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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 09-17-2010, 09:23 PM   #1
rlt
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Gents,
I need some advice. I will be, hopefully, cooking my first brisket this weekend. It is 11 pounds, so I would like to ask for some info. Any suggestions on recommended temps, cook times, and, if you feel generous, rubs or injections to use.

Thanks in advance.

Bobby
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Unread 09-17-2010, 09:35 PM   #2
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What is your plan at this point. Maybe it will be spot on. The brethren will help if we can.
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Unread 09-17-2010, 09:37 PM   #3
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This process is my vote. It's a great brisket cooking process from PatioDaddio -

http://www.patiodaddiobbq.com/2009/0...f-brisket.html
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Unread 09-17-2010, 10:42 PM   #4
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I like that info Joe...good stuff, gotta try it!
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Unread 09-17-2010, 10:48 PM   #5
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Great tutorial with lots of pics....

http://www.bbq-brethren.com/forum/sh...ad.php?t=57882
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Unread 09-17-2010, 11:44 PM   #6
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Keep it simple.
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Unread 09-18-2010, 12:43 PM   #7
rlt
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Thanks for the links guys. I was thinking, prior to looking at these, of cooking it at about 250 degrees for somewhere between 9 and 12 hours. I was going to use, don't shoot me here, lawry's poultry rub for a seasoning to sprinkle all over it. I really like the flavor of that stuff. Thank you for your help, and if you have any suggestions please shoot them my way.
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