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Unread 07-18-2010, 03:29 PM   #16
Kubbie
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Not sliced yet, I'm guessing right before serving is best?

I actually turned down the UDS to 200° - 180°, turned fat cap down (not to get bark soggy), foiled underneath and loosely tented it and let it coast along for another few hours.
I read somewhere barbefunkoramaque wrote that the Texas joints will hold them in the sausage smoker at +/- 150° before serving. Bark developed in that time to the color I wanted.

This is a pic before coolering. When I picked it up, juice was just oozing out from it - that's not condensation on top! Can't wait.

I have to give thanks to bigabyte for the Basic Brisket Tutorial (pron heavy) for courage not to mess another one up.
I am a firm believer now that a dry tough one is undercooked, not overcooked.

And thanks to barbefunkoramaque for not worrying about 270° - 320°. This would be a hot/fast, correct?

(Oh and the missing piece top left - chef's bite...)

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Unread 07-18-2010, 03:56 PM   #17
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looks good, let us know how it tastes.
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Unread 07-18-2010, 06:44 PM   #18
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That looks good, seems like you did all your homework. Just the eating is left.
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Unread 07-18-2010, 10:38 PM   #19
Kubbie
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Everyone thought it was incredible.
I thought it was too salty - my guess is too much Lawrey's.
I wanted to taste more of the beef.

It was tender and juicy, (pics don't show, but each slice was squeezing juice out), just not dripping wet like I have seen some.
It probably went too long, there was no snap, almost falling apart.

But overall I'm happy.

Smoke ring was intense red, I never got it that bright magenta on pork.





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Unread 07-18-2010, 11:27 PM   #20
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Man, that looks good and you sliced it right. Nice job. I found I had to cut the salt in the tri-level rub when I used it.
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Unread 07-19-2010, 06:24 AM   #21
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pretty indeed! Nice job!
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Unread 07-19-2010, 07:22 AM   #22
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Damn that is a nice looking brisket you did a great job!
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Unread 07-19-2010, 07:35 AM   #23
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Nailed it!

Winner!

Bill
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Unread 07-25-2010, 09:10 PM   #24
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Quote:
Originally Posted by landarc View Post
Man, that looks good and you sliced it right. Nice job. I found I had to cut the salt in the tri-level rub when I used it.

This is so true. If you watch the video closely and read the disclaimer in the notes... you will note that the video makes it look like I am KILLING it with Lawreys. That day I did two briskets and shot a shot and when I edited it the Lawrys section was actually the butt glitter from the other brisket. Therefore you are right... its a light dusting of lawrys. OR a light dusting of Celery Salt or Onion Salt.... then the rub as long as its lower in salt and finally the dalmatian rub, which is NO SALT lemon pepper.

If you use too much salt in the first step (or what I look like I was using) or use the proper amount (light dusting) and a high salt rub of your own... or the more commonly found salted lemon pepper... it will be too salty. In addtion, though... I also bank them in plastic 8 damn hours at least so lots of that sodium gets distributed into the depths of the meat instead of the bark...
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Unread 07-25-2010, 09:15 PM   #25
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Oh heck.... I just thought of something else. NEVER and I repeat and have said this at times... NEVER foil the item while its weeping. My briskets are pulled after they have weeped quite a bit... this allows for the fat and juices to drain off a considerable amount of salt leaving behind pepper and the rub stuck to it. The salts since they are cystalline structures either go away or drain into the meat and carry flavor.

Foil this at this point... you RETAIN every bit of salt there is.... which is too much. After it has wept is fine for storage.
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