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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 05-30-2010, 11:47 PM   #16
Paulmark
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Man!!! That looks great. Haven't done one yet...I guess I'll go to your site for the info... thanks
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Unread 05-31-2010, 12:29 AM   #17
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Quote:
Originally Posted by PatioDaddio View Post
Meanwhile, back at the (brisket) ranch...

At just over four hours, this 8-lb brisket (trimmed weight) is done! I
delivered it to the graduation boy just a short while ago.





As you can see, there is yardbird in the background, which are
destined for chicken enchiladas!

Life is good!

John

P.S. Again I apologize for the crappy phone pics
If that taste half as good as it looks, you sir have created the brisket of my dreams. Would you be so kind as to provide some additional details? Did you inject with anything, is the cow cover rub a recipe or packaged, did you foil, is that applied sauce or just from the rub? Thanks in advance.

I did a little 5lb er as a test run Sat. It cooked well but the dalmatian rub was too peppery for the family's tastes. Scraped off the rub and it was tender and juicy.
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Unread 05-31-2010, 12:56 AM   #18
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Paul - Thanks for your very kind comments. Here is the 30,000 foot view.

Package weight: 10.25 lbs
Trimmed weight: About 8.25 lbs

I seasoned it with Cow Cover rub from Kosmo's Q (commerical) and refrigerated it
overnight (about 12 hours).

I fired up my UDS at 375* with a blend of Kingsford Competition, Kingsford blue
bag, mesquite lump and some cherry chunks. I've found that this works
exceptionally well for brisket.

The brisket went on, fat-side-down for two and a half hours. At that point it
was at 162* in the flat (just before it overlaps the point).

I drizzled both sides with honey as I wrapped it (fat side up) in a double-layer
of heavy-duty foil. I also added about 1/2 cup of beer to the foil.

It went back on the cooker for an hour.

At this point the temp was 198 in the same place on the flat.

I unwrapped it and combined the foil liquid with 1/3 cup Cattlemen's Original
sauce, 1/8 cup brown sugar and three tablespoons of cider vinegar.

I mopped both sides and returned it to the cooker.

I flipped and mopped both sides twice at 10-minute intervals.

That's it!

Since this was a graduation gift I didn't get to sample it. However, the guys that
I gave it to said it was the best brisket that they had ever tasted.

I hope this helps,
John
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Unread 05-31-2010, 12:57 AM   #19
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That looks super tasty. The color is just beautiful.
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Unread 05-31-2010, 01:00 AM   #20
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P.S. You can see my typical step-by-step trimming process here.

John
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Unread 05-31-2010, 02:11 AM   #21
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Brisket looks damn good! I'm wishing there were some pics of it cut up, but I know that the better it comes out the faster it goes.
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Unread 05-31-2010, 07:39 AM   #22
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Thats a mighty fine looking peace of meat!
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Unread 05-31-2010, 10:05 AM   #23
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NIce!!.....Great color.....Mop sounds killer too!
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Unread 05-31-2010, 11:03 AM   #24
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Mighty fine looking brisket my friend!
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Unread 05-31-2010, 11:19 AM   #25
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Looks good!

Been awhile since I turbo'd a brisket on the drum, I'm doing a lot on the WSM at 350*, taking them higher internally before wrapping and not adding any liquid to the foil and they still produce the juice! I call it brain-dead brisket! 2 hours of heavy smoke, an hour in foil and start pokin' it until you get the butta feel!
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Unread 05-31-2010, 04:06 PM   #26
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Quote:
Originally Posted by PatioDaddio View Post
Paul - Thanks for your very kind comments. Here is the 30,000 foot view.

Package weight: 10.25 lbs
Trimmed weight: About 8.25 lbs

I seasoned it with Cow Cover rub from Kosmo's Q (commerical) and refrigerated it
overnight (about 12 hours).

I fired up my UDS at 375* with a blend of Kingsford Competition, Kingsford blue
bag, mesquite lump and some cherry chunks. I've found that this works
exceptionally well for brisket.

The brisket went on, fat-side-down for two and a half hours. At that point it
was at 162* in the flat (just before it overlaps the point).

I drizzled both sides with honey as I wrapped it (fat side up) in a double-layer
of heavy-duty foil. I also added about 1/2 cup of beer to the foil.

It went back on the cooker for an hour.

At this point the temp was 198 in the same place on the flat.

I unwrapped it and combined the foil liquid with 1/3 cup Cattlemen's Original
sauce, 1/8 cup brown sugar and three tablespoons of cider vinegar.

I mopped both sides and returned it to the cooker.

I flipped and mopped both sides twice at 10-minute intervals.

That's it!

Since this was a graduation gift I didn't get to sample it. However, the guys that
I gave it to said it was the best brisket that they had ever tasted.

I hope this helps,
John
Quote:
Originally Posted by PatioDaddio View Post
P.S. You can see my typical step-by-step trimming process here.

John
Thank you for the information. Brisket is one of my favorite meats and I am detemined to learn how to do it well. I'll give your method a shot, hopefully next weekend. I will likely sub apple juice for beer, my wife can't even stand beer batter. Thanks again for the help.
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Unread 05-31-2010, 05:03 PM   #27
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That does look mighty nice!
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Unread 05-31-2010, 05:23 PM   #28
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That's a great lookin Brisky John, Bet they really enjoyed it, and thanks for the step by step....
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Unread 05-31-2010, 07:48 PM   #29
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Yes, nice step by step indeed. You're an expert man!
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Unread 05-31-2010, 09:21 PM   #30
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Thanks, y'all! I enjoy sharing techniques.

John
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