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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 07-13-2010, 01:15 PM   #1
Forrest
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Default First brisket today - will keep adding pics

10:50 Pacific time, placed a 13.11lb (before trimming) packer brisket on the Large BGE fat side down. It was injected with Butchers Choice and I used the Cookshack brisket rub. BGE is at 220 right now with Wicked Weekend Warrior lump and hickory for smoke. I'm planning to run it like this for 2 hours and then bump temps to 290ish for the rest of the cook. I will flip to fat side up once the egg gets up to 290 which I am guessing will be about 2.5 hours or so into the cook.

I am anticipating having to foil once the bark is dark enough but I guess I'm not fully committed to that yet.

Suggestions welcome!

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Unread 07-13-2010, 01:21 PM   #2
timmy7649
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good luck. keep us posted! i'm excited to see how it goes.
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Unread 07-13-2010, 01:21 PM   #3
leanza
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I suggest you enjoy your day and your cook. Looks like a fantastic start.
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Unread 07-13-2010, 01:32 PM   #4
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Do you have ample supply of adult beverages ?

Looks like you are off to a great start
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Unread 07-13-2010, 01:39 PM   #5
Forrest
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This brisket makes my egg look tiny.


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Originally Posted by 1FUNVET View Post
Do you have ample supply of adult beverages ?

Looks like you are off to a great start
Never ample enough
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Unread 07-13-2010, 01:57 PM   #6
Forrest
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After 1 hour

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Unread 07-13-2010, 03:07 PM   #7
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2 hours in.

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Unread 07-13-2010, 03:23 PM   #8
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It finally fits on the grill!
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Unread 07-13-2010, 03:31 PM   #9
Forrest
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Quote:
Originally Posted by Johnny_Crunch View Post
It finally fits on the grill!
Yup! Just enough shrinkage.

I flipped the meat at the 2.5 hour mark and will update with another photo at the 3 hour mark. I am not planning to mop at this time but I have some on standby in case I change my mind
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Unread 07-13-2010, 04:00 PM   #10
Forrest
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3 hours in now. Fat side up.

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Unread 07-13-2010, 04:58 PM   #11
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4 hours in

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Unread 07-13-2010, 05:03 PM   #12
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Nice progress Forrest.
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Unread 07-13-2010, 05:36 PM   #13
Forrest
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Quote:
Originally Posted by deguerre View Post
Nice progress Forrest.
Thank you!

Do you know what the white spots are that have bubbled up in a couple places? On my last picture, on the right side there is a natural depression in the meat where some fat has pooled up, and in the middle there is a white spot. It reminds me of the white you sometimes see on spare ribs right at the end.
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Unread 07-13-2010, 05:39 PM   #14
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I think it'll take me a little over an hour to get there so let me know when you cooler that thing and I'll be on my way!!
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Unread 07-13-2010, 06:03 PM   #15
Forrest
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At 5 hours. Picture taken at a lower angle to show thickness.

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