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Unread 10-11-2010, 03:57 PM   #1
Boshizzle
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Default Brisket - Hot & Fast

Had the day off, so I thought I'd cook a brisket. I injected it last night and marinated it overnight. I rubbed it down this morning and started my fire. I put it in the Bubba Keg at 325 F - 350 F and let it cook. About 2 hours in, I foiled it and let it continue to cook. I pulled it from the cooker about 2 hours later and let it rest for two hours. I separated the point from the flat and sliced the point into chunks to make burnt ends, put them in a pan with some BBQ sauce and now they are back on the smoker. I will update finished pics later.

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Unread 10-11-2010, 04:00 PM   #2
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Looking good so far!
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Unread 10-11-2010, 04:13 PM   #3
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You put it in a glass baking dish on the keg??
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Unread 10-11-2010, 04:18 PM   #4
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Thanks, Saiko.

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Unread 10-11-2010, 05:25 PM   #5
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What do you recommend marinating the brisket in?
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Unread 10-11-2010, 05:40 PM   #6
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I'd recommend the following:

1 can of Campbell's Beef Consomme
1 cup Moore's Marinade
2 TBS Worcestershire sauce
1 TBS fine ground black pepper.

Mix it, inject it, and use any leftovers for the marinade. I used a double portion of injection/marinade (32 ounces) on this particular brisket.
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Unread 10-11-2010, 05:52 PM   #7
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That looks great, can't wait for the finish.
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Unread 10-11-2010, 05:58 PM   #8
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i'm not familiar with the moores marinate. I will look for it at the local grocery. I hope to try this on my next brisket.
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Unread 10-11-2010, 06:36 PM   #9
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Looks really good! Looking forward to the burnt ends!
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Unread 10-11-2010, 06:40 PM   #10
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Looks great bro!
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Unread 10-11-2010, 06:43 PM   #11
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Nice looking grub.
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Unread 10-11-2010, 06:44 PM   #12
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Tastey looking meat. I'd hit it hard. How'd the burnt ends come out?
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Unread 10-11-2010, 07:47 PM   #13
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Thanks, brethren.

Campdude, they were pretty tasty.

Here is the finished brisket. I ate some slices on white bread and fresh avocado for dinner. It was worth the effort.



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Unread 10-11-2010, 07:49 PM   #14
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how much did your brisket weigh and what temp did foil and seperate the two. btw looks great.
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Unread 10-11-2010, 07:53 PM   #15
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It weighed about 14 pounds. I foiled it at about 165 F. I then let it cook until it reached about 205 F and took it out of the keg. I let it rest a while then separated the point from the flat. I've been cooking brisket like this for a while now and they always turn out good.
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Last edited by Boshizzle; 10-11-2010 at 08:37 PM..
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