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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 10-09-2009, 12:27 AM   #1
NorthwestBBQ
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Default 2nd WSM Brisket

I cooked a high heat packer that I separated the point from the flat. Cooked it at 300F for 3 hours then foiled them till they reached 203F. Came out great.





















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Unread 10-09-2009, 12:42 AM   #2
FamilyManBBQ
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Looks GOOD brother!!
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Unread 10-09-2009, 12:44 AM   #3
NorthwestBBQ
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Quote:
Originally Posted by bradysdad View Post
Looks GOOD brother!!
You buy a Thermopen yet bro?
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Unread 10-09-2009, 12:47 AM   #4
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First off it looks good, but....Were you practicing a turn in box? Because, first cut the brisket on 90 degrees from the grain not parrallel to the grain like you did, and you need 6 pieces in a turn in box. As for the garnish, you need less, or more to be even all around the meat. Think of it as a frame to a piece of art, if you notice it either you have to much or not enough.
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Unread 10-09-2009, 12:52 AM   #5
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Great pics!

All that brisket pics wants me to try to make some brisket!
Only it isn't available over here. :-(
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Unread 10-09-2009, 12:59 AM   #6
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Quote:
Originally Posted by NorthwestBBQ View Post
You buy a Thermopen yet bro?
Gettin' there. Almost bought one for my son...he's turning 5 tomorrow. Great birthday present, right?

Might just have to keep borrowing yours!!
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Unread 10-09-2009, 12:59 AM   #7
NorthwestBBQ
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Quote:
Originally Posted by Jaberwabee View Post
First off it looks good, but....Were you practicing a turn in box? Because, first cut the brisket on 90 degrees from the grain not parrallel to the grain like you did, and you need 6 pieces in a turn in box. As for the garnish, you need less, or more to be even all around the meat. Think of it as a frame to a piece of art, if you notice it either you have to much or not enough.
I do compete and the box was made up for my neighbor. I did not cut the meat like you said (I cut it across the grain) like this "real" turn in box. 8th place brisket at the PNWBA Evergreen State Championship in Seattle, WA. Perfect 9 on appearance!

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Unread 10-09-2009, 05:47 AM   #8
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How do you get it to look so moist? Is that a paint on glaze? I dont compete but would sure like to get my briskey to look like that.
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Unread 10-09-2009, 05:49 AM   #9
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Looks great to me!
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Unread 10-09-2009, 07:14 AM   #10
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nice lookin briskie!
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Unread 10-09-2009, 07:21 AM   #11
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Very nice looking briskie...
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Unread 10-09-2009, 08:57 AM   #12
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Thumbs up Looks inspirational!

may have to run out to Sam's and get one to put on the WSM later today -- looks great and now I'm hungry!
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Unread 10-09-2009, 10:05 AM   #13
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That looks great..... nice
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Unread 10-09-2009, 10:10 AM   #14
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I'm a big fan of cooking briskets at higher temps. Looks great!
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Unread 10-09-2009, 10:58 PM   #15
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Looks great from here!
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