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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 09-06-2010, 07:18 PM   #1
hav
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Talking Hot-n-Fast Brisket with pron!

Remember the Apple tree that grew in Brooklyn? << http://www.bbq-brethren.com/forum/sh...ght=apple+tree >>

Well, I decided to cut some chunks and filled my WSM with regular KF and Apple for a Hot-n-Fast Brisket.



Here is the 12.5lbs packer I picked up at RD for $2.25 a pound after the first 2 and a half hours, I foiled it up and put it back in for another 2 hours.



Here is the Point all chunked and sauced going back in the smoker for another 2 hours!



Here is the sliced flat, juicy like ‘fuhgeddaboudit’, rubbed with John Henry’s Texas Brisket Rub!

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Unread 09-06-2010, 07:21 PM   #2
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So how much time total? that looks mighty fine.

I just got my WSM this weekend and will be doing mucho amounts of meat in the next little while.
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Unread 09-06-2010, 07:22 PM   #3
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That brisket looks rockin', bro! Congrats!
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Unread 09-06-2010, 07:26 PM   #4
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Nice.... So what temp did you cook at 300 > 350? ... and did you have to prop the door or could you maintane the temp with the door closed.

That looks very good
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Unread 09-06-2010, 07:29 PM   #5
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I'd jump on that, looks really good Me too on the temp and time.
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Unread 09-06-2010, 08:01 PM   #6
Jay Bird
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Haven't done a brisket on my WSM. Yours is an inspiration.

Would appreciate answers to above questions.
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Unread 09-06-2010, 08:08 PM   #7
NorthwestBBQ
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Great pics!
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Unread 09-06-2010, 08:12 PM   #8
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Good looking Brisket.
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Unread 09-06-2010, 08:30 PM   #9
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Quote:
Originally Posted by Phesant View Post
Nice.... So what temp did you cook at 300 > 350? ... and did you have to prop the door or could you maintane the temp with the door closed.

That looks very good
Yep, it does look very good, and in MY experience, NO, I can't get those temps consistantly over 300 unless I prop open the door. I guess I could if I went back to lump, though.
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Unread 09-06-2010, 08:35 PM   #10
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very sexy!
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Unread 09-06-2010, 09:40 PM   #11
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Fine looking brisket. Make for some good sammies for lunch tomorrow.
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Unread 09-07-2010, 01:44 AM   #12
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That looks awesome!

I've yet to try a brisket on my UDS... I need to change that. Soon.
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Unread 09-07-2010, 04:19 AM   #13
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If it tasted as good as it looks, you ate well.
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Unread 09-07-2010, 04:29 PM   #14
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Quote:
Originally Posted by atvottawa View Post
So how much time total?
2.5 hours unwrapped, 2 hours and change wrapped...about half an hour rest before slicing.

Quote:
Originally Posted by Phesant View Post
Nice.... So what temp did you cook at 300 > 350? ... and did you have to prop the door or could you maintain the temp with the door closed.
Yes, placed the door upside down and propped it with the coal starter and a stick. Temps fluctuate between 350° and 400°.

Thanks to everyone else for the kind words, it was great!

I just had an afternoon Burnt Ends snack, sweet and spicy!

Come to think of it, I forgot to mention that the water pan has been filled with sand and then wrapped in foil for cleanup...
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Unread 09-07-2010, 07:41 PM   #15
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hands down the best brisket I have seen in a photo on here in a year! Hands ****ing down.

We are all sorry assed turds man. Great Job!Thats like biting into Mindy Vega or Eva Mendes' floppy crunchy parts after her soaking in a hot tub and getting all swollen down there for a couple of hours. I hope I am getting my point across.
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