I slather them with worcestershire sauce, then rub. I cook them fat side down at 250*to an internal temp of 160 - 165*. I then foil, and take them to 190* and start checking for tenderness with a probe. When the probe goes in like it is going into butter it is done. I then let it rest in the foil for at least an hour.
Textbook advice!
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Unread 09-05-2009, 12:56 PM   #8
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Quote:
Originally Posted by Brian in Maine View Post
I cook flats on a WSM. I slather them with worcestershire sauce, then rub. I cook them fat side down at 250*to an internal temp of 160 - 165*. I then foil, and take them to 190* and start checking for tenderness with a probe. When the probe goes in like it is going into butter it is done. I then let it rest in the foil for at least an hour.
My name is Bigmofo...and I approve this message.
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Unread 09-05-2009, 04:15 PM   #9
SmokinPaPa
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Thanks for the help. I am posting the pictures to show the event. Will show more when done.
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Unread 09-05-2009, 05:02 PM   #10
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Quote:
Originally Posted by Brian in Maine View Post
I cook flats on a WSM. I slather them with worcestershire sauce, then rub. I cook them fat side down at 250*to an internal temp of 160 - 165*. I then foil, and take them to 190* and start checking for tenderness with a probe. When the probe goes in like it is going into butter it is done. I then let it rest in the foil for at least an hour.
Great Advice ... I skip the foil, but I love chopped burnt end sandys ...
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Unread 09-05-2009, 07:23 PM   #11
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Good thread Goldengoose, been wanting to try a brisket myself, got some good tips.
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Unread 09-07-2009, 09:59 AM   #12
SmokinPaPa
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Unread 09-07-2009, 10:00 AM   #13
SmokinPaPa
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Just practicing uploading photos. Thanks.
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Unread 09-07-2009, 10:08 AM   #14
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Unread 09-07-2009, 10:11 AM   #15
Kevin
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How old is that SnP? I've got one just like it with no side fire box that is about 15 years old.
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