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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 05-29-2010, 12:50 PM   #1
thillin
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Default Hot & Fast 15.5lb Brisket (PRON added)

Picked up a 15.5lb choice brisket for $1.47/lb since my FIL is in town. Fired up the Spicewine this morning and threw on the heavily trimmed brisket. I think I trimmed about 3.5lbs of fat off. Injected and rubbed with John Henry's Brisket Rub. Brisket on at 9:50am 285 degrees at the grate. Hickory and pecan chunks. At the 3 hour point brisket is at 168 internal. I'll wrap in foil in the next 15 minutes.

Injected and rubbed.


172 internal about to be wrapped.



And a bonus. Wings raised direct from 2 nights ago. Went well with the crawfish boil. FIL came in from Gulfport, MS with a cooler full of crawfish. Wings were dusted with Yardbird and the kids loved them.
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Last edited by thillin; 05-29-2010 at 02:34 PM..
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Unread 05-29-2010, 01:04 PM   #2
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John Henry was brisket injecting man, born with an injection needle in his hands!
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Unread 05-29-2010, 02:35 PM   #3
thillin
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Added some pics above.

Currrently at 193 internal. Almost ready for the cooler.
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Unread 05-29-2010, 03:22 PM   #4
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202 internal and into the cooler. Was like warm butter when probed.
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Unread 05-29-2010, 03:30 PM   #5
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Bring some brisket when we work on your AC.
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Unread 05-29-2010, 03:30 PM   #6
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Looks good, what a nicely trimmed brisket.
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Unread 05-29-2010, 03:37 PM   #7
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Nice brisket!
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Unread 05-29-2010, 04:41 PM   #8
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Yummy, i'm getting hungry.
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Unread 05-29-2010, 06:06 PM   #9
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Great looking brisket there. Brisket is always better in Texas.
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Unread 05-29-2010, 07:58 PM   #10
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Where's the money shot?????????
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Unread 05-29-2010, 09:33 PM   #11
thillin
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This was one of my best briskets ever. I sliced it about 6PM and took it down the street to mhy SIL house. Here is the results..

Juices about to be seperated.


Slice flat.


Nice and flexible


Point went back on the grate for a couple of hours at about 250ish. I chopped it when I got back home. Will make some killer sandwiches. I added a little of the juices after it was chopped.
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Med Spicewine-adopted 3/13/10 CL Score
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Med BGE-adopted 2/2/08 CL Score -SOLD
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Traeger 075-adopted 12/3/11 CL Score
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Klose 20x42-SOLD

Paddlin Pigs BBQ
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Unread 05-29-2010, 09:37 PM   #12
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Quote:
Originally Posted by Grumpy's Q View Post
Where's the money shot?????????
How's that for a money shot?

See the time it rested in the cooler for me to swing by your place did good. I drank 2 beers while you added freon to my truck and cut down some angle iron into 8 pieces for me. Man I had a rough day...

Thanks again!
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Med Spicewine-adopted 3/13/10 CL Score
2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11
Med BGE-adopted 2/2/08 CL Score -SOLD
Mini BGE-adopted 1/31/08 CL Score
Traeger 075-adopted 12/3/11 CL Score
Weber 1 touch CL Score
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Weber Smokey Joe Silver CL Score
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Klose 20x42-SOLD

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Ty
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Unread 05-29-2010, 10:06 PM   #13
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nice job Ty... the flexible pic tells a great story.
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Unread 05-29-2010, 10:28 PM   #14
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That is some good looking brisket. I'll have to try John Henry's new brisket mix.
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Unread 05-29-2010, 11:10 PM   #15
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Wow, good looking brisket there Thillin. You kept the point for yourself? Hmmm...at my brother's house there would be questions about that move.
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I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

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