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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-17-2010, 09:23 PM | #1 |
On the road to being a farker
Join Date: 01-22-10
Location: Fort Lostinthewoods, MO
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questions on first brisket
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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Large BGE & One super duper screamin' fast green thermapen. It matches my BGE...Sort of! |
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09-17-2010, 09:35 PM | #2 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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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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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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09-17-2010, 09:37 PM | #3 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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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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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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Thanks from:---> |
09-17-2010, 10:42 PM | #4 |
On the road to being a farker
Join Date: 08-23-10
Location: Fredericksburg, VA
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I like that info Joe...good stuff, gotta try it!
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09-17-2010, 10:48 PM | #5 |
is One Chatty Farker
Join Date: 05-05-10
Location: Austin - TX
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Brian: Weber: OTG + Lime Performer - - Keeping the Armor On - Eph. 6:11 |
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09-17-2010, 11:44 PM | #6 |
Babbling Farker
Join Date: 12-26-04
Location: Selma, TX(You better slow down when you hit town)
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Keep it simple.
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Wannabe BBQ Illuminati |
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09-18-2010, 12:43 PM | #7 |
On the road to being a farker
Join Date: 01-22-10
Location: Fort Lostinthewoods, MO
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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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Large BGE & One super duper screamin' fast green thermapen. It matches my BGE...Sort of! |
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